Mexican Scrambled Eggs

Total Time
5 mins
5 mins

Brunch anyone? From Bon Appetit.

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  1. Stir together salsa, beans, and 3 tablespoons cilantro in medium bowl.
  2. Season salsa mixture with salt.
  3. Set aside.
  4. Melt butter in heavy medium skillet over medium-low heat.
  5. Whisk eggs, remaining 2 tablespoons cilantro, and 1 tablespoon water in large bowl.
  6. Season with salt and pepper.
  7. Pour egg mixture into skillet.
  8. Add cream cheese pieces.
  9. Cook until eggs are creamy and softly set, stirring constantly, about 5 minutes.
  10. Spoon eggs into warmed taco shells.
  11. Top with salsa mixture and serve.
  12. Makes 2 servings; can be doubled.
Most Helpful

5 5

We had this for lunch today with a fresh fruit salad....we'll do that again, for this is good! I don't like the flavor of cilantro, so substituted fresh curly parsley and a dash of cumin.

5 5

Wonderful! Easy, delicious, and a nice change of pace. Filling too. I reduced to 3 eggs for the two of us and reduced the cream cheese (used reduced fat) accordingly. I kept the rest of the measurements the same. I used leftover homemade salsa. Much enjoyed, thanks for sharing!

5 5

These are great. Like others I used corn tortillas. The egg/cream cheese mixture yielded a lot, so I ended up doubling all the other ingredients (except the butter, which I halved) for the "tacos". I had guacamole in the frig, so added that to them too. I also heated the beans. The flavors are all really yummy, though the cream cheese does get lost a little with everything else.