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Mexican Scrambled Eggs

10 Minute Mexican Scrambled Eggs. Packed with protein. So quick and easy to make - perfect for a weekend brunch.

Serves: 2 Time: 10 minutes



  • 120g Cherry Tomatoes

  • 1 Avocado, sliced

  • 1 Lime, juiced

  • 4 Eggs, beaten

  • 40g Spinach

Other Ingredients

  • 1 Tablespoon Mexican Spice Mix (or use Smoked Paprika or Chilli)

  • 1 Tablespoon Olive Oil

  • 240g Kidney Beans, drained and rinsed

  • 2 Tablespoon Tomato Puree

  • Fresh Coriander, chopped (optional)

  • 1/2 Teaspoon Red Chilli Flakes (optional)

  • 2 Spring Onions, chopped finely (optional)


  1. Add the tomatoes and half of the coriander to a medium-sized bowl. Squeeze over half the lime, season, mix well and set aside.

  2. Heat a large non-stick pan along with 1 tablespoon of olive oil over high heat. Add the eggs and cook until scrambled to your liking. Just before complete, add the chilli flakes.

  3. Next, heat a saucepan with 1⁄2 tablespoon of oil over medium heat, Saute the spring onions for 2 mins, add the kidney beans, Mexican spice mix and the tomato puree. Season and add 150ml boiling water, cook for a further 5 mins.

  4. Then add the spinach and remaining coriander to the pan and cook for a minute or two until wilted.

  5. Serve the Mexican bean mix along with the scrambled eggs and sliced avocado on the side!


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Rosie ❤️


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