Machaca con Huevo

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Make authentic Mexican Machaca con Huevo, eggs scrambled with shredded beef, tomatoes, and chile peppers for a delicious breakfast, lunch, or dinner! This hearty dish is easy to make and packed with flavor.

185 CAL 4g CARBS 13g FAT 13g PROTEIN
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Machaca con Huevo is a hearty Mexican breakfast that consists of dehydrated or shredded beef, eggs, and fresh vegetables.

This post will guide you through using both traditional machaca and homemade machaca, depending on availability in your area.

Serve it in warm corn tortillas for an incredibly satisfying taste and texture.

What is Machaca con Huevo?

Machaca con huevo, originally from northern Mexico, is a popular dish that combines dried, shredded beef (machaca) with eggs (huevos) and vegetables. The dish is known for its savory taste, tender meat, and slightly spicy kick.

It’s typically cooked in a skillet, where the ingredients meld together and absorb each other's flavors. The combination of soft, fluffy eggs, juicy tomatoes, and slightly spicy machaca works perfectly. If you’re looking for a way to jazz up plain ol’ scrambled eggs, this is the answer!

The best way to serve machaca con huevo is in warm flour or corn tortillas.

Top everything off with some fresh cilantro, avocado or guacamole, habanero salsa, and a side of refried beans!

Why You'll Love Machaca Con Huevo

  • Flavorful: Bold spices, fresh veggies, and tender meat make breakfast time exciting!
  • Hearty: This protein-packed dish will keep you full and satisfied for hours.
  • Customizable: You can adjust the spice level, use traditional or homemade machaca, swap the vegetables, or add your favorite toppings.
  • Versatile: Don’t just enjoy machaca con huevo for breakfast! It’s a great option for lunch or even dinner as well. Or turn it into the ultimate Machaca Burrito.

Looking for more Mexican breakfast ideas? Try these Breakfast Quesdillas, Breakfast Burritos, Huevos a la Mexicana, Huevos Rancheros, or these fruit-filled Bionicos.

Ingredients for machaca con huevo including homemade machaca, eggs, onion, cilantro, jalapeno, and Roma tomatoes.

Ingredients and Substitutions

Here is everything you need to make this tasty dish,

  • Olive oil: Adds a rich flavor and helps cook the ingredients evenly. You can substitute olive oil with vegetable or canola oil if you don’t have any on hand.
  • Eggs: Provide a soft, pillowy texture in the base of the dish. Use farm-fresh eggs for the best flavor. For a lighter version, replace whole eggs with just egg whites.
  • Salt and pepper: Enhance the flavors of the dish and add a savory kick.
  • Roma tomatoes: Add a juicy, slightly acidic, and refreshing element. If you don’t have Romas, try cherry or grape tomatoes instead.
  • White onion: Once cooked, white onion adds a mild, sweet flavor and a little crunch. Yellow onion is the next best choice, followed by shallots or red onions.
  • Jalapeños: Give the dish the perfect spicy kick. Swap in bell peppers for the chiles if you are sensitive to heat. Use serrano or habanero peppers for a higher level of spice.
  • Machaca: Provides a tender texture and ultra-savory taste. Use either traditional (dehydrated machaca) or your own homemade machaca, as linked in the recipe.

Machaca with eggs with scrambled eggs, tomatoes, peppers, onions, and cilantro in a bowl with tortillas on the side.

How to Make Machaca with Eggs

Once you have the machaca, this dish is incredibly easy to make. It makes a delicious breakfast, lunch, or dinner.

1. Cook the vegetables

Sauté the vegetables in olive oil until they are soft and tender. Cooking chiles helps mellow out their spice, so if you feel like it’s going to be too hot, just remember this. If you are still worried about the spice, you can always try poblano peppers, chipotles in adobo, or even bell peppers.

2. Prepare the machaca

You can use either store-bought machaca or homemade machaca. Since it can be hard to find in some places, it may be easier to make your own using round beef roast. Just season it, then slow cook it on low for about 8 hours.

Once it’s cooked, shred the beef with forks and it’s ready to be incorporated into this recipe! Just don’t forget to drain as much liquid as possible to prevent a soggy dish.

For store-bought machaca, you can add it directly to the skillet. Whichever choice you opt for, add it to the sautéeing vegetables and cook everything until well combined.

