Description
Add a rich, creamy twist to your breakfast with this easy recipe for Mexican creamer in scrambled eggs! With a velvety texture and delicious flavor, this dish is perfect for starting your day or impressing your brunch guests.
Ingredients
| Ingredient | Amount |
|---|---|
| Eggs | 4 large |
| Mexican creamer | 3 tablespoons |
| Butter or oil | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
| Optional: Fresh herbs | 2 tablespoons, chopped (e.g., cilantro, parsley) |
Instructions
- In a medium mixing bowl, crack 4 large eggs. Add a pinch of salt and black pepper, then whisk until combined.
- Heat a non-stick skillet over low to medium heat and add 1 tablespoon of butter or oil. Let it melt.
- Pour the whisked eggs into the skillet. Stir gently with a silicone spatula to prevent sticking.
- After about 30 seconds, when the eggs are slightly set but still runny, fold in 3 tablespoons of Mexican creamer.
- Continue stirring gently until the eggs are creamy and just set.
- Remove from heat while the eggs are slightly undercooked, as they’ll finish cooking with residual heat.
- Serve immediately, garnished with fresh herbs like cilantro or parsley, if desired.
Notes
- For lactose-free options, substitute Mexican creamer with almond or cashew cream.
- Avoid overcooking the eggs to maintain a soft, creamy texture.
- For added flavor, sprinkle with red pepper flakes or serve with warm tortillas.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stove-top
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 10 g
- Cholesterol: 185 mg
Keywords: Mexican creamer in scrambled eggs, creamy scrambled eggs recipe, breakfast with Mexican creamer, Mexican breakfast ideas