Mexican Scrambled Eggs Recipe

This Mexican scrambled eggs recipe is a perfect way to start your morning with plenty of protein and healthy fats!

This dish is a hearty breakfast for one. It could potentially be a light breakfast for two if you really want to share. It’s delicious scrambled eggs that are cooked with caramelized onions and fiber-rich black beans. Then the whole thing gets topped with your favorite Mexican-style toppings. Check out the list below to help get creative.

A black, cast iron skillet filled with Mexican Scrambled Eggs garnished with tomatoes, avocado, salsa, and fresh herbs.

Recipe Tips For Mexican Scrambled Eggs

  1. Don’t overcook the eggs. Rubbery eggs won’t taste very good with this dish.
  2. Sauté the onions well for the best flavor. The more caramelized they are, the better the flavor will be.

Can I Use Different Vegetables?

Absolutely! You can add any veggies you prefer. Some great suggestions would be:

  • Bell peppers
  • Spinach
  • Zucchini
  • Tomatoes
  • Corn
  • Chiles

What To Serve With Mexican Scrambled Eggs

  1. Warmed corn tortillas
  2. Extra salsa for garnish
  3. Guacamole – You can use this in place of plain avocado.
  4. Sour cream – You can also use plain Greek yogurt.
  5. Fresh fruit – Pineapple, mango, watermelon, or any fresh fruit you prefer.
  6. Mexican rice – Or plain rice.
An overhead view of a black skillet filled with Mexican Scrambled Eggs.

Toppings To Try On Your Mexican Scrambled Eggs

If you need topping ideas, give one or several of these a try. The toppings I used in the photos were chopped avocado, salsa, tomatoes, and fresh cilantro. But if you don’t like cilantro, flatleaf parsley works great, too.

  • Fresh salsa or pico de gallo
  • Grated cheese, such as cheddar cheese
  • Chopped cilantro
  • Sour cream or Mexican crema
  • Diced tomatoes
  • Chopped scallions or green onions
  • Pickled red onions
  • Guacamole
  • Crispy bacon or chorizo bits
  • Diced bell peppers (red, green, or yellow)
  • Sliced black olives
  • Sprinkle of smoked paprika
  • Toasted corn kernels
  • Chopped fresh jalapeño
  • Crispy tortilla strips or chips
  • Cilantro-lime rice
  • Cotija cheese crumbles
  • Diced avocado

About The Ingredients

Large eggs – These can be chilled or at room temperature.

Black beans – No sugar added if canned.

Red onion – Chop these fine for the best overall texture.

Avocado – Chop this into bite-sized chunks to use for garnish.

Salsa – No sugar added. The heat level is your choice.

Extra virgin olive oil – Or any oil you prefer to use.

How To Make Mexican Scrambled Eggs

Mexican Scrambled Eggs recipe ingredients gathered on a wood cutting board in individual containers.

Gather all your ingredients.

Raw, chopped onions in a black skillet with oil.
Caramelized onions in a black skillet.

Sauté your onions in the oil in a non-stick pan.

Eggs added to caramelized onions in a black skillet.

Add your eggs and scramble/cook.

Black beans added to scrambled eggs in a black skillet.

Once the eggs are nearly cooked, stir in your beans and cook just long enough to heat them up.

A side view of a black skillet filled with Mexican Scrambled Eggs.

Transfer to a plate and top with salsa tomatoes, avocado, and fresh herbs such as cilantro or parsley.

Storage

It’s best to eat all of this after cooking. But if you have leftovers, store them in an airtight container in the fridge for up to three days.

Freezing

Freezing is not recommended for this recipe.

Reheating

This can be reheated on the stovetop or in a microwave.

More Scramble Recipes

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A black, cast iron skillet filled with Mexican Scrambled Eggs garnished with tomatoes, avocado, salsa, and fresh herbs.

Mexican Scrambled Eggs

Breakfast just got a healthy makeover with this delicious recipe!
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 1 servings
Calories: 508kcal

Equipment

  • 1 medium skillet

Ingredients

  • 4 large egg whites
  • ½ cup black beans (no sugar added if canned)
  • ½ cup onion (chopped – red onion is the tastiest)
  • ½ medium avocado
  • 2 tbsp. salsa (no sugar added)
  • 1 tbsp. olive oil (or coconut oil)

Instructions

  • Gather all your ingredients.
    Mexican Scrambled Eggs recipe ingredients gathered on a wood cutting board in individual containers.
  • Sauté your onions in the oil in a non-stick pan.
    Caramelized onions in a black skillet.
  • Add your eggs and scramble/cook.
    Eggs added to caramelized onions in a black skillet.
  • Once the eggs are nearly cooked, stir in your beans and cook just long enough to heat them up.
    Black beans added to scrambled eggs in a black skillet.
  • Transfer to a plate and top with salsa tomatoes, avocado, and fresh herbs such as cilantro or parsley.
    A side view of a black skillet filled with Mexican Scrambled Eggs.

