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So per usual, I cooked with random, brazen abandon and ended up with a tasty take on a classic. This breakfast, soon to be fave, was inspired by my previous Mexican Streetcorn recipe and leftover blue apron goodies. I so wish I had a breakfast margarita to go with these… though I’m sure its frowned up to drink at 9am. Regardless, enjoy this refreshing breakfast revamp.

Mexican Street-corn Scrambled eggs

Ingredients (2 servings):
4 eggs
2 tbsp grated Cotija cheese
1 tablespoon mayo
1/2 cup of corn
 1 small bunch of cilantro (to taste)
1/ 2 cup diced tomato
1/4 cup red and yellow peppers
1/4 cup of diced red onion
1 tbsp garlic
2 tbsp butter
juice of 1 lime

Saute the peppers, onion, half the cilantro, tomato, corn, garlic, in butter. While the veggies are browning, whisk half the Cotija cheese, mayo, half of the squeezed lime, and eggs in a small bowl. Add the egg mixture to the pan and continue to flip to the desired egg consistency; I like my eggs kind of soft. Sprinkle with the remaining lime juice, Cotija cheese, and cilantro and serve.