Not just Breakfast Fajitas, these fun Scrambled Egg Fajitas are perfect for a quick and healthy Mexican-inspired dinner too!
Scrambled Egg Fajitas
We love egg burritos.
We love diced peppers and onions in our scrambled eggs.
We’ve even put pepper and onion scrambled eggs in a tortilla for a breakfast burrito.
But, one morning (over hard-boiled eggs, of all things) the inspiration struck to spice those peppers and onions fajita-style and turn the whole thing into a quick, protein packed, fajita meal.
Breakfast Fajitas.. Any Time Of Day
One of the best things about going to a Mexican restaurant is ordering that sizzling plate of fajitas. There’s just something about the presentation that makes you smile.
Even if you’re not the one getting the fajitas, as the noisy plate passes and the smells waft over your table, you can’t help but smile thinking about the amazing meal that someone is about to have.
The problem for us with making fajitas at home is that we never remember to thaw the meat. Sure, an all-pepper fajita is still tasty, but typically we just want something a little more.
Enter the eggs!
These herb-spiced eggs bring an element of smoothness to the still slightly crisp sautéed peppers that was exactly what we were looking for.
This dish makes a perfect, quick weeknight diner. But it would be just as delicious (and fun) served for breakfast or brunch!
Not just Breakfast Fajitas, these fun Scrambled Egg Fajitas are perfect for a quick and healthy Mexican-inspired dinner recipe too! | Curious Cuisiniere
Yield: 12 fFajitas
- 1 onion, sliced
- 1 red pepper, cored and sliced
- 1 green pepper, cored and sliced
- 1 small jalapeno, diced (optional)
- 1 tsp chili powder
- 1 tsp paprika
- ½ tsp cumin
- ¼ tsp salt
- 1/8 tsp cayenne pepper
- 6 eggs
- 2 Tbsp milk
- 1 tsp onion powder
- 1 tsp oregano
- ½ tsp parsley
- ½ tsp salt
- 12 (6 inch) corn tortillas
- ¾ c cheddar cheese, shredded or cotija
- Salsa and sour cream (to serve)
- In a medium, non-stick skillet, sauté onion slices with 2 Tbsp water over medium-high heat until they begin to soften slightly, 2-3 min.
- Add peppers, jalapeno, chili powder, paprika, salt, cumin, and cayenne. Mix well. Add a few Tbsp of water if necessary to keep the vegetables from sticking. Heat for 2-3 minutes, until the peppers are heated through, but still crisp.
- Remove veggies from the pan into a covered serving dish.
- In a medium bowl, beat together eggs, milk, onion powder, oregano, parsley, and salt.
- Reduce your heat to medium and add eggs to the now empty skillet used for cooking the peppers. Stir the eggs constantly until they are cooked through and no moisture remains, 1-2 min.
- Remove eggs from the pan into a covered serving dish.
- To serve, top each tortilla with pepper mixture, eggs, and cheese. Add salsa and sour cream if desired.
We’re heavy on the Mexican this week, but that’s ok by us! Take a look at this week’s lineup of Weekday Supper inspiration.
Monday – Grilled Turkey Rachel by Cindy’s Recipes and Writings
Tuesday – Ham & Cheese Biscuit Empanadas by La Cocina de Leslie
Wednesday – Scrambled Egg Fajitas by Curious Cuisiniere
Thursday- Corned Beef and Cabbage Enchiladas by A Kitchen Hoor’s Adventures
Friday – Brown Sugar Glazed Cod Tacos by Family Foodie