Salsa Scrambled Eggs

5 from 1 vote

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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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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