southwest breakfast scramble
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
49663 kcal
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Course
Breakfast
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Cuisine
American, International, Vegetarian
southwest breakfast scramble
Description
The southwest breakfast scramble features six large eggs cooked slowly in butter to retain moisture and create a tender, creamy base. Black beans introduce earthiness and protein, while the addition of tortilla strips folded into the eggs adds crispness that balances the soft texture. Salsa poured over the mixture contributes acidity and mild spice, melding with melted cheese for richness. Fresh cilantro at the end provides a clean, fresh herbal accent.
The cooking method calls for gentle stirring of the eggs until about three-quarters cooked to prevent overcooking, allowing residual heat to finish them once combined with beans, tortilla strips, salsa, and cheese. This approach yields a moist scramble with layers of texture and flavor. It suits a substantial breakfast or brunch dish, pairing well with coffee or fresh fruit.
The layered ingredients make this scramble filling and flavorful without additional sides. The tortilla strips incorporate a crunch uncommon in scrambled eggs, adding a southwestern touch. Adjust seasoning with salt and pepper to taste, and garnish with cilantro just before serving to maintain its brightness.
Ingredients
- 6 egg $1.35, large
- 2 Tbsp butter $0.15
- 1 oz. can black beans $1.19
- 2-3 cups tortilla strips $0.63
- 1 cup salsa $0.99
- 1 cup cheese $1.20, shredded
- 1 handful cilantro $0.17, fresh
- salt $0.05, to taste
- black pepper $0.05, to taste
Instructions
- Drain the black beans and rinse them briefly with water. Let them drain while you prepare the rest. Crack six eggs into a large bowl and lightly whisk them. Melt 2 tablespoons of butter in a large skillet over medium-low heat.
- Once the butter is melted, pour the eggs into the skillet. Let them cook slowly over medium-low heat. As the bottom layer begins to set, use a spatula to drag the outside edges in towards the center, allowing the uncooked egg to run back into the empty space. Continue to gently move the eggs around in the skillet in this manner until they are about 75% set. The eggs will continue to cook as you add other ingredients, so you do not want to over cook them at this step. Season the eggs with salt and pepper if desired.
- Add the drained beans and 2-3 cups of tortilla strips to the skillet. Gently fold them into the eggs, breaking the tortilla strips into smaller pieces as you go. Spoon one cup of salsa over top of the egg mixture and then sprinkle one cup of shredded cheese over top.
- Place a lid on the skillet and turn the heat up to medium. Allow the skillet to heat for five minutes, or until mostly heated through. While the skillet is heating, pull the cilantro leaves from the stems and give them a rough chop. Remove the lid and gently fold the ingredients in the skillet, so that the cheese gets a little mixed in and melts slightly. Sprinkle the cilantro over top and serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 49663 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 496.63kcal | 25% |
| Carbohydrates | 46.7g | 16% |
| Protein | 25.33g | 51% |
| Fat | 22.73g | 35% |
| Sodium | 1393.45mg | 58% |
| Fiber | 13.8g | 55% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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