Tex-Mex Salsa Scrambled Eggs

5 from 2 votes

Tex-Mex Salsa Scrambled Eggs

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.

Prep Time5

Cook Time8

Total Time13

Course: Breakfast

Cuisine: Mexican-American

Servings: person

Calories: 450kcal

Author: Christina Koncker

Equipment

frying pan

Ingredients

1 tablespoon butter
2 tablespoons yellow onion diced
2 tablespoons green bell pepper diced
3 large eggs
1 splash cream (or milk)
2 dashes salt
2-3 dashes black pepper
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.
1 tablespoon butter, 2 tablespoons yellow onion, 2 tablespoons 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.
3 large eggs, 1 splash cream (or milk), 2 dashes salt, 2-3 dashes black pepper
Pour egg mixture into the pan. Cook low and slow for around 2-3 minutes (for a soft, wet scramble, longer if you prefer them dryer), 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.
¼ cup cheddar cheese
Serve with salsa or hot sauce.
salsa or hot sauce of your choosing

Notes

*Nutrition information is approximate and was calculated using an online nutrition calculator.

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, gently pushing the eggs around the pan while avoiding flipping.
Use either white or yellow onion here as red onions discolor during cooking and don’t look appetizing in the final product.

Nutrition