An easy and healthy way to upgrade your scrambled eggs – peppers, tomatoes, cheese, bacon and a sprinkle of chilli make these Fiesta Scrambled Eggs a party on your plate. Perfect for brunch!
Mexican Inspired Scrambled Eggs
Eggs are my favourite breakfast dish, especially scrambled eggs with sourdough toast slathered in salted butter. And what’s better than scrambled eggs on toast for breakfast? FIESTA Scrambled eggs on toast!
This Mexican inspired scramble is upgraded with some diced tomato and pepper, a sprinkle of cheese and a dash of chilli, and crowned with some crispy chopped bacon. I like to serve my Fiesta Eggs with buttery toast but they are also excellent as a breakfast burrito filling.
Tips and Substitutions
- You can leave the bacon out if you prefer to keep it vegetarian, or swap it out for chorizo or even shredded chicken.
- I like to cook this dish (and any scrambled eggs) with butter, but you can use your favourite cooking oil if you prefer
- This recipe makes 2 generous portions, but if you’re feeding a crowd you can very easily just double up the ingredients
- My favourite way to cook bacon is in the oven – line a baking tray with greaseproof or baking paper and lay out the streaky bacon rashers. Place in the middle of a COLD oven and turn the heat to 200c/180fan/400f/gas6 and cook for about 20 mins until your desired crispness.
If you are looking for some more breakfast inspiration then check out my recipe for Chorizo and Egg Breakfast Tacos or Flamenco Eggs.
I hope you love this recipe for Fiesta Scrambled Eggs! Please do leave me a comment if you enjoy it.
Fiesta Scrambled Eggs
Equipment
- Spatula
Ingredients
- 4 (4) eggs
- 1 (1) small white onion
- ½ (½) a pepper - any colour will do
- 2 (2) tomatoes
- 25 grams (¼ cup) grated Cheddar or Monterey Jack cheese
- a pinch (or more!) chilli flakes
- 1 tbsp (1 tbsp) butter - or oil
- 6 (6) rashers cooked streaky bacon - optional
- Salt & Pepper
- chopped chives to garnish - or parsley or coriander
Instructions
- Dice the pepper and onion. Slice the tomatoes in half, scoop out and discard the seeds and juice then dice the flesh.
- Whisk the eggs together in a bowl or jug. Season well with salt and pepper plus a pinch (or more if you like it hot!) of chilli flakes.
- Melt the butter in a pan over a medium heat and add the onion. Cook for 2-3 minutes.
- Add the pepper and tomato and cook for another 2 minutes, stirring regularly.
- When the vegetables are beginning to soften, pour in the eggs and scatter over the cheese.
- Stir well and let cook for 1-2 minutes, stirring regularly, until the eggs are cooked to your liking.
- Scatter with chopped bacon and some fresh chives and serve with buttered toast.
Nutrition
This recipe has been linked to CookBlogShare run by Sisley and Chloe and hosted by Kate at Gluten Free Alchemist.
Perfect breakfast, brunch, lunch or dinner! Colourful, delicious and full of flavour. I used to use Monterey Jack cheese a lot… But for a few years now have had trouble finding it in the UK. Such a shame.
Thanks for sharing #CookBlogShare
What a perfect combination of flavours, that’s my lunch sorted for tomorrow.
Love recipes like this, especially with the added chilli!