Looking for a way to add a little more flavor and excitement to your breakfasts? How about some eggs with salsa? This recipe is proof that sometimes simple is best!
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Eggs with Salsa
Sometimes the best flavors are simple. You take your basic scrambled eggs. Toss in some cheese, salsa, and cilantro. Simple ingredients that take eggs from ordinary to amazing!!
I LOVE these salsa eggs. They're super duper FAST: they take me no more than 15 minutes to whip up on any given morning.
The recipe is also fairly flexible. You can use you favorite store-bought or homemade salsa. You can substitute dairy-free cheese alternatives for the Mexican cheese.
What you need to make this recipe
For this breakfast recipe, you just need a few basic cooking tools:
- Medium skillet - I use my 10" Finex Cast-Iron Cookware skillet. But you can use any cast-iron or stainless steel skillet.
- Mixing bowl - You'll need a small to medium-size bowl to whisk the eggs.
- Whisk - you can use a fork to beat the eggs, but using a whisk will result in fluffier eggs! This is my favorite balloon whisk that I use every day.
- Heatproof spatula - Use a large wooden spoon or silicone spatula (my personal preference) to cook the eggs in the skillet.
Salsa Eggs Recipe FAQs
The act of whisking the eggs helps incorporate more air, and this makes them light and fluffy.
You can easily make this a dairy-free breakfast by substituting your favorite dairy-free alternatives to the cheese. This is my favorite shredded dairy-free cheese alternative, and it melts beautifully like regular cheese.
Adding milk actually dilutes the flavor and the content of the scrambled eggs. This can make them more rubbery and tough.
More breakfast recipes
- Mocha Chocolate Chip Scones
- Huevos Rancheros Breakfast Sandwich
- Bacon Jam
- Sausage Frittata with Spring Vegetables
- 4 large eggs
- 2 tablespoons unsalted butter
- ½ cup shredded Mexican cheese
- 1 cup your favorite salsa
- 1 tablespoon chopped cilantro (optional), for serving
- sour cream (optional), for serving
- In a medium bowl, vigorously whisk the eggs until the whites and yolks are fully incorporated. Set aside.
- In a medium or large skillet over medium heat, melt the butter. Once the butter is melted, add the egg mixture and scramble, using a silicone or wooden spatula to push the just-cooked parts in so more of the liquid eggs can cook. After about 1 to 2 minutes, once the eggs have cooked about ¾ of the way, sprinkle on the cheese. Gently fold the eggs over to help melt the cheese. Then immediately add the salsa, and stir into the eggs.
- As soon as the eggs are just fully cooked (don't overcook them or they will become rubbery), turn off the heat and transfer the salsa eggs onto a plate. Garnish with chopped cilantro and serve with a side of sour cream, if desired.
- The best dishes start with the best ingredients. When possible, buy the best pasture-raised eggs you can afford. Farm-fresh eggs and eggs that come from pasture-raised chickens tend to have those vibrant yellow (sometimes yellow-orange) yolks, and they simply lay healthier, tastier eggs.
- Keep the heat around medium for fluffy, evenly cooked eggs.
- You can double this recipe. However, if you double the recipe, be sure to use a larger skillet.