Tex-Mex Scrambled Eggs is a delicious and flavorful breakfast dish that combines the classic scrambled eggs with the bold and spicy flavors of Tex-Mex cuisine. This recipe is perfect for anyone who loves a hearty and satisfying breakfast, with a little bit of a kick. The eggs are scrambled with a mix of sautéed onions, peppers, and jalapeños, and then topped with shredded cheese, fresh cilantro, and a dollop of sour cream.
The result is a creamy, cheesy, and flavorful dish that will wake up your taste buds and start your day off right. Tex-Mex Scrambled Eggs are easy to make, and can be customized to your liking by adding more or less of the spicy ingredients.
I can confidently claim to be the best scrambled egg maker ever at this time. Seriously. I'll show it to you if you come over for breakfast at any time.
- Super-flavorful: All of your savoury and spicy tastes are satisfied by layers of premium ingredients.
- New but reassuring: Although migas sound like a classic comfort food, they actually contain a tonne of fresh vegetables and herbs.
- Change up the type of cheese, salsa, or peppers, and get as creative as you like with the toppings.
- Quick: Migas makes a simple workday breakfast, and it's more than festive enough for a weekend brunch party.
Ingredients
- 3 tablespoons butter
- 8 eggs
- ½ yellow onion,, finely diced
- 10 oz. Rotel tomatoes and green chilies,, drained well
- 1 ¼ cups black beans,, drained and rinsed
- 1 cup Monterey Jack cheese,, shredded
- 3 Green Onions,, diced
Instructions
- In a medium skillet over medium-low heat, melt the butter.
- The eggs should be forcefully whisked until their colour is consistent throughout. In addition to ensuring consistent cooking, this infuses air into the eggs, giving them a fluffy texture. After whisking them, add them right away to the skillet.
- Over the eggs, add the other ingredients.
- The eggs should be left alone for around 45 seconds. Use a silicone spatula to gently lift the eggs at the pan's edge as they start to set and fold them up. The raw egg mixture can now set on the pan after seeingping onto it.
- Continue folding the lightly cooked eggs up as you go. Do not over-mix the eggs; instead, gently stir them.
- Continue folding the lightly cooked eggs up as you go. The eggs should only be moved around as necessary for them to cook and solidify; avoid overmixing them. Turn the heat down to low if they are cooking too quickly.
- Do not overcook the eggs; once they are done and there are no longer any runny areas, take them from the pan right once. They should continue to be fluffy and airy.
- Serve and savour after adding diced green onions on top!
How to make it
Do not, under any circumstances, add milk to your scrambled eggs. It makes the mixture more liquid and dilutes the flavour. For more creaminess, you can add a few drops of heavy cream.
Roughly whisk the eggs just before placing them in the pan. They can cook more evenly and become frothy by adding air by whisking.
Use butter, not oil, to cook eggs.
When making scrambled eggs, low and slow is the way to go. If the heat is turned up too high, they will become way too stiff and lose their fluff.
Don't over-mix the eggs; instead, only move them as much as is necessary to ensure that all of their surface area cooks. When using a silicone spatula, they are simple to handle.
Notes
Other cheeses can be used in this scramble, but Monterey Jack melts exceptionally well and isn't overbearing. It tastes a lot like Colby and Cheddar. Additionally, many Spanish and Mexican dishes incorporate it!
FAQ's
What is migas, and where does it come from?
Migas means "crumbs" in Spanish. Across Spain, Portugal, and Mexico, and the U.S., numerous diverse dishes share this name. One of the only elements they have in common is the use of day-old bread or tortillas.
Even the Tex-Mex version has many variations. This is my favorite quick and easy way of reinventing it at home
Can I make this recipe in advance? What about leftovers?
Like most scrambled egg dishes, this one is quick to make and at its best shortly after cooking, so I don't recommend planning to make it in advance.
That said, leftovers keep well in an airtight container in the fridge for a week, and can be reheated with a quick spin in the microwave or a frying pan
Tex-Mex Scrambled Eggs
Ingredients
- 3 tablespoons butter
- 8 eggs
- ½ yellow onion,, finely diced
- 10 oz. Rotel tomatoes and green chilies,, drained well
- 1 ¼ cups black beans,, drained and rinsed
- 1 cup Monterey Jack cheese,, shredded
- 3 Green Onions,, diced
Instructions
- Melt the butter in a medium skillet over medium-low heat.
- Whisk the eggs vigorously until they are completely uniform in color. This allows them to cook evenly but also incorporates air into the eggs which makes the fluffy. Add them to the skillet immediately after whisking.
- Sprinkle the remaining ingredients over the eggs.
- Leave the eggs untouched for about 45 seconds. As the eggs begin to set, use a silicone spatula and gently lift the eggs at the edge of the pan and fold them up. The uncooked egg mixture will then be able to seep onto the pan, and those can now set.
- Repeat by continuing to fold up the eggs that have lightly cooked. You don’t want to overmix the eggs, only move them around as needed for them to cook and set. If they’re cooking too fast, decrease the heat to low.
- Once the eggs are cooked and no remaining sections are runny, remove them from the heat immediately, do not overcook them. We want them to remain light and fluffy!
- Top with diced green onions, serve, and enjoy!
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