Can I make this recipe ahead of time?

Absolutely! While nothing beats scrambled eggs fresh out of the pan, you can prepare everything in advance—dice your onion, drain your beans and tomatoes, and shred the cheese. Assemble and cook right before serving for the best results.

Can I use egg whites or a substitute?

Yes, you can use egg whites or a liquid egg substitute if you prefer. Keep in mind, the scramble will be a bit less rich and creamy, but still wonderfully flavored with all the other ingredients.

How can I make this recipe spicier?

For a real kick, opt for the hot version of Rotel, or chop in some fresh jalapeños or add a pinch of cayenne or hot sauce directly to your eggs as they cook.

What can I use instead of Rotel tomatoes?

You can substitute any canned diced tomatoes (drain well!) and add some chopped fresh green chilies or jalapeños. Even salsa works in a pinch, just scoop it out with as little liquid as possible.

Tex-Mex Scrambled Eggs Recipe

Name: Tex-Mex Scrambled Eggs Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Tex-Mex
Ingredients: 8 eggs; 3 tablespoons butter; ½ yellow onion, finely diced; 10 oz. Rotel tomatoes and green chilies, drained well; 1 ¼ cups black beans, drained and rinsed; 1 cup Monterey Jack cheese, shredded; 3 green onions, diced

Description

Tex-Mex Scrambled Eggs are a vibrant, protein-packed breakfast or brunch dish combining fluffy eggs with spicy Rotel tomatoes, creamy black beans, and gooey Monterey Jack cheese. Easy to prepare, these scrambled eggs are rich in flavor, boasting savory, cheesy, and mildly spicy notes that pair perfectly with diced green onions for freshness. Perfect for a quick, delicious start to your day or a satisfying brunch for a crowd.

Ingredients

Units Scale

Egg Base

8 eggs
3 tablespoons butter

Vegetables & Beans

1/2 yellow onion, finely diced
10 oz. Rotel tomatoes and green chilies, drained well
1 1/4 cups black beans, drained and rinsed

Cheese & Garnish

1 cup Monterey Jack cheese, shredded
3 green onions, diced

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Instructions

Melt the Butter – In a medium skillet over medium-low heat, add the butter and allow it to melt, ensuring the skillet is evenly coated to prevent sticking.
Whisk the Eggs – Crack the eggs into a mixing bowl and whisk vigorously until the mixture is completely uniform in color. This aerates the eggs, making them fluffy when cooked.
Add Eggs to Skillet – Immediately pour the whisked eggs into the preheated skillet.
Add the Mix-ins – Sprinkle the finely diced onion, drained Rotel tomatoes and green chilies, black beans, and shredded Monterey Jack cheese evenly over the eggs.
Allow to Set – Let the eggs sit undisturbed for about 45 seconds so the bottom can begin to set.
Gently Fold the Eggs – Using a silicone spatula, gently lift the edges of the egg mixture and fold toward the center, allowing uncooked eggs to flow to the pan and set.
Continue Gently Cooking – Repeat the folding process, moving the eggs only as needed so they remain fluffy and don’t overmix. Reduce heat to low if the eggs are cooking too quickly.
Finish Cooking – Once the eggs are mostly set and no longer runny, immediately remove the skillet from heat to avoid overcooking, preserving their light and fluffy texture.
Garnish and Serve – Top the scrambled eggs with diced green onions. Serve hot and enjoy your Tex-Mex scrambled eggs!

Notes

You can substitute Monterey Jack cheese with Cheddar or Colby, but Monterey Jack melts especially well and has a mild, versatile flavor.
Don’t overcook the eggs to keep them light and fluffy.
Reduce the heat if the eggs are cooking too fast to avoid browning or overcooking.
For extra spice, use hot Rotel or add chopped jalapeños.

Nutrition

Serving Size: 1/4 of recipe
Calories: 320
Sugar: 4g
Sodium: 610mg
Fat: 21g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 4g
Protein: 19g
Cholesterol: 325mg