If you love Mexican food like I do, this Mexican Scramble with a bit of heat is super delicious and a good way to start any day.
Mexican food is one of those cuisines that I can’t live without and I crave it at breakfast time or brunch as well. Fresh jalapenos when sauteed with onions and tomatoes make a great combination in scrambled eggs. The other ingredients like freshly sliced avocados and a squeeze of lime take it to the next level and give it a creamy refreshing boost right before serving.
I serve this scramble straight from the skillet with lightly toasted tortillas. The jalapenos make the eggs humm with flavor, so salsa isn’t really necessary in this dish. You can always add a dollop of sour cream to the top of your scramble to neutral the spiciness, but I like it without — nice and gently spicy.
5 large eggs
1/3 cup milk
1 tablespoon butter
1/2 red onion, diced
1 small jalapeno, sliced with seeds
1/2 cup cherry tomatoes, sliced
1/2 cup shredded pepper jack cheese
1/3 cup fresh cilantro, roughly chopped
1 avocado, sliced
salt and pepper
toasted tortillas for serving
- In a large bowl, crack eggs and add milk. Whisk until combined, set aside.
- In a large skillet, add butter and swirl around to coat pan. Add onions and jalapenos, stir. Add 1/2 teaspoon salt and 1/8 teaspoon pepper, stir.
- Cook for 3 minutes, add tomatoes and continue to cook for 3 minutes.
- Pour eggs into skillet and turn heat to medium-low. Stir gently to create a soft curd, about 5 minutes. Add cheese and stir and turn off heat.
- Sprinkle with cilantro, and sliced avocado. Squeeze lime over top and serve. Enjoy!