Mexican Scramble
Wake up your mornings with a vibrant and flavorful Mexican Scramble! This quick and easy breakfast recipe combines fluffy, seasoned scrambled eggs with a medley of fresh and colorful ingredients like sautéed red bell peppers, onions, juicy cherry tomatoes, and hearty black beans. Infused with warm spices like cumin and paprika, and topped with gooey melted cheddar cheese, creamy avocado slices, and a sprinkle of fresh cilantro, this dish captures the zest of classic Mexican flavors. Perfect for serving with warm tortillas, it makes a versatile meal that works for breakfast, brunch, or even a light dinner. Ready in just 25 minutes and packed with protein, this one-pan wonder is sure to become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 large eggs
- 2 tablespoons milk
- 1 tablespoon olive oil
- 1 medium (diced) red bell pepper
- 0.5 medium (diced) yellow onion
- 1 seeded and minced jalapeño
- 1 cup (halved) cherry tomatoes
- 0.5 cup (rinsed and drained) black beans
- 0.5 cup shredded cheddar cheese
- 0.25 cup (chopped) cilantro
- 0.5 teaspoon ground cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 sliced avocado
- 4 small (optional, for serving) tortillas
Instructions
Crack the eggs into a medium bowl and whisk them together with the milk until combined. Set aside.
Heat olive oil in a large non-stick skillet over medium heat.
Add the diced red bell pepper, onion, and jalapeño to the skillet. Sauté for 3-4 minutes until the vegetables are softened.
Stir in the cherry tomatoes and black beans. Cook for another 2 minutes to warm through.
Pour the whisked eggs into the skillet, spreading them evenly across the pan.
Sprinkle the ground cumin, paprika, salt, and black pepper over the egg mixture.
Using a spatula, gently fold the eggs as they cook, combining them with the vegetables. Continue to stir until the eggs are fully set but still tender, approximately 3-4 minutes.
Remove the skillet from heat and sprinkle shredded cheddar cheese over the scramble. Cover the skillet with a lid for 1-2 minutes to melt the cheese.
Top with chopped cilantro and sliced avocado.
Serve immediately with warm tortillas on the side, if desired. Enjoy!
Nutrition Facts
Calories |
1411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.0 g | 96% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 1179 mg | 393% | |
| Sodium | 2926 mg | 127% | |
| Total Carbohydrate | 110.9 g | 40% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 17.4 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 836 mg | 64% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1464 mg | 31% | |
*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.
