RecipeAI
DashboardDiscoverMeal PlanGroceriesCreateImportRecipe Box
BlogSign InGet Started
Dashboard
Plan
Nutrition
Create
Groceries
Saved
Profile
RecipeAI LogoRecipeAI

AI-powered recipes, meal plans, and nutrition tracking — personalized to your tastes and goals.

Explore

  • Discover Recipes
  • Categories
  • World Cuisines
  • Diets
  • Quick Meals
  • Meal Plans by Diet
  • Kitchen Conversions
  • Calories in Foods

Features

  • AI Recipe Generator
  • Meal Planning
  • Nutrition Tracker
  • Macro Calculator
  • Nutrition Guides
  • Food Diary
  • Recipe Import
  • Pricing

Resources

  • Blog
  • About Us
  • Feedback

© 2026 RecipeAI. All rights reserved.

Cook smarter, eat better.

More recipes like this

  • Mexican Scrambled Eggs with Avocado & Corn Tortillas
  • Mexican Scrambled Eggs with Black Beans & Corn Tortillas
  • Mexican Paleo Scrambled Eggs with Avocado & Fresh Salsa
  • Creamy Avocado Toast with Soft-Scrambled Eggs and Lemon-Chili Oil
  • Scrambled Eggs with Spinach, Tomato & Avocado on Gluten-Free Toast
  • Scrambled Eggs with Spinach and Whole-grain Toast with Avocado
  • Browse all recipes →
Mexican Scrambled Eggs with Corn Tortillas & Avocado

Mexican Scrambled Eggs with Corn Tortillas & Avocado

By Chef

Total: 15 minutes
BreakfastMexican

Ingredients

  • 2 pieces large eggs
  • 2 small pieces corn tortillas
  • 0.25 whole, sliced avocado
  • 2 tbsp fresh salsa
  • 1 tsp olive oil
  • as needed leaves, for garnish cilantro
  • 1 piece lime wedge
  • to taste pinch salt
  • to taste pinch pepper

Instructions

1

Preheat a non-stick skillet over medium heat. Add 1 tsp of olive oil to the skillet.

2

Place the corn tortillas in the skillet and warm them for about 1-2 minutes on each side until they are slightly toasted. Remove them from the skillet and set aside.

3

In a bowl, crack the 2 large eggs, and season with a pinch of salt and pepper. Beat the eggs well until the whites and yolks are fully combined.

4

Pour the beaten eggs into the same skillet used for the tortillas. Scramble the eggs gently, stirring occasionally, for about 2-3 minutes, or until they are just set but still soft.

5

Once the eggs are cooked, remove the skillet from the heat. Warm the tortillas again briefly if they have cooled.

6

Assemble the dish by placing the scrambled eggs on the warm tortillas. Top each with slices of avocado and 1 tbsp of fresh salsa.

7

Garnish with fresh cilantro leaves and a squeeze of lime juice from the wedge. Serve immediately.

Rate this Recipe

How did this recipe turn out? Let others know!

to rate this recipe

Mexican Scrambled Eggs with Corn Tortillas & Avocado

By Chef

BreakfastMexican
Mexican Scrambled Eggs with Corn Tortillas & Avocado - large eggs, corn tortillas recipe

This Breakfast Mexican recipe is ready in 15 minutes and features large eggs, corn tortillas, avocado and other delicious ingredients. Contains 370 calories total.

15 minutes

Ingredients

  • 2 pieces large eggs
  • 2 small pieces corn tortillas
  • 0.25 whole, sliced avocado
  • 2 tbsp fresh salsa
  • 1 tsp olive oil
  • as needed leaves, for garnish cilantro
  • 1 piece lime wedge
  • to taste pinch salt
  • to taste pinch pepper

Instructions

1

Preheat a non-stick skillet over medium heat. Add 1 tsp of olive oil to the skillet.

2

Place the corn tortillas in the skillet and warm them for about 1-2 minutes on each side until they are slightly toasted. Remove them from the skillet and set aside.

3

In a bowl, crack the 2 large eggs, and season with a pinch of salt and pepper. Beat the eggs well until the whites and yolks are fully combined.

4

Pour the beaten eggs into the same skillet used for the tortillas. Scramble the eggs gently, stirring occasionally, for about 2-3 minutes, or until they are just set but still soft.

5

Once the eggs are cooked, remove the skillet from the heat. Warm the tortillas again briefly if they have cooled.

6

Assemble the dish by placing the scrambled eggs on the warm tortillas. Top each with slices of avocado and 1 tbsp of fresh salsa.

7

Garnish with fresh cilantro leaves and a squeeze of lime juice from the wedge. Serve immediately.

Nutritional Information

Calories per Serving: 370

Rate this Recipe

Your Rating:

Explore More

🌍 Mexican Recipes🥘 More with large eggs🥘 More with corn tortillas🥘 More with avocado

Similar Recipes