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The Mexican Egg Scramble: Breakfast in Under 10 Minutes

The Mexican Egg Scramble: Breakfast in Under 10 Minutes

By Kelsey Banfield

I had a hard time eating scrambled eggs when I was little, they tasted so, well, eggy. To spruce them up my mother used to do all kinds of things and one of my favorites when she added salsa. It is such a simple addition and gives the eggs a great kick and flavor. For a quick breakfast over the weekend I scrambled some eggs with breakfast sausage and salsa and served them on a fresh tortilla. It was an easy breakfast that came together in less than 10 minutes and the whole family loved. I even sprinkled the top of mine with some fresh cheese for added flavor. Next time I think I might add some sliced avocado, too!

More Mexican Recipe:

Mini Mexican Potatoes for Cinco de Mayo

Green Chile Chicken Tamales

Mexican Cinnamon Brownies

Mexican Egg Scramble

Serves 2


  • 4 eggs
  • 1/2 cup salsa (or 1/2 cup chopped cherry tomatoes)
  • 1 teaspoon milk
  • 2 tablespoons cheese
  • 2 links cooked breakfast sausage, cut into 1-inch pieces
  • 2 tortillas


Melt a small pat of butter in a skillet and add the eggs and the milk. Cook the eggs, folding them over as necessary just until they are no longer runny. Pour in the salsa and sausage and fold the eggs over one more time. Remove the eggs to a tortilla and top with a sprinkle of cheese.