Southwestern Eggs with a Kick
Wake up your breakfast routine with these vibrant Southwestern Eggs with a Kick! Packed with bold flavors and a hint of heat, this easy-to-make dish combines fluffy scrambled eggs with sautéed red bell peppers, spicy jalapeños, creamy black beans, and melty cheddar cheese. Infused with aromatic spices like cumin and chili powder, every bite is bursting with southwestern flair. Topped with fresh cilantro and paired with a dollop of zesty salsa, these eggs are a deliciously satisfying meal on their own or wrapped in warm tortillas for a hearty breakfast taco. Ready in just 25 minutes, this recipe is perfect for busy mornings or weekend brunches with a spicy twist! Keywords: Southwestern scrambled eggs, spicy breakfast recipes, easy egg recipes, breakfast tacos.
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Recipe Information
Ingredients
- 6 large eggs
- 2 tablespoons milk
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- 1 small, diced red bell pepper
- 1 small, finely chopped jalapeño
- 3 stalks, thinly sliced green onion
- 0.5 cup, drained and rinsed black beans
- 0.5 cup shredded cheddar cheese
- 0.5 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped fresh cilantro
- 0.25 cup, for serving salsa
- 4 small, optional for serving tortillas
Instructions
In a medium bowl, whisk together the eggs, milk, ground cumin, chili powder, salt, and black pepper until well combined. Set aside.
Heat a large nonstick skillet over medium heat. Add the butter and olive oil, allowing them to melt together and coat the pan.
Add the diced red bell pepper and chopped jalapeño to the skillet. Sauté for 3-4 minutes, stirring occasionally, until the vegetables are softened.
Add the sliced green onions and black beans to the skillet. Cook for an additional 2 minutes to warm the beans through.
Pour the egg mixture into the skillet and gently stir using a spatula, ensuring the vegetables are evenly distributed.
Cook the eggs over medium-low heat, stirring frequently, until they are softly scrambled but still slightly creamy, about 5-7 minutes.
Sprinkle the shredded cheddar cheese over the eggs, allowing it to melt for 1-2 minutes.
Remove the skillet from heat and stir in the chopped fresh cilantro for a burst of brightness.
Serve the Southwestern eggs immediately with a spoonful of salsa on top. Optionally, serve alongside warm tortillas for a more filling meal.
Nutrition Facts
Calories |
1472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.5 g | 108% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1210 mg | 403% | |
| Sodium | 2776 mg | 121% | |
| Total Carbohydrate | 105.3 g | 38% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 13.6 g | ||
| Protein | 70.7 g | 141% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 858 mg | 66% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1196 mg | 25% | |
*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.
