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Home » Recipes » Breakfast

Salsa Scrambled Eggs

Published: Oct 12, 2019 · Modified: Feb 11, 2024 by Christina Koncker · This post may contain affiliate links · Leave a Comment

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Salsa Scrambled Eggs (or Ranchero Eggs, as they are affectionately called in my family) zest up any morning with Southwestern flavors. Simply prepare scrambled eggs with diced onion and green bell pepper, shredded cheese, and top with a salsa of your choice. 

You could also call Salsa Scrambled Eggs Tex-Mex Scrambled Eggs, or what I knew grewing up as Ranchero Eggs. Scrambled eggs were a preferred preparation in my family, kicked up from time to time with the addition of diced onion and green bell pepper, then coated with a blanket of cheese. Served with salsa, it made for a flavorful scrambled egg dish that was often repeated. 

Salsa Scrambled Eggs also known as Ranchero Eggs

I can still count on a breakfast featuring Ranchero Eggs when I return home for a visit, but I also make them for myself on occasion. The beauty of Salsa Scrabmbled Eggs (Ranchero Eggs) is that the recipe is more like a guideline; it can be easily adapted to suit your tastes. 

I’ve used jalapenos, serranos, and red bell pepper in lieu of green bell pepper; added garlic; used cheddar, smoked cheddar, and pepper jack cheeses; and I’ve topped it with at least a dozen different kinds of salsas and hot sauces. All make for fantastic variations you might consider. 

Here's the OG recipe in all of its simplistic glory, guaranteed to get your morning off on the right flavorful foot.

How to Make Salsa Scrambled Eggs - Ingredients

To make 1 serving of Tex-Mex Scrambled Eggs, you will need the following ingredients:

  • 3 large eggs
  • Splash of cream (or milk)
  • 2 tablespoons diced yellow onion
  • 2 tablespoons diced green bell pepper
  • 2 dashes of salt
  • 2-3 dashes of black pepper
  • 1 tablespoon of butter
  • ¼ cup shredded cheddar cheese

How to Make Salsa Scrambled Eggs - Directions

To get started, saute the diced peppers and onions in butter for 2-3 minutes over medium heat, then reduce heat to medium-low before adding your vigorously whipped eggs. Cook 'em low and slow and sprinkle with cheese at the end. Serve with salsa or hot sauce.

Green Bell Pepper and Onions
Ranchero Eggs Cooking
Salsa Scrambled Eggs
Ranchero Eggs with Cheddar Cheese

A genius hack, courtesy of my Mom: Dice up peppers and onions in advance and freeze them, which is especially helpful if you are short on time or feeling lazy. Your future self will thank you. Arrange diced peppers and onions into a flat layer in a freezer bag, remove as much air from the freezer bag as possible, freeze, then simply break off a frozen chunk and toss it into the pan when Salsa Scrambled Egg cravings hit. 

FAQ

What should I add to Salsa Scrambled Eggs?

I like making this salsa and eggs recipe with diced onion and bell pepper, but you could add in jalapeno or poblano peppers, try different types of good melting cheese, and try mixing in black or pinto beans, tomatoes, or ground beef.

Best tips for making scrambled eggs.

Always cook scrambled eggs over medium-low heat; cooking low and slow guarantees great results.
Add just a splash of milk or cream if you prefer fluffier eggs, but just a splash! Too much can lead to tough eggs. No more than 1 - 1 ½ tablespoons of additional liquid per large egg.
Use a spatula to gently stir the scrambled eggs as they cook.

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ranchero scrambled eggs

Salsa Scrambled Eggs

Christina Koncker
Add some zestiness to ho-hum scrambled eggs with southwestern flavors - onion, green bell pepper, shredded cheese, and salsa or hot sauce of your choice make for one festive breakfast.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 8 minutes mins
Total Time 13 minutes mins
Course Breakfast
Cuisine Mexican-American
Servings 1 person
Calories 450 kcal

Equipment

  • frying pan

Ingredients
  

  • 3 large eggs
  • 1 splash cream (or milk)
  • 2 tablespoons yellow onion diced
  • 2 tablespoons green bell pepper diced
  • 2 dashes salt
  • 2-3 dashes black pepper
  • 1 tablespoon butter
  • ¼ cup cheddar cheese shredded
  • salsa or hot sauce of your choosing (optional)

Instructions
 

  • Add the butter to a pan over medium heat. Once completely melted, add diced onions and green bell pepper.
  • Cook for 2-3 minutes, stirring frequently. Reduce heat to medium-low. In a bowl, add eggs, cream (or milk), salt and pepper and whisk vigorously.
  • Pour egg mixture into the pan. Cook low and slow for around 5 minutes, using a spatula to gently push the eggs around. I recommend keeping the scrambled eggs slightly wet, as they will continue cooking for an additional 2-3 minutes during the next step.
  • Top with shredded cheddar cheese and put a lid on it for 2 minutes, or until the cheese has melted.
  • Serve with salsa or hot sauce.

Notes

Use either white or yellow here as red onions discolor during cooking and don’t look appetizing in the final product.

Nutrition

Calories: 450kcalCarbohydrates: 6gProtein: 26gFat: 36gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 617mgSodium: 1265mgPotassium: 322mgFiber: 1gSugar: 2gVitamin A: 1538IUVitamin C: 16mgCalcium: 304mgIron: 3mg
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Salsa Scrambled Eggs
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Christina from Midwexican

About Christina

I'm a Minnesota native who can't get enough of south-of-the-border flavors. My recipes combine comforting Midwestern eats with bold Mexican and Tex-Mex flavors. If you love comforting food, bold flavors, and - most importantly - tacos! then you'll love what I'm cooking!

Learn more about me

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