Southwest Scrambled Eggs is the perfect last-minute meal idea for a delicious protein-packed brunch or dinner. This recipe delivers a cheesy skillet full of flavors, and perfect for all those egg lovers! Eat this meal as it is, or use it as a base for breakfast burritos or quesadillas!
Yield
4 Servings
Preparation time
5 minutes
Cooking time
10 minutes
Total time
15 minutes
Ingredients
8 large eggs
1/4 tsp low fat milk
1 tsp cumin
salt and pepper to taste
1 Tbsp unsalted butter
1 can pinto beans (15 oz)
1 can canned green chiles (4 oz., diced)
4 oz cheddar cheese
1 small tomato (chopped small)
2 green onions (sliced thin)
Instructions
- Rinse and drain the can of beans in a colander and set aside.
- In a large bowl, combine eggs, milk, cumin, and a pinch of salt and pepper. Whisk until combined.
- Heat a large skillet over medium-low heat. Once hot, add the butter and swirl around the pan to coat. Pour the whisked eggs into the skillet and gently scramble them with a spatula as they begin to set.
- When the eggs are about 75% set, add the drained beans and chopped green chiles.
- Gently fold the beans and chiles into the scrambled eggs. Then, top with cheddar cheese.
- Place a lid on the skillet for 5 minutes, or until the eggs are fully set and the cheese on top is melted.
- Top the eggs with the fresh tomato and green onion right before serving.
Notes
Per Serving: Calories 365 kcal, Carbohydrates 16.9 g, Protein 23.8 g, Sat Fat 10.4 g, Sodium 470.8 mg, Added Sugars 0g