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    Home > Breakfast > Eggs Rio Grande, Mexican Breakfast Eggs

    Eggs Rio Grande, Mexican Breakfast Eggs

    Published: Jun 6, 2018 · Modified: Dec 18, 2019 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    easy mexican scrambled egg breakfast

    Adding rosemary, cider vinegar and Hatch Chile peppers bring a whole lot of pizzaz to scrambled eggs. This is one of our favorite and unique Mexican breakfast recipes. With a line up of ingredients that will wow the palate. Save this one for your next hungry breakfast crowd.

    Mexican breakfast scrambled eggs with black beans.

    What are Eggs Rio Grande?

    This quick breakfast dish is made ala Southwestern with red cherry tomatoes, sweet onions, Hatch chile peppers, celery and seasoned with vinegar, sugar and rosemary. Yes, vinegar and sugar.

    If you would have said to me, “add sugar and vinegar to your scrambled eggs next time you make them” I would have looked at you like you had two heads.

    This recipe from the Albuquerque Junior League, Simply Simpatico Cookbook, asks us to do just that, and what a delicious surprise it is. It has most certainly become on of our favorite Mexican egg dishes. For your convenience, I’ve included an Amazon Affiliate Link for the cookbook if you’re interested in ordering.

    It’s so good, that I’ve not only also served this for breakfast but have made it again for a quick, easy dinner. Served over warm flour tortillas and a side of black beans, it’s a great way to celebrate the flavors we love so much for an easy Mexican breakfast.

    We don’t have garden fresh tomatoes yet, but cherry tomatoes, simply halved, then quartered worked beautifully in this dish. And with beautiful sweet Vidalia Onions in our markets now, you must try this recipe before those onions are gone.

    This is very well balanced dish in flavor and in creamy texture. The onions and the peppers always make a great pair, and bringing in the celery, vinegar and sugar makes this an exciting experience.

    What we love about this recipe is that the chopped vegetables aren’t cooked with the eggs, but added at the end. Just long enough for them to warm and blend flavor into the eggs.

    Which brings a bit of a nice crunch to the dish. And why it’s important to practice your chopping skills and dice those onions and celery into small or medium dice, 1/4 – 1/2 inch square.

    How to Make Scrambled Eggs:

    I’m of the opinion that scrambled eggs are very often over cooked resulting in a dry and rubbery texture. It’s the most common mistake in cooking the eggs. S

    crambled eggs should be light, silky and with delicate curds. Every morning at Culinary School we made breakfast for 25. 

    One of our preferred ways to cook scrambled eggs was to simply season with Fines Herbs, (a classic French herb seasoning mix of fresh parsley, chives, chervil, and tarragon). So yes, we got plenty of practice at scrambling eggs. Here are some things I learned to help achieve the perfect scrambles eggs.

    • Use a non-stick pan
    • Two eggs per person.
    • Thoroughly blend your eggs with a whisk. Blend, don’t beat, until a uniform mixture is evident. You don’t want them frothy.
    • Gentle heat. Cook the eggs over medium-low heat and pay attention all the time to keep from cooking the eggs too quickly or too much.
    • Add butter to the warmed skillet. Let the butter come to a slight bubble and when the bubbles are gone, add the eggs.
    • With a rubber spatula stir often and gently at first so the cool eggs adjust to the pan. When the first curds appear, stir intermittently, and lift and fold the curds onto the fluid egg.
    • Continue to fold and stir until you see steam rising and the whole mixture is beginning to set. Remove from heat while they still look “wet”.

    Recipe for Eggs Rio Grande, Mexican Breakfast Eggs:

    Mexican breakfast Scrambled eggs with tomatoes, celery, onion, sugar and vinegar served on a flour tortilla

    I hope you give this scrambled egg recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

    Your feedback is valuable to me for developing future recipes. And if you have a favorite Mexican breakfast recipe, let me know, I’d love to give it a try.

    More Mexican Egg Dishes

    • Hash Browns Guacamole and Poached Eggs
    • Hatch Chile and Bacon Quiche
    • Chicken Chile Hash
    • Hatchamole Scrambled Egg Breakfast Sandwich
    • Chorizo Breakfast Tacos with Potatoes
    • Baked Ranch Style Eggs
    • Green Chili and Eggs with Refried Beans
    • Mexican Baked Eggs in Tomato Sauce

    And if you’re loving the idea of scrambled eggs with that South of the Border flair, you won’t want to miss this easy recipe for Mexican Scrambled Eggs.

