Tex-Mex Scrambled Eggs
Kickstart your day with Tex-Mex Scrambled Eggs! This hearty and flavorful breakfast combines fresh veggies, spices, and creamy eggs for a perfect morning treat. It's a simple, quick recipe that brings the zest of Tex-Mex cuisine right to your table.
Ingredients
- 4 large eggs
- 1/2 cup black beans refried
- 1/2 avocado sliced
- 1/2 cup cherry tomatoes diced
- 1/4 cup white onions diced
- 1/4 cup cheddar cheese shredded
- 2 tablespoons cilantro chopped
- Juice of 1 lime
- 1/2 teaspoon cumin
- 1/2 teaspoon minced garlic
- Pinch of red pepper flakes
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Pico de Gallo Preparation: In a bowl, mix the diced cherry tomatoes, onions, cilantro, and lime juice. Season with salt and pepper. Set aside.
- Beans Preparation: Warm the refried black beans in a pan over medium heat. Stir in cumin and minced garlic. Cook for 2-3 minutes, then set aside.
- Eggs: Crack the eggs into a bowl, add a pinch of salt, pepper, and red pepper flakes, and whisk well. Heat a non-stick pan with a drizzle of olive oil over low heat. Add the eggs and cook gently, stirring occasionally, until they’re softly set.
- Assembly: Spread the warm beans at the bottom of a bowl or plate. Layer the scrambled eggs on top. Garnish with pico de gallo, avocado slices, and shredded cheese.
Notes
- For a vegan version, substitute eggs with a scrambled tofu mixture and use vegan cheese.
- Customize the heat level by adjusting the amount of red pepper flakes.
