Scrambled eggs and avocado with salsa is a delicious, protein-packed breakfast that’s quick to make and full of flavor. This dish combines creamy eggs, buttery avocado, and tangy salsa for the perfect balance of textures and tastes.
Eggs are an easy and simple meal to make for breakfast. These scrambled eggs and avocado with salsa can be made in just minutes! We’ve included tips for making the perfect breakfast scrambled eggs, and hard boiled eggs too!
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Ingredients
The ingredient list only requires 5 ingredients. You will need:
- Eggs
- Avocado
- Salsa
- Tumeric powder (optional)
- Salt and pepper
Instructions
Let’s get started making your breakfast meal!
- Step 1: Preheat and grease your pan. Crack the eggs into a bowl. Add spices.
- Step 2: Pour the eggs into the pan and cook until done.
- Step 3: While the eggs are cooking, slice the avocado, removing the pit.
- Step 4: Place eggs on a plate, sprinkle with additional salt and pepper than top with sliced avocado and salsa.
Substitutions
The great thing about this recipe is that it is naturally dairy free and gluten free.
Variations
Here are some simple variations you can make:
- Cheesy Scrambled Eggs – Add shredded cheese (cheddar, feta, or cotija) to the eggs while cooking.
- Spicy Kick – Stir in chopped jalapenos or a dash of hot sauce.
- Mexican-Style Wrap – Wrap the eggs, avocado, and salsa in a warm tortilla for a breakfast burrito.
- Protein Boost – Add cooked black beans or crumbled bacon for extra protein.
Equipment
You will want a non stick cooking pan for cooking.
Storage
Scrambled eggs taste best fresh, but you can store them in an airtight container in the fridge for up to 2 days. Reheat on low heat before adding avocado and salsa.
Top Tip
For making folded scrambled eggs (pictured), you will want to cook the eggs on low heat without stirring until the eggs are heated through. Remove and fold the scrambled eggs onto your plate when serving.
FAQ
It depends on your taste! Fresh pico de gallo is great for a light, fresh flavor, while fire-roasted salsa adds a smoky touch.
If prepping in advance, squeeze a little lime or lemon juice over the avocado to slow oxidation.
Serve it with whole-grain toast, black beans, or a side of roasted sweet potatoes for a more satisfying meal.
Related
Looking for other recipes like this? Try these:
Scrambled Eggs and Avocado with Salsa
Enjoy a delicious and healthy breakfast with scrambled eggs, creamy avocado, and vibrant salsa. This easy recipe is perfect for any morning! Makes one serving of scrambled eggs and avocado.
Ingredients
- 2 large eggs
- ½ avocado sliced or mashed
- ¼ cup salsa mild, medium, or spicy
- Pinch of tumeric powder optional
- Salt and pepper to taste
Instructions
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Warm a non-stick skillet over medium-low heat. Add cooking spray, butter or oil and let it melt, coating the pan evenly.
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Crack the eggs into a bowl. Pour the eggs into the skillet, then whisk to scramble.
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For scrambled eggs:
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Let the eggs sit for a few seconds, then gently stir with a spatula, pulling the eggs from the edges toward the center. Cook until they are soft and slightly glossy. Remove from heat before they fully set, as they will continue to cook. For fluffier eggs, add 1 tablespoon milk or non dairy milk while cooking.
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For folded scrambled eggs:
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Pour the eggs into the pan and then allow to sit until cooked through. Remove from the stove and fold on the plate prior to topping with avocado and salsa.
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Once the eggs are cooked, season the eggs with salt and pepper, then plate them. Top with sliced or mashed avocado and spoon the salsa over the top.
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Enjoy as-is, or pair with toast, a tortilla, or a side of black beans for a heartier meal.
Nutrition
Calories: 305kcalCarbohydrates: 14gProtein: 14gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.03gCholesterol: 327mgSodium: 558mgPotassium: 777mgFiber: 8gSugar: 3gVitamin A: 934IUVitamin C: 11mgCalcium: 80mgIron: 2mg
Pairing
These are my favorite dishes to serve with your scrambled eggs and avocado:
