Southwestern Eggs
Bring a bold burst of flavor to your breakfast table with Southwestern Eggs, a quick and easy dish loaded with vibrant ingredients and zesty spices. Perfectly fluffy scrambled eggs are elevated with sautéed red and green bell peppers, red onion, and a kick of minced jalapeño. Infused with aromatic cumin and chili powder, this dish delivers a warm, smoky essence in every bite. Melted sharp cheddar cheese adds a creamy richness, while a sprinkle of fresh cilantro provides a refreshing finish. Ready in just 20 minutes, this protein-packed recipe pairs perfectly with a squeeze of lime juice for an irresistible southwestern flair. Ideal for busy mornings or a leisurely weekend brunch, these Southwestern Eggs are a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 0.5 medium (diced) red bell pepper
- 0.5 medium (diced) green bell pepper
- 0.5 medium (diced) red onion
- 1 small (seeded and minced) jalapeño
- 0.5 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 0.5 cup (shredded) sharp cheddar cheese
- 2 tablespoons (chopped) fresh cilantro
- 1 (optional, for garnish) lime wedge
Instructions
Crack the eggs into a medium bowl, add the milk, salt, and black pepper, and whisk until fully combined. Set aside.
Heat the olive oil in a medium nonstick skillet over medium heat.
Add the diced red and green bell peppers, diced red onion, and minced jalapeño to the skillet. Sauté the vegetables for 3-4 minutes, or until they begin to soften.
Stir in the ground cumin and chili powder, ensuring the spices evenly coat the vegetables. Cook for an additional minute to release the aromas of the spices.
Reduce the heat to medium-low and pour the egg mixture into the skillet. Let the eggs set slightly before gently stirring with a spatula. Continue stirring occasionally to scramble the eggs and combine them with the vegetables.
Once the eggs are mostly cooked but still slightly glossy, sprinkle the shredded cheddar cheese over the top. Cover the skillet with a lid and let the cheese melt for about 1-2 minutes.
Remove the skillet from the heat and sprinkle the chopped cilantro on top. Serve immediately with a lime wedge on the side, if desired.
Nutrition Facts
Calories |
729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 807 mg | 269% | |
| Sodium | 1874 mg | 81% | |
| Total Carbohydrate | 21.3 g | 8% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 9.4 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 601 mg | 46% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 775 mg | 16% | |
*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.
