Mexican scrambled eggs are an awesome way to spice up your breakfast routine. Serve them with warm corn tortillas and you got yourself a delicious and filling Mexican breakfast.
This recipe does use jalapeño. I used one whole jalapeño. You can always use just half so it isn’t as spicy.
Mexican scrambled eggs are a favorite here because they not only taste good but they’re easy and quick to make. Quick, easy and tasty are just the kind of recipes everyone needs. Am I right?
More breakfast recipes:
How to make huevos a la mexicana
Chop your veggies. Also have your eggs cracked into a bowl and beaten.
Heat up oil in a skillet over medium heat. Then add the onion and jalapeños. Stir often. Cook them until softened. This will take about 5 minutes.
Then add the tomatoes and cook for about 3-4 minutes.
Add the eggs. Stir often with a spatula until eggs are set. This will take about 7 minutes. Salt to taste.
They should look like this when finished.
That’s all there is to it. Pretty easy right? Make yourself a breakfast taco by spooning the eggs into a warm corn tortilla. Yum!
These eggs would be amazing served with a mug of champurrado or some Mexican hot chocolate coffee.
I truly hope you enjoyed today’s recipe and I will be back soon with more. Please don’t forget to leave this recipe a rating down below. Thank you for visiting!
Mexican scrambled Eggs
Mexican scrambled eggs are a delicious way to change up your breakfast routine. Serve them with warm corn tortillas.
Ingredients
- 5 eggs beaten
- 1/2 onion thinly sliced
- 1 jalapeno sliced
- 3 roma tomatoes chopped
- 2 tbs oil
- salt to taste
Instructions
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Heat up oil in a skillet over medium heat.
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Add the onion and jalapeno. Cook for about 5 minutes or until softened.
-
Add the tomatoes and cook for about 3-4 minutes or until softened.
-
Add the eggs. Stir them often with a spatula until the eggs are set. This will take about 7 minutes. Salt to taste.
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Serve and enjoy!
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