Wake up to the rich aroma of chorizo and warm tortillas as silky eggs fold around spicy sausage, gooey cheese, and colorful veggies in this Mexican Egg Scramble.
This is the perfect weekend or weeknight breakfast when you want something satisfying without spending all morning in the kitchen, and it is great for meal prep too.
SaveI first made this for lazy Saturday brunches, and my family kept asking me to double the recipe, so I know it is a winner in your house too.
Mexican Egg Scramble Recipe
Ingredients
Instructions
- Heat the pan and aromatics
Place a large nonstick or cast iron skillet over medium heat and add the oil. When shimmering, add the diced onion and bell pepper. Cook, stirring often, for 3 to 4 minutes until slightly softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the chorizo and corn
Stir in the crumbled chorizo and corn, breaking the chorizo into small pieces. Cook for 3 to 4 minutes until the chorizo is browned and the corn is warmed through.
- Whisk the eggs
In a bowl, beat the eggs, egg white, salt, pepper, cumin, smoked paprika, and chili powder until well combined and lightly frothy.
- Pour eggs into the pan
Pour the beaten eggs evenly over the chorizo mixture. Let sit for about 10 seconds until the edges start to set, then gently push set edges toward the center, tilting the pan to let uncooked egg fill the gaps.
- Scramble gently
Continue to cook, stirring slowly and gently every minute or so, until large, soft curds form and the eggs are just set but still slightly creamy, about 3 to 4 minutes.
- Add cheese and finish
Sprinkle the shredded cheese over the eggs, stir just until melted, then remove the pan from heat. Taste and adjust with a pinch more salt or chili powder if desired.
- Warm the tortillas
While the eggs finish, warm the tortillas in a clean kitchen towel or directly in a dry skillet over low heat until pliable.
- Assemble and serve
Spoon a generous portion of the egg scramble onto each tortilla, top with fresh salsa, avocado slices, and a squeeze of lime. Serve immediately with extra cheese and cilantro on the side.
- Store leftovers properly
Let any leftover scramble cool, then store in an airtight container in the refrigerator for up to 3 days.
- Reheat for quick meals
To reheat, warm the scramble in a skillet over medium low heat or in the microwave until hot, adding a splash of water or milk to keep it moist.
Substitutions and variations
- Swap chorizo for cooked, crumbled spicy turkey or Italian sausage if you prefer less fat.
- Use any colorful bell pepper or a mix of peppers for different sweetness levels.
- Replace Monterey Jack with cheddar, queso fresco, or a dairy free cheese for different flavor.
- Make it gluten free by serving in corn tortillas or over roasted potatoes instead of flour tortillas.
- For a veg version, swap eggs for crumbled firm tofu and use vegetable broth instead of oil.
Chloe's tips
- For fluffier eggs, add a splash of milk or cream and beat well before cooking.
- Do not overcook the eggs, as they continue to set slightly off the heat.
- Keep the tortilla size small for a low carb version or use large flour tortillas for a more filling meal.
- Add a squeeze of fresh lime right before serving to brighten all the flavors.
How to store it
- Refrigerate leftover scramble in an airtight container for up to 3 days.
- Reheat gently in a skillet or microwave with a little moisture to avoid drying out.
Serving suggestions
Serve this lively scramble right away while the cheese is melty and the tortillas are soft.
- With warm corn tortillas and extra fresh salsa
- Over a bed of greens for a breakfast bowl
- With refried beans for a more filling meal
- With lime wedges and cilantro for a bright finish
Frequently asked questions
Can I make this dairy free?
Yes, use a dairy free cheese or skip the cheese and add extra veggies or avocado for richness.
What if I do not have chorizo?
Substitute with spicy turkey sausage, Italian sausage, or extra sautéed mushrooms for a meat free version.
Can I prep this ahead for meal prep?
Cook the sausage and veggies ahead, store in the fridge, and scramble fresh in the morning to keep the eggs creamy.
How do I reheat without drying it out?
Reheat in a skillet over low heat with a splash of water or milk, or use the microwave with a damp paper towel over the dish.
Let's get cooking!
This Mexican Egg Scramble is a quick, colorful way to start your day with bold flavor and satisfying texture, and it is simple to customize for any preference, so give it a try tomorrow morning and enjoy the fiesta on your plate.
