Add This Canned Pantry Staple To Scrambled Eggs For A Kick Of Flavor

Scrambled eggs are not only highly nutritious, they also act as a great base for flavor. A little garlic can add some aromatics, fresh herbs provide brightness, and hot sauce can bring a hint of heat that changes up any breakfast routine. If you're getting bored of those usual suspects though, there is a different addition worth trying out: Rotel tomatoes.

A pantry staple typically reserved for chili and salsa, Rotel is a canned tomato brand that incorporates diced chilis into its products for spice. The combination can give any dish some Tex-Mex flair, including scrambled eggs. In fact, eggs are the perfect pairing, as the tomatoes add a bright flavor and mild acidity that balances out the fat in the eggs, while the chili provides a gentle heat that gives the dish complexity and a zesty finish. The chunky, diced tomatoes also add texture to soft and fluffy scrambled eggs, creating a more satisfying bite that was practically built for a crunchy piece of fresh-baked sourdough. Though you could also serve the Rotel scramble with a soft flour tortilla, if you want to stay on theme. 

All you really need to do is drain the tomatoes and add them to the bowl after the eggs and milk have been whisked together. You probably won't need the full can unless you're cooking for a few people. If you're only using one or two eggs, stick to just a few tablespoons. Make sure to stir them in gently, and then cook your scramble as you normally would.

Don't forget to add salt and pepper, as well as any other seasonings you'd like to try. Cumin is a classic, as is garlic powder, paprika, chipotle, or cayenne. Just be careful with too much extra spice if you prefer a milder level of heat. If you're after something on the other end of the spectrum, Rotel tomatoes are also available in Hot and Xtra Hot varieties. You can always add extra jalapenos, too. 

Some chorizo or bacon can make your Rotel scramble a full meal and amp up the flavor even further. Top with cilantro and green onions, if you have them on hand. You can also add some cheese. Any variety works, but a Mexican cheese will pair better. If you want something a little different, try to find some queso fresco, cotija, or Oaxaca. You could even melt the cheese right into the eggs toward the end of cooking. Some people also like to add in the tomatoes once the eggs have started to set for a cleaner presentation, but it's really up to preference. 

A trick that's worth trying is reserving the liquid from the tomatoes and using it in place of milk when preparing the eggs. Though dairy will probably lead to a creamier texture, it's a great option to keep in mind if you want to lighten up the recipe or realize too late that your fridge is empty. Be sure to save any leftover Rotel tomatoes — they can take cheese dip to the next level, too.