Southwestern Scrambled Eggs
Start your mornings with a burst of bold flavor by whipping up these Southwestern Scrambled Eggs — a vibrant, protein-packed dish that's as colorful as it is delicious. Loaded with diced bell peppers, jalapeño, and red onion, these fluffy eggs are elevated with warming spices like cumin and chili powder for a true taste of the Southwest. A generous sprinkle of sharp cheddar cheese melts into the eggs and veggies, while fresh cilantro adds a bright, herbaceous finish. Ready in just 20 minutes, this quick and easy breakfast pairs perfectly with creamy avocado slices and a side of salsa for an extra touch of zest. Perfect for weekend brunch or a flavorful weekday treat, Southwestern Scrambled Eggs will keep you coming back for more!
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Recipe Information
Ingredients
- 6 pieces large eggs
- 2 tablespoons whole milk
- 1 tablespoon olive oil
- 1 cup red bell pepper, diced
- 0.5 cup green bell pepper, diced
- 0.25 cup red onion, finely chopped
- 1 piece jalapeño, finely diced
- 0.5 teaspoon ground cumin
- 0.25 teaspoon chili powder
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup shredded sharp cheddar cheese
- 2 tablespoons fresh cilantro, chopped
- 1 piece avocado, sliced (optional for garnish)
- 0.25 cup salsa (optional for serving)
Instructions
Crack the eggs into a medium bowl and whisk them together with the milk until smooth. Set aside.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the diced red bell pepper, green bell pepper, red onion, and jalapeño to the skillet. Sauté for 3-4 minutes, stirring occasionally, until the vegetables are tender.
Sprinkle the cumin, chili powder, salt, and black pepper over the vegetables. Stir to evenly coat the veggies in the spices.
Reduce the heat to low and pour the whisked egg mixture into the skillet. Let it sit for about 30 seconds to start setting.
Using a spatula, gently push the eggs from the edges of the skillet toward the center, forming soft curds. Continue cooking, stirring gently, until the eggs are just set but still creamy, about 3-5 minutes.
Sprinkle the shredded cheddar cheese over the eggs and veggies. Gently stir until the cheese is melted and evenly distributed.
Remove the skillet from the heat and sprinkle the scrambled eggs with chopped cilantro.
Serve immediately, garnished with sliced avocado and a side of salsa if desired.
Nutrition Facts
Calories |
1146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.8 g | 111% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1180 mg | 393% | |
| Sodium | 1669 mg | 73% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 15.8 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 700 mg | 54% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1957 mg | 42% | |
*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.
