This delightful Mexican scrambled eggs recipe is a perfect way to start your day with a burst of flavor. Combining fresh vegetables and aromatic herbs, it brings a taste of Mexico to your breakfast table. It's quick, easy, and packed with nutrients, making it an ideal choice for a wholesome morning meal.
Some ingredients in this recipe might not be commonly found in every household. For instance, jalapeño peppers add a spicy kick and can be found in the produce section of most supermarkets. Fresh cilantro is another key ingredient that adds a unique flavor and can usually be found in the herb section. Make sure to pick up these items if they are not already in your pantry.

Ingredients For Mexican Scrambled Eggs Recipe
Eggs: The main protein source for the dish, providing a rich and creamy texture when scrambled.
Olive oil: Used for cooking the vegetables and eggs, adding a subtle flavor and healthy fats.
Tomato: Adds a juicy and slightly tangy element to the scramble, balancing the flavors.
Onion: Provides a sweet and savory base when cooked until translucent.
Jalapeño: Optional, but adds a spicy kick to the dish, enhancing the overall flavor profile.
Cilantro: Fresh herb that adds a burst of freshness and a unique flavor to the scrambled eggs.
Salt: Enhances the flavors of all the ingredients, making the dish more savory.
Pepper: Adds a hint of heat and depth to the scrambled eggs.
Technique Tip for This Recipe
When cooking onions, ensure they are diced evenly to promote uniform cooking. This helps them become translucent without burning. Additionally, when whisking eggs with salt and pepper, do so vigorously to incorporate air, resulting in fluffier scrambled eggs.
Suggested Side Dishes
Alternative Ingredients
eggs - Substitute with tofu: Tofu can be scrambled and seasoned to mimic the texture and flavor of eggs, making it a good vegan alternative.
olive oil - Substitute with canola oil: Canola oil has a similar cooking profile and is often more affordable.
tomato - Substitute with red bell pepper: Red bell peppers add a sweet and slightly tangy flavor, similar to tomatoes, and provide a similar texture when diced.
onion - Substitute with shallots: Shallots have a milder and slightly sweeter taste compared to onions, making them a good alternative.
jalapeño - Substitute with poblano pepper: Poblano peppers are milder than jalapeños but still add a nice heat and flavor to the dish.
cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can replace the herbal notes of cilantro.
salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dish.
pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, which can complement the other flavors in the dish.
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How to Store or Freeze This Dish
- Allow the Mexican scrambled eggs to cool completely before storing. This helps prevent condensation, which can make the eggs soggy.
- Transfer the cooled eggs to an airtight container. If you have multiple servings, consider using smaller containers to store individual portions.
- Label the container with the date to keep track of freshness. Scrambled eggs can be stored in the refrigerator for up to 3-4 days.
- For freezing, place the cooled eggs in a freezer-safe container or a resealable plastic bag. Squeeze out as much air as possible to prevent freezer burn.
- Label the container or bag with the date. Mexican scrambled eggs can be frozen for up to 1-2 months.
- When ready to reheat, thaw the frozen eggs in the refrigerator overnight. This ensures even reheating and maintains the texture.
- Reheat the eggs in a microwave-safe dish. Microwave on medium power in 30-second intervals, stirring in between, until heated through.
- Alternatively, reheat the eggs in a non-stick skillet over medium heat. Stir occasionally to ensure even heating and prevent sticking.
- If the eggs seem dry after reheating, add a small amount of olive oil or a splash of water to restore moisture.
- Garnish with fresh cilantro or a sprinkle of cheese before serving to enhance the flavor and presentation.
How to Reheat Leftovers
Stovetop Method:
- Heat a non-stick skillet over medium-low heat.
- Add a small amount of olive oil or butter to the pan.
- Add the leftover Mexican scrambled eggs and stir occasionally until heated through, about 5-7 minutes.
Microwave Method:
- Place the Mexican scrambled eggs in a microwave-safe dish.
- Cover with a microwave-safe lid or a damp paper towel.
- Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
Oven Method:
- Preheat your oven to 300°F (150°C).
- Place the Mexican scrambled eggs in an oven-safe dish and cover with aluminum foil.
- Heat for about 10-15 minutes, or until warmed through.
Double Boiler Method:
- Fill a pot with a few inches of water and bring to a simmer.
- Place a heatproof bowl over the pot, ensuring it doesn't touch the water.
- Add the Mexican scrambled eggs to the bowl and stir occasionally until heated through, about 5-10 minutes.
Essential Tools for This Recipe
Frying pan: A large, flat-bottomed pan used for cooking the eggs and sautéing the vegetables.
Spatula: A tool used for stirring and scrambling the eggs in the pan.
Mixing bowl: A bowl used to whisk the eggs with salt and pepper before cooking.
Whisk: A utensil used to beat the eggs until they are well combined.
Cutting board: A surface used for chopping the tomato, onion, jalapeño, and cilantro.
Chef's knife: A sharp knife used for dicing the vegetables and chopping the cilantro.
Measuring spoons: Spoons used to measure the olive oil and any other seasonings accurately.
Serving plate: A plate used to serve the scrambled eggs once they are cooked.
Tongs: Optional tool for handling hot ingredients or serving the finished dish.
Time-Saving Tips for This Recipe
Prep ingredients in advance: Dice the onion, tomato, and jalapeño ahead of time and store them in the fridge.
Use pre-chopped vegetables: Buy pre-diced onions and tomatoes to save chopping time.
Whisk eggs beforehand: Whisk the eggs with salt and pepper in a bowl and keep them ready.
Cook in batches: If making for a crowd, cook the vegetables in larger batches and scramble the eggs separately.
Use a non-stick pan: A non-stick pan ensures the eggs cook evenly and reduces cleanup time.
Mexican Scrambled Eggs
Ingredients
Main Ingredients
- 4 Eggs
- 1 tablespoon Olive Oil
- 1 Tomato, diced
- 1 Onion, diced
- 1 Jalapeño, chopped optional
- ¼ cup Cilantro, chopped
- to taste Salt and Pepper
Instructions
- 1. Heat olive oil in a frying pan over medium heat.
- 2. Add diced onion and cook until translucent.
- 3. Add diced tomato and jalapeño, cook for another 2-3 minutes.
- 4. In a mixing bowl, whisk the eggs with salt and pepper.
- 5. Pour the eggs into the pan and scramble until cooked through.
- 6. Stir in chopped cilantro and serve hot.
Nutritional Value
Keywords
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