Notes

Please note that the nutrition data is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1entire recipe | Calories: 508kcal | Carbohydrates: 40g | Protein: 25g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Sodium: 440mg | Potassium: 1207mg | Fiber: 16g | Sugar: 6g | Vitamin A: 307IU | Vitamin C: 17mg | Calcium: 72mg | Iron: 3mg

From the Gracious Pantry® archives, originally posted 5/ 27/10.

Author: Tiffany McCauley

Title: Food and Travel Journalist

Expertise: Food, cooking, travel

Bio:

Tiffany McCauley is a nationally syndicated journalist and an award-winning cookbook author and food blogger. She has been featured on MSN, Huffington Post, Country Living Magazine, HealthLine, Redbook, and many more. Her food specialty is healthy comfort food recipes.

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12 Comments

  1. Susan Baker says:

    Hi Tiffany,

    Great looking recipe today. I can’t wait to try it! I’m a native Texan, so anything with a southwestern flair looks good to me!
    I continue to enjoy and find new things in your website. Right now I’m looking for lunch idea for myself and my husband. He’s retired and I’m still working as a real estate agent. Clean eating definitely requires more planning than I am used to in the food department. No more grabbing a sandwich from the deli and eating it in the car! I’m now working on some good lunches that I can take to the office and he can have at home. Right now we’re living on salad and more salad with various protein add-ins such as egg, tuna, chicken, etc. If you have any quick thoughts on the subject, I would love to hear them! Thanks again for the great website!

    1. The Gracious Pantry says:

      Susan –

      Lunch has always been my most difficult meal. But here are some suggestions:

      ~ Shicken and roasted veggies
      ~ Cottage cheese and fruit
      ~ Taco salad (raw spinach, turkey meat and salsa)
      ~ Pork wrap (whole wheat tortilla, pork and veggies
      ~ Turkey burger (on a whole wheat bun)

      This is by no means a definitive list, but hopefully it will inspire some creativity.

      Welcome to clean eating!
      ~

  2. Hey Tiffany 🙂
    On the nutritional content, it lists carbs as being 429 grams. That isn’t correct is it? I only noticed it because I always look at the nutritional content so that I can find a good balance of carbs and protein. Thank you!

    1. The Gracious Pantry says:

      Katrina – Oh gracious no! Thanks for letting me know. I fixed it.

  3. As I was cooking this dish this morning, my oldest son came in and said, “Another meatless meal??!”. hahaha (I’ve been relying on other proteins a couple of times a week, thanks to your recipes!) Well he ended up loving it and so did I.
    I’m used to eating oatmeal in the morning, which we both know will keep us full for hours. So I have to be honest and say when I first put my serving onto my plate, I was thinking, “This is NOT going to get me through my 1 1/2 hour cardio/weight workout”. Well I was wrong. I had to make myself drink my protein shake (2nd meal). Anyways, I know I’m just gabbing so I’ll quit. I’m just so genuinely happy that you provide all of the information and recipes that you do.

    1. The Gracious Pantry says:

      Katrina – Yay!! Protein is wonderful that way. It will keep you very full for a long period of time. So happy you both enjoyed it!

  4. This is a keeper. Love mexicany breakfasts. Clean eating comes through again. Great post.

    1. The Gracious Pantry says:

      Lauren – Thanks! I’m so happy you enjoyed it! 🙂

  5. This is my new favorite breakfast. Thanks!

  6. Trish Burk says:

    I am doing the Fed Up no sugar challenge. This looks wonderful! I do have a question about the black beans. Did you use canned? The ones I have contain corn syrup. YUCK! Day 4 is ending for me, but I love some of new ideas in your meal plan! : )

    1. The Gracious Pantry says:

      Trish – They were canned, yes. But if you can’t find clean beans, buy them dry and cook them in a slow cooker. It’s the easiest way to cook dry beans.