Mexican Scrambled Eggs Recipes

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MEXICAN SCRAMBLED EGGS



Mexican Scrambled Eggs image

Make and share this Mexican Scrambled Eggs recipe from Food.com.

Provided by blu_shoe

Categories     Breakfast

Time 9m

Yield 2-3 serving(s)

Number Of Ingredients 6

4 eggs
1/4 lb left over taco meat
1/4 green pepper, diced (large)
1/2 tomatoes, diced
1/2 cup shredded cheese
1 teaspoon cooking oil

Steps:

  • In a bowl beat eggs.
  • Heat cooking oil in skillet over medium heat. Add green peppers and saute for 3 minute Add Taco meat and cook until warm. Add tomatoes and saute another two minute.
  • Add eggs and saute until fully cooked. Spread cheese over top of eggs and leave until melted. Serve with hashbrowns or your favorite breakfast side dish.

MEXICAN SCRAMBLED EGGS



Mexican Scrambled Eggs image

I often eat this beloved Mexican breakfast dish for dinner. Serve the eggs with warm corn tortillas.

Provided by Martha Rose Shulman

Categories     breakfast, dinner, easy, quick, weekday, main course

Time 20m

Yield Serves four

Number Of Ingredients 8

1 tablespoon canola oil
1 small white onion, finely chopped
2 to 3 serrano or jalapeño chilies, minced (more to taste, seeded if desired)
1 garlic clove, minced
3/4 pound tomatoes, cut into small dice, or 3/4 of a 14-ounce can, drained
3 to 4 tablespoons chopped cilantro
Salt to taste
6 to 8 large eggs

Steps:

  • Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, for about three minutes until just tender. Turn the heat to medium-high, and add the chilies, garlic, tomatoes and half the cilantro. The mixture should sear in the pan. Cook, stirring often, until the tomatoes have cooked down and the mixture is lightly browned, five to eight minutes. Season to taste with salt, and turn the heat down to medium. The tomatoes should not be watery.
  • Beat the eggs in a medium bowl, and add salt to taste and the remaining cilantro. Add to the pan and cook, stirring every few seconds to create large curds, until the eggs are scrambled. Taste, adjust seasoning and serve.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 12 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 478 milligrams, Sugar 4 grams, TransFat 0 grams

WRAPPED MEXICAN EGGS



Wrapped Mexican Eggs image

This tasty dish will feed a crowd without demanding much attention from the cook. This entire breakfast casserole can be assembled the night before and baked right before serving.

Provided by Alison

Categories     Breakfast and Brunch     Eggs

Yield 8

Number Of Ingredients 16

1 ½ pounds tomatillos, husked and cut in half
2 cloves garlic, halved
1 ½ cups chopped onion
.3 cup chopped fresh cilantro
1 cup water
1 jalapeno pepper, seeded and minced
1 ½ teaspoons salt
4 tomatoes, chopped
1 tablespoon olive oil
2 green bell pepper, thinly sliced
16 eggs, beaten
1 teaspoon salt
ground black pepper to taste
1 ½ cups shredded Monterey Jack cheese
8 (12 inch) flour tortillas
½ cup sour cream

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Make the salsa: In a blender or food processor puree tomatillos, garlic, onions, cilantro, water, jalapeno pepper and salt. In a saucepan, bring the salsa to a simmer. Simmer for 5 minutes. Transfer the salsa into a bowl and set the bowl aside.
  • Make the filling: Put the chopped tomatoes into a sieve, and let them drain for 10 minutes or more.
  • In a large skillet, heat the oil over medium heat. Add the bell peppers, and saute them until they are soft, about 5 to 10 minutes. Add the eggs, and turn the heat to low. Stirring occasionally with a wooden spoon, let the eggs cook until they begin to set. Take the skillet off the heat and sprinkle in the salt, pepper, 1 cup Monterey Jack cheese and the drained tomatoes; stir gently.
  • Lay a flour tortilla on a work surface. Spread about 2/3 cup of the egg filling down the middle of the tortilla. Drop 1 tablespoon of the sour cream on top of the eggs. Fold in the sides of the tortilla to partly cover the egg mixture, then roll the tortilla, folding in the outer edges as you roll, to enclose the egg mixture completely. Continue this process with the remaining filling and the tortillas.
  • Place the filled tortillas close together in a 10x16 inch casserole dish. At this point you can cover the dish and chill it for up to 24 hours.
  • Pour the salsa over the filled tortillas, and sprinkle them with the 1/2 cup grated cheese. Cover the dish with foil, and bake the casserole for 15 minutes (25 minutes if it has been chilled). Serve hot.

