Mexican Scrambled Eggs

Published: Mar 30, 2023 by Lea Ann Brown · This post may contain affiliate links

Mexican scrambled eggs, also known as huevos a la mexicana, are a classic and super easy breakfast recipe that is perfect for a quick weekday morning or a lazy weekend brunch.

This dish is a favorite in Mexican cuisine and is loved for its simple yet flavorful ingredients and its versatility. One of my favorite Mexican style eggs recipes, and when I’m craving Mexican for breakfast, a much easier fix than classic Mexican breakfast, Huevos Rancheros.

It’s a quick Mexican egg dish made a la Mexicana with tomatoes, onions and jalapeno pepper.

I often make this beloved Mexican dish for dinner. Served with a warmed flour tortilla, it’s quick and comforting meal.

Many recipes call for water or milk, and for these Mexican Scrambled eggs, I’ve turned to one of my favorite Mexican condiments, Mexican Crema. A creamy and slightly tangy condiment, very similar to sour cream, except richer and thicker.

With all that said, let’s make some Huevos a la Mexicana.

Ingredients You’ll Need

• Four large eggs.
• Fresh Jalapeno pepper
• Diced sweet onion
• Chopped fresh tomato
• Garlic powder
• Butter
• Mexican Crema
• Cotija Cheese

Chef Tip: I like to purchase Cherub brand tomatoes. Cherubs are a variety of grape tomatoes which have a stronger outer skin and meatier, less watery flesh. They are easier to slice for salads, hold up better during cooking or roasting and are reliable year round with their mild, sweet flavor.

Ingredients Substitutions

• Jalapeno Pepper. I like to use fresh jalapeno pepper for Mexican scrambled eggs, but you can also use canned chopped chile peppers. Pat them dry a bit before adding to the eggs. Add some zest and use chopped pickled jalapenos. Serrano chile peppers are also a good substitute.
• Onion: I pretty much use sweet onions exclusively. Substitute yellow onions, or for a stronger flavor, try red onion here.
• Garlic Powder: Substitute one clove fresh garlic, fine minced.
• Butter: Culinary school pounded into my head that the only way to cook eggs was in butter. Substitute a neutral oil such as vegetable oil if you’d like.
• Mexican Crema: Substitute American sour cream, cream, half and half or milk.
• Cheese: I highly recommend using Cotija or Feta cheese. Melting cheeses, like shredded cheddar or Muenster, will take extra cooking time for the cheese to melt over the eggs. Which means that extra time may compromise the texture of the eggs. Cotija is not a melting cheese, but a Mexican crumbling cheese. It will add a lovely salty texture to the eggs.

Step by Step Instructions, It’s Easy

• Step 1: Break the eggs into a medium sized bowl. Add the Mexican crema and garlic powder.
• Step 2: Using a whisk, vigorously whip the eggs until bubbles form, to incorporate air into the eggs. The Mexican Crema will not completely blend with the eggs, and that’s ok.

• Step 3: Embrace the non-stick skillet. Melt the butter in the skillet over medium low heat. Add the onion and Jalapeno pepper and cook until soft, about
• Add the eggs. Let them sit for about minute then start slowly moving the eggs around with a spatula, until the eggs set. Don’t overcook the eggs. Scrambled eggs are done when they still look wet. Serve immediately.

Frequently Asked Questions

Tips For Cooking Creamy Scrambled Eggs

I’m of the opinion that most people overcook scrambled eggs. And, yes that includes restaurants.

In a perfect world, scrambled eggs should be a creamy fluffy experience. Here are some easy tips:

• Whisking the eggs vigorously to incorporate air to produce fluffy scrambled eggs.
• Just as important is to remove them from the heat before they’re all the way cooked. They should still look wet at the time you do this.
• Once they’re off the heat, then comes the time to break them into large curds.

What Are Some Popular Dishes To Serve With Mexican Scrambled Eggs?

• Serve with warmed flour tortillas, or corn chips. Blue corn chips are especially nice to compliment the yellow eggs.
• Sprinkle with chopped cilantro.
• Add a few slices of avocado on the side.
• Top with a spoonful of Salsa or Pico de Gallo.
• A side of Refried Beans is a good choice here or Skillet Potatoes.

How To Make a Jalapeno Pepper Less Spicy

If jalapeno peppers are simply too hot and spicy for your taste, you can fix that. All of that heat lies within the seeds and the veins. Here’s how to de-flame that pepper.

• Step 1: Slice off the head of the jalapeno pepper at the stem.
• Step 2: Select a spoon from your silverware drawer that has a narrow handle.

• Step 3: Insert the handle of the spoon into the cavity of the jalapeno pepper along side those seeds and against the outer wall of pepper.
• Step 4: Using some pretty good pressure, scrape along the skin, in a circular motion around the seed pod. Pull the spoon handle out, voila…with it comes the seeds, veins and most of the heat….e-a-s-y.  And no Hazmat gear required.

Recipe For Huevos a la Mexicana

I hope you give Huevos a la Mexicana a try. It will definitely bring a bit of a fiesta to your morning breakfast routine.

Related Recipes

And if you love breakfast foods as much as we do, check out my Breakfast Category, you’ll find lots of eye opening recipes, including the most popular on my site for this article on Classic Easy Omelette Recipes.

Huevos a la Mexicana …It’s what’s for Breakfast.