Description

A delicious and flavorful Mexican twist on classic scrambled eggs, known as Huevos a la Mexicana, featuring a blend of eggs, veggies, beans, and cheese. Perfect for a satisfying breakfast or brunch.

Ingredients

Egg Mixture:

8 large eggs
¼ cup milk
salt and black pepper to taste

Sautéed Vegetables:

1 tablespoon butter or oil
1 small onion, finely chopped
1 jalapeño, finely diced (seeds removed for milder flavor)
1 medium tomato, diced
½ cup cooked black beans (optional)

Additional Ingredients:

½ cup shredded cheddar or queso fresco
2 tablespoons chopped fresh cilantro
warm tortillas or toast for serving

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Instructions

Egg Mixture: In a bowl, whisk together the eggs, milk, salt, and pepper until well blended.
Sautéed Vegetables: Heat butter or oil in a nonstick skillet over medium heat. Add the onion and jalapeño and sauté for 2–3 minutes until softened. Stir in the diced tomato and cook for another minute.
Pour in the eggs, let cook for a few seconds, then gently stir with a spatula, scraping the eggs from the edges toward the center.
Add the black beans if using, and continue cooking until the eggs are softly set.
Sprinkle with cheese and cook for 30 seconds until melted. Remove from heat and garnish with fresh cilantro.
Serve immediately with tortillas or toast.

Notes

For a heartier breakfast, serve with avocado slices, salsa, or breakfast potatoes.
This dish is also called “Huevos a la Mexicana” when prepared with onion, tomato, and jalapeño as the base.