I was looking for something a little different to make and decided to make this Mexican inspired Scrambled Eggs dish. Basically fluffy scrambled eggs with a delicious homemade salsa on top.
As you would expect from a breakfast recipe like this one, it’s super easy to make. The hardest part in making this recipe is chopping up all ingredients for the pico de gallo (aka salsa). That’s how easy this recipe is.
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Since this scrambled eggs recipe calls for jalapeño, you can control the heat by the number of jalapeño seeds you add to the salsa mixture. For less heat simply remove the seeds with a spoon.
How Hot Are the Peppers
The Scoville Scale is the measurement that tells you the spiciness of a given type of pepper.
| Pepper Type | Scoville Rating (Heat) |
|---|---|
| Bell Pepper | 0-0 |
| Banana Pepper | 0-500 |
| Poblano Pepper | 1000-1500 |
| Jalapeño Pepper | 2500-8000 |
| Serrano Peppers | 10,000-25,000 |
| Manzano Pepper | 12,000-30,000 |
| Tabasco & Cayenne | 30,000-50,000 |
| Habanero Pepper | 100,000-300,000 |
| Ghost Pepper | 855,000-1,000,000 |
| Carolina Reaper | 1,500,000-2,300,000 |
Tips
- This delicious egg recipe calls for 8 eggs but you will only use 4 of the yolks. If the thought of having to separate the eggs seems like too much work or simply grosses you out you can use all the yolks but it will impact the overall flavor of this dish.
Gather your Ingredients
You will need the following ingredients to make this Mexican Scrambled Eggs recipe (see recipe card for quantities): Tomatoes, Avocado, Red Onion, Jalapeño, Fresh Cilantro, Fresh Lime Juice, Eggs, Salt & Pepper, Tortilla Strips, Olive Oil and Romaine Lettuce.
How to Make Mexican Scrambled Eggs
- In a medium bowl, combine the tomatoes, avocado, onion, jalapeño, cilantro, lime juice, and 1/4 teaspoon each of salt and pepper.
- In another bowl, whisk the egg whites and yolks with 2 tablespoons of water, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Fold in the crushed tortilla chips.
- Heat the olive oil in a large nonstick skillet over medium heat. Add the eggs and cook, stirring with a spatula every few seconds, to the desired doneness.
- Serve the scrambled eggs topped with the salsa mixture.
Mexican Scrambled Eggs
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Ingredients
- 2 large Tomatoes, diced
- ½ Avocado, diced
- ½ Red Onion, finely chopped
- 1 Fresh Jalapeño, finely diced
- ½ Cup Fresh Cilantro, roughly chopped
- 2 Tbsp Fresh Lime Juice
- ½ Tsp Salt
- ¾ Tsp Ground Black Pepper
- 8 large Egg White
- 4 Egg Yolk
- 12 Tortilla Strips, crushed
- 1 Tbsp Olive Oil
Instructions
- In a medium bowl, combine the tomatoes, avocado, onion, jalapeño, cilantro, lime juice, and 1/4 teaspoon each of salt and pepper.
- In another bowl, whisk the egg whites and yolks with 2 tablespoons of water, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Fold in the crushed tortilla chips.
- Heat the olive oil in a large nonstick skillet over medium heat. Add the eggs and cook, stirring with a spatula every few seconds, to desired doneness.
- Serve the scrambled eggs topped with the salsa mixture.
Notes
What an easy way to make breakfast with this Mexican Scrambled Eggs. So tasty and quick to make.