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Mouthwatering Tex-Mex Scrambled Eggs neatly served on a plate, featuring a vibrant mix of vegetables and spices

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Tex-Mex
Calories: 350
Ingredients Method Notes

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

Method
 

  1. Pico de Gallo Preparation: In a bowl, mix the diced cherry tomatoes, onions, cilantro, and lime juice. Season with salt and pepper. Set aside.
  2. 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.
  3. 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.
  4. 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.