Nutrition Facts : Calories 691 calories, Carbohydrate 73.6 g, Cholesterol 397.2 mg, Fat 31.2 g, Fiber 7.1 g, Protein 30 g, SaturatedFat 11.6 g, Sodium 1739 mg, Sugar 10.2 g

MEXICAN SCRAMBLED EGGS



Mexican Scrambled Eggs image

So delicious and a great way to start the day!

Provided by Claire

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 25m

Yield 1

Number Of Ingredients 12

2 eggs
½ cup diced onion
¼ cup milk
2 tablespoons diced green bell pepper
2 tablespoons diced red bell pepper
1 jalapeno pepper, seeded and diced
2 teaspoons Mexican-style chile powder
1 teaspoon onion powder
½ teaspoon ground cumin
1 dash ground cinnamon
salt and ground black pepper to taste
cooking spray

Steps:

  • Whisk eggs together in a bowl. Mix in onion, milk, green bell pepper, red bell pepper, jalapeno pepper, chile powder, onion powder, cumin, cinnamon, salt, and pepper.
  • Heat a large skillet over medium-high heat; grease with cooking spray. Pour in egg mixture; cook and stir until golden brown, about 5 minutes per side.

Nutrition Facts : Calories 232.5 calories, Carbohydrate 16.4 g, Cholesterol 376.9 mg, Fat 11.8 g, Fiber 2.9 g, Protein 16.3 g, SaturatedFat 3.9 g, Sodium 327.7 mg, Sugar 9.2 g

TEX-MEX SCRAMBLED EGGS



Tex-Mex Scrambled Eggs image

Here's a speedy skillet scramble from Patsy Grimes of Port Aransas, Texas. It combines eggs, sausage, tortillas, jalapeno and cheese. "This recipe came from a Mexican-American friend, "she writes. "I knew it was a winner the first time I made it."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 10

1/4 pound bulk pork sausage
2 tablespoons chopped onion
3 corn tortillas (5 inches), cut into bite size pieces
1 tablespoon canola oil
1/3 cup chopped tomatoes
1 tablespoon chopped seeded jalapeno pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
3 eggs, lightly beaten
1/4 cup shredded Mexican cheese blend

Steps:

  • In a skillet, cook the sausage, onion and tortillas in oil over medium-high heat until sausage is no longer pink and tortillas are lightly browned; drain., Stir in tomato, jalapeno, garlic powder and salt; heat through. Reduce heat to medium. Add eggs; cook and stir until eggs are completely set. Sprinkle with cheese. Serve immediately.

Nutrition Facts :

MEXICAN SCRAMBLED EGGS



Mexican Scrambled Eggs image

Categories     Egg     Vegetarian     Quick & Easy     Bon Appétit

Yield Serves 6

Number Of Ingredients 10

12 eggs
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup vegetable oil
4 5-to 6-inch corn tortillas, cut into 2x1/4-inch strips
1/4 cup chopped green onions
1 tablespoon minced seeded jalapeño chili
1 cup shredded Monterey Jack cheese
1 cup chopped seeded tomatoes
1/3 cup chopped fresh cilantro

Steps:

  • Whisk eggs, salt and pepper in large bowl until well blended. Heat oil in 12-inch nonstick skillet over medium-high heat. Working in batches, add tortilla strips; cook just until softened, about 15 seconds per batch. Drain on paper towels. Add green onions and chili to skillet; stir 2 minutes. Reduce heat to medium. Add eggs and tortilla strips to skillet and stir until almost set, about 4 minutes. Add cheese, tomatoes and cilantro. Stir until eggs are set and cheese melts, about 1 minute. Serve immediately.

MEXICAN SCRAMBLED EGGS



Mexican Scrambled Eggs image

Make and share this Mexican Scrambled Eggs recipe from Food.com.

