Mexi Egg Scramble Skillet
Brighten up your breakfast routine with the Mexi Egg Scramble Skillet, a vibrant and hearty dish packed with bold Tex-Mex flavors. This one-pan recipe features fluffy scrambled eggs infused with smoky cumin and zesty chili powder, mingling deliciously with sautéed onions, sweet red bell peppers, fiery jalapeños, and juicy tomatoes. A generous sprinkle of melted cheddar cheese adds creamy richness, while fresh cilantro and sliced avocado provide the perfect finishing touch. Ready in just 25 minutes, this quick and easy skillet is ideal for busy mornings or a comforting brunch. Serve it with a drizzle of hot sauce to kick up the spice and enjoy a protein-packed meal that’s both satisfying and nutritious! Classic breakfast flavor meets a Mexican-inspired twist—perfect for serving up a wholesome, crowd-pleasing dish.
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Recipe Information
Ingredients
- 6 large eggs
- 2 tablespoons milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 1 small, diced onion
- 1 small, diced red bell pepper
- 1 small, finely chopped jalapeño
- 2 cloves, minced garlic
- 2 medium, diced tomatoes
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 1 cup shredded cheddar cheese
- 2 tablespoons, chopped fresh cilantro
- 1 sliced, for garnish avocado
- (optional, for serving) hot sauce
Instructions
Crack the eggs into a medium bowl, add the milk, salt, and black pepper, and whisk until well combined. Set aside.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the diced onion and sauté for 2-3 minutes until it begins to soften.
Stir in the red bell pepper and jalapeño, cooking for another 2 minutes.
Add the minced garlic and diced tomatoes, and cook for an additional 2 minutes until the vegetables are tender.
Sprinkle the cumin and chili powder over the vegetable mixture, stirring to combine and evenly distribute the spices.
Reduce the heat to medium-low, and pour the whisked egg mixture into the skillet.
Gently stir the eggs with a spatula, scraping the bottom of the skillet frequently to scramble them as they cook evenly.
When the eggs are about halfway cooked, sprinkle the shredded cheddar cheese over the top, and continue stirring until the cheese is melted and the eggs are fully cooked.
Remove the skillet from the heat and garnish with fresh cilantro and slices of avocado.
Serve warm with hot sauce on the side, if desired.
Nutrition Facts
Calories |
1322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.5 g | 125% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 1240 mg | 413% | |
| Sodium | 2514 mg | 109% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 18.1 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 1110 mg | 85% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1600 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
