Mexican Scrambled Eggs

Vicki Butts (lazyme)


From Sunset Cooking for Two.


★★★★★ 1 vote

15 Min
15 Min
Stove Top


  • 2 Tbsp
  • 1/4 lb
    mushrooms, sliced
  • 1/4 c
    sliced green onion
  • 1 Tbsp
    canned green chiles
  • 2
    flour tortillas
  • 1 c
    shredded cheddar cheese or jack cheese
  • 4
  • 1/4 tsp
  • 1 small
    avocado, peeled, pitted, sliced
  • ·
    taco sauce, red or green

How to Make Mexican Scrambled Eggs


  1. Melt butter in a frying pan over medium heat. Add mushrooms, onion, and chiles; cook, uncovered, until mushrooms are limp and liquid has evaporated (about 5 minutes).
  2. Meanwhile, arrange tortillas on a baking sheet; sprinkle evenly with cheese and place in a 350F oven until cheese is melted (about 4 minutes).
  3. Beat eggs and salt until blended; pour into mushroom mixture and cook, lifting cooked portion with a wide spatula to allow uncooked egg to flow under.
  4. Cook until done to your liking. Spoon eggs over cheese-topped tortillas; top with avocado slices.
  5. Pass taco sauce.

    Serve with knife and fork.

Printable Recipe Card

About Mexican Scrambled Eggs

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Mexican
Other Tag: Quick & Easy

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