Provided by Bev I Am

Categories     Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

2/3 cup purchased fresh salsa
1/2 cup drained canned black beans
5 tablespoons chopped fresh cilantro
2 tablespoons butter
5 large eggs
3 tablespoons cream cheese, cut into small pieces
2 purchased taco shells or 2 tostadas, warmed

Steps:

  • Stir together salsa, beans, and 3 tablespoons cilantro in medium bowl.
  • Season salsa mixture with salt.
  • Set aside.
  • Melt butter in heavy medium skillet over medium-low heat.
  • Whisk eggs, remaining 2 tablespoons cilantro, and 1 tablespoon water in large bowl.
  • Season with salt and pepper.
  • Pour egg mixture into skillet.
  • Add cream cheese pieces.
  • Cook until eggs are creamy and softly set, stirring constantly, about 5 minutes.
  • Spoon eggs into warmed taco shells.
  • Top with salsa mixture and serve.
  • Makes 2 servings; can be doubled.

MEXICAN SCRAMBLED EGGS



Mexican Scrambled Eggs image

Another creation from Michael Bonacini, a well known Toronto chef, this adds variety to the breakfast menu. Or team with a green salad for lunch. If pushed for time, use bottled salsa.

Provided by CountryLady

Categories     Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 19

1 teaspoon olive oil
1/4 red onion, finely diced
1 clove garlic, minced
2 large ripe tomatoes, cored & diced
1/2 lime, juice of
1/2 teaspoon honey
1 pinch dried chili
1/2 teaspoon coriander, chopped
3 -4 large eggs
1/4 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon white pepper
2 -3 drops hot sauce
1 tablespoon butter
sour cream
tortilla chips
1/4 avocado, peeled & diced
2 tablespoons cheddar cheese, grated
1/2 teaspoon coriander, chopped

Steps:

  • MAKE SALSA: Heat oil in medium size pan; gently saute onions& garlic until softened (about 2 mins).
  • Add tomatoes& saute for another 3 or 4 mins.
  • Add lime juice, honey& chilies and continue to cook for another 4 to 5 minutes.
  • Just before serving, add coriander.
  • COOK EGGS: Thoroughly beat eggs with cream, salt, pepper& hot sauce.
  • Heat butter in a non stick pan; add egg mixture& gently scramble.
  • Be careful not to overwork the mixture- if you find the eggs are cooking too quickly, lower the heat& continue to stir.
  • PRESENTATION: Place a dollop of sour cream in the center of each plate.
  • Place about 8- 10 tortilla chips on top of the sour cream.
  • Spoon 4- 5 tbsps of salsa over the chips.
  • Top with scrambled eggs& garnish with avocado.
  • Sprinkle with cheese, coriander& a small dollop of sour cream.

Nutrition Facts : Calories 401.4, Fat 32.9, SaturatedFat 15.2, Cholesterol 380.7, Sodium 514, Carbohydrate 15, Fiber 4.2, Sugar 7.8, Protein 14.3

MEXICAN SCRAMBLED EGGS



Mexican Scrambled Eggs image

Categories     Bean     Egg     Breakfast     Brunch     Cream Cheese     Winter     Cilantro     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 7

2/3 cup purchased fresh salsa
1/2 cup drained canned black beans
5 tablespoons chopped fresh cilantro
2 tablespoons (1/4 stick) butter
5 large eggs
3 tablespoons cream cheese, cut into small pieces
2 purchased taco or tostada shells, warmed

Steps:

  • Stir together salsa, beans, and 3 tablespoons cilantro in medium bowl. Season salsa mixture with salt. Set aside.
  • Melt butter in heavy medium skillet over medium-low heat. Whisk eggs, remaining 2 tablespoons cilantro, and 1 tablespoon water in large bowl. Season with salt and pepper. Pour egg mixture into skillet. Add cream cheese pieces. Cook until eggs are creamy and softly set, stirring constantly, about 5 minutes. Spoon eggs into warmed taco shells. Top with salsa mixture and serve.

MEXICAN SCRAMBLED EGGS



Mexican Scrambled Eggs image

We use to have breakfast at church two days a week and took turns cooking, this was a regular of mine. Serve with refried beans and garlic toast.

Provided by Jacqueline in KY

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

6 tablespoons salad oil
4 corn tortillas, cut in thin strips
1/2 cup chopped tomato
1/4 cup onion, chopped
1 small green chili pepper, seeded & chopped
4 eggs, beaten with salt until frothy

Steps:

  • Heat half the oil and saute the tortilla strips.
  • Drain.
  • Heat remaining oil in skillet and stir-fry the chopped tomato, onion and green chile 30 seconds.
  • Put tortilla strips back into the skillet.
  • Pour beaten eggs into the skillet over other ingredients and cook, stirring often, until mixture sets.

