Salsa Scrambled Eggs- Busy Morning Breakfast

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These salsa scrambled eggs add a tasty twist to your mornings. With minimal effort but mega flavor (thanks to the salsa), they're a delicious and protein-packed option to add to your breakfast.

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Breakfast at a Glance
Nessy's Note
Ingredient Notes and Substitutions
My Notes for the Best Salsa Scrambled Eggs
More Scrambled Eggs Recipes...

Breakfast at a Glance

Prep Time: 10 minutes (Total time)
Planning Ahead: Just make sure you have a jar of salsa in the fridge 😉
Morning Effort: Cooked in the morning- about 5-10 minutes.
Protein: 20 grams
Fiber: 2 grams (but you can add more with some sides)

Nessy's Note

Salsa scrambled eggs are one of my favorite ways to switch up my morning eggs while keeping things quick and simple.

I love serving these eggs with black beans, avocado and a warm tortilla or slice of sourdough for a simple, balanced breakfast, but they’re also perfect for meal-prepped breakfast burrito bowls or with a variety of other sides.

However you enjoy them, this easy recipe is a great way to add variety to your busy weekday mornings!

Ingredient Notes and Substitutions

The amounts needed can be found in the recipe card, but here’s a quick summary of the key ingredients and substitution options:

Eggs- Just like in my simple weekday scrambled eggs, I like using three large eggs for this recipe as it makes for a filling, protein-packed breakfast.
- Substitution: To increase the protein, you can use two whole eggs plus a quarter (¼) cup egg whites. I don't personally like using all egg whites as the yolks add richness and flavor (plus nutrients).
Butter- Prevents the eggs from sticking plus adds flavor and helps to create soft, creamy curds.
- Substitution: Swap extra virgin olive oil (a good quality olive oil adds great flavor) or avocado oil for a dairy-free option.
Salsa- This brings the flavor! Your favorite salsa will work- mild, medium or spicy, chunky or smooth. If you'd like to use a homemade salsa, this 5 minute blender salsa is my go-to.
- Substitution: I've written and tested this recipe using a red salsa but you could experiment with salsa verde or an enchilada sauce for other ways to add flavor to the eggs.
Sea Salt + Black Pepper- Depending on how much flavor the salsa that you use has, you may want to add a bit of simple seasoning as well.
- Substitution: Table or kosher salt can also be used- adjust to your tastes. If your salsa adds enough flavor, this can be left out.

My Notes for the Best Salsa Scrambled Eggs

Level it up. For extra flavor, try adding ¼ teaspoon each of cumin and chili powder to the eggs. A little cheese (about 1 ounce of cheddar or goat cheese) melted in during the last minute of cooking takes them to the next level.
Meal Prep. These eggs are best made fresh, but you can make them ahead, store in the refrigerator and reheat, if needed.
More Questions? I wanted to keep this post short and sweet for your busy morning, but if you have any questions, check out my complete scrambled eggs guide where I cover everything you might be wondering!

What could I serve with these eggs for a complete breakfast?

To make these salsa scrambled eggs a complete meal, I like to pair them with ½ cup of seasoned black beans, ¼ of an avocado and a warm corn tortilla or slice of sourdough.
This combo adds fiber, healthy fats and carbs to help keep me full and satisfied. Depending on your needs, you can mix and match different sides- check out my full post on what to serve with scrambled eggs for more ideas!

Eggs, toast, beans and avocado on a plate.

More Scrambled Eggs Recipes...

If you give this recipe a try, be sure to let me know what you thought in the comments below!

Salsa Scrambled Eggs

These salsa scrambled eggs add a tasty twist to your mornings. With minimal effort but mega flavor (thanks to the salsa), they're a delicious and protein-packed option to add to your breakfast.

Print Pin Recipe

Cook Time 10

Total Time 10

Servings 1

Ingredients

1 tablespoon butter
3 large eggs
⅓ cup salsa (plus additional for serving)*
⅛ teaspoon fine sea salt

US Customary - Metric

Instructions

Place a small to medium saucepan over medium-low heat and add the butter. Let it fully melt, tilting the pan to coat the bottom.
*Since this is written as a single serving, I typically just use a smaller pan. If you are increasing the servings, you may want to use a larger saucepan.
1 tablespoon butter
Crack all three eggs straight into the saucepan (no need for an extra bowl unless you're worried about shells). Use a spatula to gently stir and fold the eggs, breaking the yolks, then add the salsa.
3 large eggs, ⅓ cup salsa
Keep the heat medium-low and continue stirring often to prevent sticking and ensure soft, fluffy eggs.
I know you may want to crank up the heat on your busy morning, but cooking the eggs too high can lead to that burnt-egg taste. The eggs should cook gently so that they remain soft and creamy and it will only add an extra minute, tops!
Once the eggs are just set but still soft (and to your liking), remove from heat and season with salt and additional salsa as desired.
⅛ teaspoon fine sea salt
Enjoy! If you need some sides, see my ideas for what to pair with your eggs for a balanced breakfast to fuel your busy day.

Notes

*Salsa: You can use your favorite salsa- chunky or smooth, mild or spicy. If you salsa is thin, reduce to a ¼ cup so that your eggs aren't too watery.

Scrambled eggs are best fresh and can be pretty quick to make in the morning. But if you’re meal-prepping for busy mornings, they can be made ahead.

Make-Ahead & Refrigerate: Cook your eggs, then transfer them to an airtight container (I recommend using a glass container). Store in the fridge for up to 4 days. When reheating, use medium low heat on the stovetop with a little butter or oil or microwave in short intervals, stirring occasionally to prevent overcooking.

Freezing: Scrambled eggs can be frozen but their texture will be a bit more watery from the salsa once reheated (not great for eating all on their own, but fine if you are mixing them into a breakfast bowl or wrap). If freezing, portion into freezer-safe containers and then allow to cool completely in the refrigerator. Once cooled, move to the freezer and use within 1 month for best texture.

Reheating from Frozen: For best results, thaw overnight in the fridge before reheating (as they tend to release some water with thawing and can be quite watery if reheated straight from frozen). You can reheat by microwaving in short bursts. Or on the stovetop, warm them over medium low heat with a bit of butter until heated through.

Nutrition

Nutrition Note: Nutritional information is estimated using an online calculator and accuracy is not guaranteed. Remember food is more than numbers and this info is intended as a support.

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