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mexican breakfast scramble

by Jackie Newgent  |  September 15, 2014  |  4 Comments

This Huevos rancheros-inspired breakfast scramble is my go-to recipe idea when in the mood for an egg entrée with plenty of intrigue. It’s a fun and tasty way to get your grains. It’s a winner for anyone fond of Mexican cuisine. It’s ideal if you need to follow a gluten-free lifestyle. Plus, it’s a perfect pick when you want a meat-free breakfast (or lunch or dinner) dish for four in 20 minutes or less. Hint: Try it for dinner on Meatless Monday!

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mexican breakfast scramble

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  • Yield: 4 servings 1x


Units Scale
  • 4 large eggs or plant-based egg alternative
  • 3 tablespoons chopped fresh cilantro, divided
  • 1/4 teaspoon sea salt, or to taste
  • 1 tablespoon extra-virgin olive oil, divided
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup fresh pico de gallo or fresh chunky salsa (not from jar), well drained*
  • 2 1/2 ounces organic tortilla chips, sea salt or jalapeno flavor, slightly broken
  • 1/3 cup shredded Monterey Jack cheese or plant-based alternative
  • 1 Hass avocado, peeled, pitted, and sliced or cubed
  • 1 teaspoon fresh lime juice + 4 lime wedges


  1. Whisk together the eggs, 3 tablespoons cold water, half of the cilantro, and the salt in a medium bowl. Set aside.
  2. Heat 1 1/2 teaspoons of the oil in a large (PFOA-free) nonstick skillet over medium heat. Add the beans and pico de gallo and cook while stirring until the beans are fully heated through, about 3 minutes. Transfer to a bowl.
  3. Heat the remaining 1 1/2 teaspoons oil in the skillet. Add the egg mixture and cook while stirring until the eggs are softly scrambled, about 1 1/2 minutes. Add the chips and cook while gently stirring until the eggs are done and chips are softened, about 1 1/2 minutes. Add the bean mixture and cook while stirring to combine, about 30 seconds. Immediately sprinkle with the cheese and the remaining cilantro.
  4. Transfer to individual bowls (or cute little iron skillets!). Top with the avocado, sprinkle with the lime juice, and serve with the lime wedges.


Per serving: 360 calories, 18g total fat, 4.5g saturated fat, 0g trans fat, 195mg cholesterol, 790mg sodium, 36g total carbohydrate, 8g dietary fiber, 9g sugars, 15g protein

*To make your own pico de gallo, combine about 7/8 cup finely diced tomato (without pulp/seeds), 2 to 3 tablespoons finely diced red onion, 1 tablespoon chopped fresh cilantro, 1 teaspoon fresh lime juice, 1/8 teaspoon sea salt and, if desired, minced jalapeno to taste.

**You can switch it up by skipping the tortilla chips and then wrapping each serving in a tortilla to create breakfast tacos or burritos!


  • Serving Size: 1 rounded cup

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  1. I’ve made this several times now, and each time I’ve thought, “Why did I never think to add chips to my egg scrambles??”

    So simple, yet it had to be pointed out to me! It’s a very tasty twist for a breakfast scramble. Next time I’ll get some flavored chips to add a different flavor profile. Thank you for the recipe.