Scrambled Eggs & Corn
Scrambled eggs with fresh corn kernels, cilantro, scallions, and melted muenster cheese wrapped in warm tortillas. A quick Mexican-style breakfast for one.
YIELD
1 servingsPREP
10 minCOOK
5 minREADY
15 minFresh corn kernels sauteed with scallions and cilantro make these scrambled eggs something special. The corn gets tender in the pan first, then the eggs go in for a gentle scramble that stays soft and custardy. A hit of grated muenster cheese melts right in at the end, adding stretch and richness without overpowering the sweet corn.
This is a single-serving breakfast that comes together in about 15 minutes, tortillas and all. Use fresh corn when it’s in season for the best flavor. The kernels should be just tender but still pop between your teeth.
Kitchen Tips
- Scramble low and slow with a fork, not a spatula. You want large, soft curds that hold the corn throughout.
- Warm your tortillas in a dry (no oil) pan until they puff slightly. This keeps them pliable without getting greasy.
- Monterey Jack works as a swap for muenster. Both melt beautifully and keep things mild enough to let the corn shine.
Variations
- Spicy version: Add a minced serrano or jalapeno with the scallions for heat.
- Loaded breakfast: Top with a spoonful of salsa verde, sliced avocado, and a squeeze of lime.
- Vegan swap: Replace eggs with crumbled firm tofu seasoned with turmeric and nutritional yeast.
Ingredients
Directions
Melt butter in an 8 inch pan and add scallions, cilantro and corn.
Cook for a minute or so, add a splash of water and continue cooking until the corn is tender.
Season with salt.
Beat the eggs with a pinch of salt and a teaspoon of water, then pour them into the pan with the corn and scramble them gently with a fork.
Add the grated cheese at the end and stir it in with a few strokes of the fork.
While the eggs are cooking, warm the tortillas in a dry pan.
Serve them hot with the eggs and salsa or extra cilantro, as desired.
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