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A beloved Tex-Mex breakfast classic that brings together tender cactus paddles and fluffy scrambled eggs. It's a savory, satisfying, and incredibly quick meal, perfect with warm tortillas and fresh salsa.
Prepare Ingredients
Sauté Aromatics
Cook Nopales and Tomatoes
Scramble the Eggs
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A beloved Tex-Mex breakfast classic that brings together tender cactus paddles and fluffy scrambled eggs. It's a savory, satisfying, and incredibly quick meal, perfect with warm tortillas and fresh salsa.
This tex_mex recipe takes 22 minutes to prepare and yields 4 servings. At 467.48 calories per serving with 21.2g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch.
Garnish and Serve
For a heartier meal, add 1/2 cup of cooked chorizo, bacon, or diced ham along with the onions.
Stir in 1/2 cup of shredded Monterey Jack or Oaxaca cheese at the end until just melted for a gooey, delicious version.
Feel free to add other vegetables like diced bell peppers or mushrooms along with the onions.
Use a minced chipotle pepper in adobo sauce instead of the serrano for a smoky, deeper heat.
Nopales are an excellent source of dietary fiber, which aids in digestion, helps regulate blood sugar levels, and promotes a feeling of fullness, supporting weight management.
With eight large eggs in the recipe, this dish provides a significant amount of high-quality protein, essential for muscle repair, immune function, and overall energy.
This meal is a good source of Vitamin A, Vitamin C, and calcium from the nopales, as well as lycopene from the tomatoes, which acts as a powerful antioxidant.
Yes, it's a very healthy dish. Nopales (cactus) are low in calories and high in fiber, vitamins, and antioxidants. Eggs provide high-quality protein. It's a balanced and nutritious meal, especially for breakfast.
A typical serving of Nopales con Huevo (about 1.5 cups, without tortillas) contains approximately 250-300 calories, making it a great low-calorie, high-protein option.
Absolutely! If using fresh nopales, carefully remove the spines, trim the edges, dice them, and boil in salted water for about 10-15 minutes until tender. Drain them well before adding them to the skillet in Step 3.
The slime, known as 'baba' in Spanish, is a mucilaginous substance naturally present in cactus. Rinsing jarred nopales or boiling fresh ones helps to significantly reduce it.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a non-stick skillet over low heat or in the microwave in 30-second intervals until warmed through. Note that the texture of the eggs may change slightly upon reheating.