Best Mexican Style Scrambled Eggs Recipes

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

Ingredients

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

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

Ingredients

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

Ingredients

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