Recipe Background
Spice up your morning with Mexican Scrambled Eggs featuring juicy tomatoes, savory onions, and hearty black beans.
Mornings should be fun and festive! Might we suggest seeing the sunrise with a side of a spicy fiesta?! These Mexican Scrambled Eggs cordially invite you to a fluffy and cheesy good time! What gives these sunrise staples a Mexican twist? The juicy tomatoes, savory onions, and hearty black beans mixed in, of course. Feel free to cut them into pieces to enjoy them quesadilla-style, if you're looking for more thrill, but you can absolutely eat them like traditional scrambled eggs, too! Get up and dance! Mexican Scrambled Eggs are bringing the most delicious post-snoozin' party ever!
Ingredients
- 3 tablespoons butter
- 8 eggs
- 1/2 yellow onion finely diced
- 1 (10-ounce) can diced tomatoes with green chilies drained well
- 1 1/4 cups black beans drained and rinsed
- 1 cup Monterey Jack cheese shredded
Directions
- 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 them which makes them fluffy. Add them to the skillet immediately.
- Sprinkle the onion, the diced tomatoes with green chilies, the black beans, and the cheese over the eggs.
- Leave the eggs untouched until they begin to set, about 45 seconds.
- Use a silicone spatula to gently lift the lightly cooked parts of the eggs at the edge of the pan and fold them, allowing the uncooked parts to seep onto the pan to cook.
- Fold the lightly cooked eggs and cook until no remaining sections are runny. Be careful not to overmix the eggs, only move them around as needed. If they are cooking too fast, decrease the heat to low.
- Transfer the cooked eggs away from the heat immediately.
- Serve.
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