Get my Cookbooks! Tex-Mex Scrambled Eggs
These soft and fluffy scrambled eggs are served with Tex-Mex favorites like black beans, tomatoes, onions, and Monterey Jack cheese.
They say that if you can cook a good egg, you can cook anything. I used to be the worst scrambled egg maker ever- not a very promising quality for a future food blogger to have. Believe it or not, my husband’s the one who gave me two key tips for mastering scrambled eggs: Cook them on low heat, and don’t move them around much. That was about 7 years ago or so. I’m proud to say that now, I am the best scrambled egg maker ever. Seriously. Come to my house for breakfast anytime and I’ll prove it. (Or, just follow these tips and you can make them yourself!)
How to make the best scrambled eggs
-First and foremost, do not add milk to your scrambled eggs. It dilutes the flavor and makes the mixture more watery. You can add a few drops of heavy cream for increased creaminess.
-Whisk the eggs vigorously and immediately before you add them to the pan. Whisking allows them to cook evenly and also incorporates air into them to make them fluffy.
-Cook eggs in butter, not oil.
-Low and slow is the way to go with scrambled eggs. They’ll be much too firm and lose their fluff if the heat is on too high.
-Only move the eggs around as needed to allow all of the surface area to cook, don’t over-mix them. Using a silicone spatula makes them easy to maneuver. Check out how I do this below.
I swear I could eat this entire batch of eggs myself. But I have family, and I think I’m suppose to share these kinds of things with them. My husband devoured them, my toddler spit them out. And there you have it.
Oh, and if you like this recipe, you’ll love my Cowboy Queso (hot dip), and my Cowboy Caviar (cold dip). They’re both full of delicious black bean heaven.
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Tex-Mex Scrambled Eggs
Ingredients
- 3 tablespoons butter
- 8 eggs
- 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
Instructions
- Melt the butter in a medium skillet over medium-low heat.
- Whisk the eggs vigorously until they are completely uniform in color. This allows them to cook evenly but also incorporates air into the eggs which makes the fluffy. Add them to the skillet immediately after whisking.
- Sprinkle the remaining ingredients over the eggs.
- Leave the eggs untouched for about 45 seconds. As the eggs begin to set, use a silicone spatula and gently lift the eggs at the edge of the pan and fold them up. The uncooked egg mixture will then be able to seep onto the pan, and those can now set.
- Repeat by continuing to fold up the eggs that have lightly cooked. You don’t want to overmix the eggs, only move them around as needed for them to cook and set. If they’re cooking too fast, decrease the heat to low.
- Once the eggs are cooked and no remaining sections are runny, remove them from the heat immediately, do not overcook them. We want them to remain light and fluffy!
- Top with diced green onions, serve, and enjoy!
I have made this several times, it is easy, nutritious and very tasty! I serve with avocado toast.
I’m so happy you’re enjoying it Julie! Thanks for the great comments!🩷
How long would leftover last in the fridge?
Hi Maggie, I would say up to 2 days, as long as the ingredients that were used were fresh.
Am I missing something or are all the other ingredients missing in the instructions?
Hi Victoria, I’m not quite sure what you mean? (Step 3: sprinkle the remaining ingredients over the eggs)- What part are you missing, is it that?
These are not Mexican and not traditional. I would take mexican off the title. Maybe Tex mex, even that’s a stretch. I bet they’re good without the rotel
Hey Yasmin! I agree with you on that one, I am going to change the title! Thank you!
Is this recipe freezer friendly?
Hey there! You actually can freeze this recipe, (although green onions don’t freeze great), but the rest is fine! Here is some more info on how to freeze scrambled eggs! -Stephanie
This was so delicious! I didn’t have Rotel, so diced fresh tomato and jalapeño instead and it was great. Served with salsa, fresh avocado, and sour cream on the side. Yum!
Thanks so much for the great comments and review kelly! I’m so happy you liked it!💗
Your recipes always look and sound great – I get hungry just reading them. I have only tried a couple – love your salsa recipe but I did add a bit more cilantro then you called for and got rave reviews. The one thing that would be really helpful is if you would list the number of servings per recipe especially where you put the nutritional value after each one which is greatly appreciated. I keep assuming most of them are four servings but it would be nice to be sure
Hi Susan!! Thanks so much for the compliment on my recipes, and oh my gosh- that salsa. Isn’t it amazing?! So a good portion of my recipes do have the number of servings right at the top, I am still going through and converting some of the older ones, which don’t have nutrition information yet either, but I’m getting there! The number of servings is listed right at the very top of the recipe. You can also use a slider to adjust the number of servings and the ingredient list will update accordingly! I hope this helps, thank you again!