3. Add the eggs

To properly cook the eggs, it’s best to push the machaca and vegetables to the side of the skillet. Let the eggs cook undisturbed until they are lightly set, then scramble them and slowly incorporate the machaca and vegetables back in.

What to Serve with Machaca Con Huevo

You can absolutely enjoy machaca con huevo as a standalone meal, but it becomes extra hearty and delicious with garnishes and sides like these:

Mexican machaca con huevo served in a bowl with cilantro and tortillas on the side.

Storing and Reheating Leftovers

If you have leftover machaca con huevo, here’s what to do:

  • Fridge: Store leftovers in an airtight container for up to 3-4 days in the refrigerator.
  • Freezer: You can freeze machaca in an airtight container or freezer-safe bag for up to 3 months. If everything is already assembled with the eggs, it will last about 1-2 months. However, the texture of the eggs will change slightly when frozen.
  • Reheating: Let the leftovers thaw in the fridge overnight, then reheat your machaca con huevo in a skillet over medium until warmed through.

Recipe Ideas and Variations

There are lots of ways to switch up this recipe and make it your own.

  • Different protein: Use ground beef, ground turkey, or chicken machaca instead of beef machaca for a change in taste and texture. You can also swap in beans like these frijoles charros or pinto beans.
  • Bell peppers: Add diced bell peppers for extra crunch and color.
  • Greens: Incorporate chopped spinach or kale for a nutrient-dense variation.
  • Cheese: Mix in meltable cheese, like manchego or Chihuahua, or garnish your machaca con huevo with crumbly cheese, like queso fresco or cotija.
  • Smoky: Add charred corn or chipotles in adobo for a smoky touch.

Tips for Perfect Machaca con Huevo

Follow these expert tips for the best results.

  • Opt for non-stick: Use a non-stick skillet to prevent the eggs from sticking and burning.
  • Drain the liquid: Drain and squeeze out any excess liquid from the machaca to avoid a soggy breakfast or brunch mixture.
  • Adjust the heat: Modify the spice level according to your preferences by increasing or decreasing the number of jalapeños, using serranos, or trying poblano peppers.
  • Warm the tortillas: Make sure to warm the corn tortillas and store them in a towel or tortilla warmer before serving. This will keep them pliable and tender.
  • Serve it immediately: We recommend serving machaca con huevo right away for the best taste and texture.

Frequently Asked Questions

Here are the most common questions about making machaca and eggs.

Absolutely! You can experiment with traditional dehydrated machaca, homemade beef machaca, or chicken machaca. You can also use ground beef, ground turkey, or chorizo as a substitute. For a vegetarian option, try it with pinto or black beans.

Yes, you can replace the machaca with mushrooms or your favorite vegetables. You can even shred dried jackfruit and rehydrate it to make a vegan version of machaca.

The spice level can be adjusted by increasing or decreasing the number of jalapeños. You can also use a milder pepper, like poblano, or a spicier pepper, like habanero.

Beef Machaca served with scrambled eggs in three corn tortillas with cilantro, onion, and tomatoes.
The Recipe
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Machaca con Huevo

185 CAL 4g CARBS 13g FAT 13g PROTEIN
PREP TIME: 10 Hours
TOTAL TIME: 10 Hours, 10 Min
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  • 1 tbsp olive oil
  • 8 eggs, beaten
  • Salt and pepper
  • 2 Roma tomatoes, seeded and diced
  • 1/2 cup white onion, diced
  • 1 jalapeno, diced (adjust to taste)
  • 1 cup machaca (excess liquid squeezed out)

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Add the olive oil to the skillet. Add the onion and jalapeno. Cook for 4-5 minutes until beginning to soften.


Add the tomatoes. Cook for 2 minutes.


Add the machaca and cook for 1-2 minutes until well mixed.


Push this to the side of the skillet. Add the eggs and let cook for about 2 minutes until lightly set.


Scramble eggs, slowly incorporating the machaca and vegetables until eggs are cooked to your liking. Serve with corn tortillas and fresh cilantro.

Nutritional Facts
Serving Size: 1 cup
Amount Per Serving
Calories 185
Calories from Fat 117
% Daily Value *
Total Fat 13g
Saturated Fat 4g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 372mg
Sodium 144mg
Total Carbohydrate 4g
Dietary Fiber 1g
Sugars 2g
Protein 13g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
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