Mexican Scrambled Eggs

These hearty Mexican Scrambled Eggs are cooked with onions, peppers, tomato, and melted cheese. Serve them with avocado, black beans, and tortillas for a protein-rich start to your day or an easy breakfast for dinner!

More Mexican-inspired breakfast recipes we love include my Baked Breakfast Taquitos and Breakfast Enchiladas.

Mexican food is my go to, my fix all, my sun and moon, my everything. It happens so frequently in my kitchen that it was only a matter of time before it made an appearance on our breakfast menu.

I’m here today to share this sweet little breakfast-for-dinner dish I came up with after a particularly long day at work many, many years ago. I walked in the door with no dinner plan whatsoever and knew that in about 20 minutes I’d have a couple of very hungry men staring me down. In a desperate attempt to avoid running out to Chipotle or heaven help us, Taco Bell, I went directly to the fridge, assessed the contents and this savory, flavorful egg dish was on the table in a matter of minutes.

Don’t get me wrong, we love our Chipotle (as witnessed by my Chipotle Burrito Bowl recipe). But, whipping up these easy Mexican-style scrambled eggs may be even easier and definitely less expensive than takeout.

This is a wholesome and delicious busy weeknight dinner or a substantial breakfast for a lazy Sunday.

Ingredient Notes

• Eggs: Large eggs.
• Fat: Scrambling the eggs in a little butter, instead of oil, adds flavor.
• Seasoning: Salt and freshly ground black pepper.
• Veggies: Diced white or yellow onion, diced red bell pepper or green bell pepper, and a finey chopped plum tomato. A seeded and diced jalapeño pepper is optional, if you want to add a little heat.
• Cheese: Shredded sharp cheddar and Monterey Jack cheese.
• Fresh herbs: Torn or chopped cilantro leaves.
• For serving: I really like Bush’s Seasoned Recipe Black Beans. Even after a light rinse they have nice flavor. You can use plain black beans but I recommend giving these a try. You’ll also need some flour tortillas and sliced avocado.
• Optional garnishes: Green onions, sour cream, salsa, pico de gallo, or hot sauce.

How to Make Mexican Scrambled Eggs

1. Whisk the eggs with a little salt and pepper.
2. Sauté the onion, bell pepper, and jalapeño (if using) in melted butter until softened. Add the tomato, season with a little salt and pepper, and cook a little longer to soften it slightly.
3. Reduce the heat, add the eggs, and continue cooking, using a wooden spoon or spatula to fold the eggs over, just until cooked through.
4. Sprinkle the egg mixture with cheese and a little cilantro and remove from the heat. Stir until the cheese is melted and well incorporated. Garnish as you’d like and serve.

Serving Suggestions

• Garnish: These eggs are delicious garnished with a dollop of sour cream and a simple red salsa or pico de gallo (like my copycat Chipotle fresh tomato salsa). Thinly sliced green onion and torn cilantro leaves will add more flavor and color.
• Breakfast Bowls: Warm some canned black beans and toast flour tortillas in a dry skillet to create Mexican scrambled egg bowls. Slice avocado adds even more nutrition and great creamy flavor.
• Sides: Fresh fruit on the side is plenty for us but for a brunch menu, I’d love to bulk the bowls up with Oven Roasted Breakfast Potatoes and serve them with Blueberry Crumb Cake.

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This post was originally published on April 14, 2014. It has been updated with new text and images.