MEXICAN SCRAMBLED EGGS



Mexican Scrambled Eggs image

We got this from my step-son. His step-dad makes this at home for him. We tried it and love it. You could add lots of things to this like cheese, onions, peppers, or even hot sauce, but we think it's great as is. (My husband adds ketchup, but he does that to all of his eggs, ick!) I have tried omitting the step of pre-crisping the tortillas strips (in order to save on fat and calories) and it just wasn't the same. The small amount of fat and time in this step makes all the difference in taste.

Provided by DbKnadler

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 3

3 corn tortillas
8 eggs
1 tablespoon canola oil

Steps:

  • Heat oil in medium skillet.
  • Cut tortillas into thin strips. Add to oil and saute' til crispy.
  • While those are cooking break all eggs into bowl and whisk.
  • Add scrambled eggs to crispy tortilla strips and cook until desired done-ness. I like mine a little soft, but hubby likes em cooked til dry, must be why he needs the ketchup ;).

Nutrition Facts : Calories 217.2, Fat 13.9, SaturatedFat 3.4, Cholesterol 423, Sodium 148.1, Carbohydrate 8.8, Fiber 1.1, Sugar 0.9, Protein 13.6

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Whisk eggs, salt and pepper together in bowl until well beaten. STEP 2. Melt butter in 12-inch nonstick skillet until sizzling. Add beaten eggs; cook over medium heat, lifting slightly with spatula to allow uncooked portion to flow underneath, 4-5 minutes or until eggs are almost set. Add cheese, tomato and green chiles, stirring gently 1-2 ...
From landolakes.com
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MEXICAN SCRAMBLED EGGS RECIPE - RECIPEZAZZ.COM
2012-01-27 Step 3. Add beaten eggs to the pan and the remaining cilantro, cook letting the eggs settle a bit to create large curds when you stir. Season with salt, cook until the eggs are scrambled - serve and enjoy.
From recipezazz.com
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KETO MEXICAN SCRAMBLED EGGS - BREAKFAST RECIPE - DIET DOCTOR
2015-12-07 Instructions. In a large frying pan, melt the butter over medium high heat. Add scallions, jalapeños and tomatoes, and fry for 3-4 minutes. Beat the eggs and pour into the pan. Scramble for 2 minutes. Add cheese and seasonings.
From dietdoctor.com
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MEXICAN SCRAMBLED EGGS | VALERIE'S KITCHEN
2014-04-14 Spray a large non-stick fry pan with non-stick cooking spray. Saute the onion for a couple of minutes till tender. Add eggs and cook and stir over medium-low heat. Season the eggs with salt and stir frequently as they cook. Just before the eggs are completely set, add the well drained black beans.
From fromvalerieskitchen.com
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Top Asked Questions

How do you make scrambled eggs with cilantro and eggs?
Beat the eggs in a medium bowl, and add salt to taste and the remaining cilantro. Add to the pan and cook, stirring every few seconds to create large curds, until the eggs are scrambled. Taste, adjust seasoning and serve. Advance preparation: You can make the recipe through Step 1 several hours ahead.
How do you make scrambled eggs with tomatoes and eggs?
Season to taste with salt, and turn the heat down to medium. The tomatoes should not be watery. Beat the eggs in a medium bowl, and add salt to taste and the remaining cilantro. Add to the pan and cook, stirring every few seconds to create large curds, until the eggs are scrambled.
How do you make scrambled eggs with corn tortillas?
Put the corn tortilla strips back in the pan, and add the beaten eggs and salt. Using the same spoon, move everything about the pan as you do when scrambling eggs. Once the eggs are setting, remove the pan from the heat, and continue stirring the eggs until they are done to your liking. Heat the vegetable oil in a heavy-based frying pan.
What are scrambled eggs a la Mexicana?
Mexican Style Scrambled Eggs. Huevos a la Mexicana (Scrambled Eggs Mexican Style) are a popular dish for breakfast or brunch all over Mexico, whether it be in a restaurant or at home. Almost every home in Mexico has in their pantry tomato, onion, and Serrano pepper, the basic ingredients needed to cook “a la Mexicana”.

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