Mexican Scrambled Eggs

From Food Articles | Breakfast and Brunch | Mexican

Breakfast made with vibrant flavors of Mexico is a lively way to start any day.

Rich and creamy avocado over eggs is a tasty way to jump-start the day.

cal Calories 334kcal
High fat Total Fat 24g
High sat-fat Saturated Fat 7g
High chol Cholesterol 292mg
High sodium Sodium 504mg
carbs Total Carbohydrate 16g
Serving size 247g Calories from fat 217kcal Fiber 5g Protein 15g Sugar 4g


  • 1 fully ripened Mexican Hass avocado

  • 1 cup of cherry tomatoes

  • 1 tablespoon of vegetable oil

  • 1/2 cup chopped onion

  • 1 cup diced red pepper

  • 6 eggs

  • 2 tablespoons chopped fresh cilantro

  • 3/4 teaspoon hot red pepper sauce

  • 1/2 teaspoon salt

  • 3/4 cup broken tortilla chips

  • 1/2 cup shredded Jack cheese


  1. Cut avocado lengthwise around the middle; twist to separate halves and scoop out flesh.
  2. Dice avocado and set aside.
  3. Heat oil in a large skillet over medium-high heat.
  4. Add onion and bell pepper; cook and stir until onion begins to brown, about 4 minutes.
  5. Whisk together eggs, cilantro, hot sauce and salt.
  6. Add to skillet along with tortilla chip pieces.
  7. Cook and stir gently until eggs are set but still soft.
  8. Sprinkle cheese on top. Cover; remove from heat; let stand until cheese melts, 1 minute.
  9. Divide mixture among four plates; top with reserved avocado