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Mexican Egg Scramble
Yield4
Prep10 min
Cook10 min
Total20 min
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Ingredients
0 of 12 gathered
Step by step
Method
4 steps
- 1
Beat eggs with milk, salt, and pepper until evenly yellow.
- 2
Melt butter in a large nonstick skillet over medium heat. Add onion, bell pepper, and jalapeño; cook 3–4 minutes until softened.
- 3
Pour in the eggs. Stir gently with a spatula, scraping the bottom, until soft curds form but they still look a little wet, 2–4 minutes.
- 4
Fold in salsa and half the cheese. Take off the heat when eggs look set but glossy—they'll finish from residual heat. Top with remaining cheese and cilantro. Serve with tortillas, avocado, and lime if you like.