Mexican Scrambled Eggs Recipe
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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.
Recipe Tips For Mexican Scrambled Eggs
- Don’t overcook the eggs. Rubbery eggs won’t taste very good with this dish.
- 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
- Warmed corn tortillas
- Extra salsa for garnish
- Guacamole – You can use this in place of plain avocado.
- Sour cream – You can also use plain Greek yogurt.
- Fresh fruit – Pineapple, mango, watermelon, or any fresh fruit you prefer.
- Mexican rice – Or plain rice.
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
Gather all your ingredients.
Sauté your onions in the oil in a non-stick pan.
Add your eggs and scramble/cook.
Once the eggs are nearly cooked, stir in your beans and cook just long enough to heat them up.
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
- Breakfast Pita Pizza Recipe (With Scrambled Eggs And Cheddar)
- Italian Breakfast Scramble
- Ground Turkey Breakfast Scramble
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Mexican Scrambled Eggs
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.
- Sauté your onions in the oil in a non-stick pan.
- Add your eggs and scramble/cook.
- Once the eggs are nearly cooked, stir in your beans and cook just long enough to heat them up.
- Transfer to a plate and top with salsa tomatoes, avocado, and fresh herbs such as cilantro or parsley.
Notes
Nutrition
From the Gracious Pantry® archives, originally posted 5/ 27/10.
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!
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!
~
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!
Katrina – Oh gracious no! Thanks for letting me know. I fixed it.
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.
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!
This is a keeper. Love mexicany breakfasts. Clean eating comes through again. Great post.
Lauren – Thanks! I’m so happy you enjoyed it! 🙂
This is my new favorite breakfast. Thanks!
My pleasure!
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! : )
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.