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.
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.
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.
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.
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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Salsa Scrambled Eggs
- 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.