    If you’re chile pepper crazed like us, don’t miss my post on Hatch Green Chile Recipes.

    Eggs Rio Grande - Mexican scrambled eggs served on a flour tortilla

    Eggs Rio Grande

    This is a recipe for Eggs Rio Grande, a Mexican breakfast idea with a line-up of ingredients that will wow the palate. An easy Southwestern scrambled egg recipe to feed your next hungry breakfast or brunch crowd.
    5 from 4 votes
    Print Pin Rate
    Course: Breakfast Recipes
    Cuisine: Southwestern Mexican
    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Total Time: 27 minutes
    Servings: 3
    Calories: 401kcal
    Author: Lea Ann Brown

    Ingredients

    • 3/4 cup tomato rough chopped
    • 2 Tablespoons celery chopped
    • 2 Tablespoons sweet onion chopped
    • 2 small Roasted Hatch Chile seeds and veins removed, chopped
    • 1/2 teaspoon sugar
    • 1 teaspoon cider vinegar
    • 1/4 teaspoon rosemary
    • 6 large eggs
    • 1 Tablespoon Whole Milk
    • 1/2 teaspoon salt
    • 1/8 teaspoon ground black pepper
    • 1 Tablespoon Butter
    • 1/2 teaspoon New Mexico Chile Powder or ancho chile powder
    • 6 small flour tortillas warmed
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    Instructions

    • Mix tomato, celery, onion, green chiles, sugar, vinegar and rosemary and let blend while preparing the eggs. 
    • In a bowl the eggs, milk and salt and pepper. Blend gently with a whisk.
    • Heat a skillet over medium-low heat. Add the butter until it bubbles. When the bubbles start to subside, Add the eggs. Using a spatula, gently move the eggs around the pan until they are still shiny and moist looking. Don’t let them over cook or they’ll dry out. Add the tomato mixture just before the eggs are set. Stir to let the mixture combine and the vegetables to warm. Remove from heat. 
    • Meanwhile, warm the flour tortillas in the microwave or a 300 degree oven. 
    • Pile the hot eggs on the warmed tortillas. Finish by sprinkling some New Mexico Red Chile Powder over the eggs and tortillas. Serve with a chile salsa if desired.

    Nutrition

    Calories: 401kcal | Carbohydrates: 37g | Protein: 20g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 432mg | Sodium: 1108mg | Potassium: 350mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1162IU | Vitamin C: 9mg | Calcium: 136mg | Iron: 4mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Mexican Breakfast Eggs … It’s what’s for a Breakfast

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    Reader Interactions

    Comments

    1. Michaela says

      June 16, 2018 at 11:30 pm

      5 stars
      What a fantastic breakfast! I sure hope this magically appears for me tomorrow morning!!

      Reply
    2. theresa says

      June 16, 2018 at 8:49 am

      I need to give this a try

      Reply
    3. Christine says

      June 15, 2018 at 11:16 am

      Hearty breakfast. I could eat this for lunch.

      Reply
    4. ally says

      June 14, 2018 at 6:11 am

      5 stars
      What a great post! Love those tips for fluffy creamy scrambles. I’m like you, no rubbery ones for me or way overdone. And, I’m gonna try that littl’ bit of vinegar and sugar! Great post! I learned a lot! xo

      Reply
    5. Robin Daumit says

      June 13, 2018 at 6:47 pm

      5 stars
      What a hearty brunch! Love the celery, rosemary, and chile powder!

      Reply
    6. Rocky Mountain Woman says

      June 11, 2018 at 11:07 am

      5 stars
      I love this idea. Mexican flavors for breakfast is the only way to go in my opinion.

      Can’t wait to try them.

      Reply
    7. Jean | DelightfulRepast.com says

      June 07, 2018 at 11:00 am

      Lea Ann, that looks delicious! Wish I’d had that for breakfast this morning instead of a spoonful of peanut butter!

      Reply
    8. Larry says

      June 07, 2018 at 6:27 am

      Looks delicious LA and your egg cooking instructions are just the way my grandma taught me to cook them oh so many years ago but I would have a tough time adding the sugar as I rarely add it to anything.

      Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

    More about me →

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