Tex Mex Scramble
Spice up your breakfast routine with this bold and flavorful Tex Mex Scramble! Packed with fluffy scrambled eggs, sautéed bell peppers, onions, and optional jalapeño for a kick, this dish is seasoned to perfection with warm cumin and zesty chili powder. A generous sprinkle of melted cheddar cheese ties everything together, while fresh cilantro adds a burst of freshness. Serve it alongside salsa and warm flour tortillas for a complete Tex-Mex-inspired breakfast or brunch. Ready in just 20 minutes, this vibrant and protein-packed recipe is perfect for busy mornings or as a crowd-pleasing addition to your weekend table.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 3 tablespoons whole milk
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 0.5 cup red bell pepper, diced
- 0.5 cup green bell pepper, diced
- 0.5 cup onion, finely chopped
- 1 piece jalapeño, finely chopped (optional)
- 0.5 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 0.5 cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro (optional)
- 0.5 cup salsa (for serving)
- 4 pieces flour tortillas (optional, for serving)
Instructions
In a medium mixing bowl, whisk together the eggs, milk, salt, and black pepper until fully combined and slightly frothy. Set aside.
Heat the olive oil and butter in a large non-stick skillet over medium heat until the butter melts and begins to bubble.
Add the diced red and green bell peppers, onion, and jalapeño (if using) to the skillet. Sauté for 3-4 minutes, or until the vegetables are softened.
Add the ground cumin and chili powder to the skillet, stirring well to coat the vegetables with the spices. Cook for an additional 30 seconds to release the flavors.
Reduce the heat to medium-low. Pour the egg mixture into the skillet, allowing it to spread out evenly over the vegetables.
Using a spatula, gently stir and fold the eggs as they cook, ensuring even cooking and preventing overcooking. Cook for 3-4 minutes or until the eggs are just set but still soft.
Sprinkle the shredded cheddar cheese over the top and allow it to melt for about 1 minute.
Remove the skillet from the heat and garnish with fresh cilantro, if desired.
Serve the Tex Mex Scramble immediately with salsa on the side and warm flour tortillas, if using.
Nutrition Facts
Calories |
1631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.6 g | 119% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1213 mg | 404% | |
| Sodium | 4021 mg | 175% | |
| Total Carbohydrate | 139.2 g | 51% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 21.4 g | ||
| Protein | 72.4 g | 145% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 907 mg | 70% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1519 mg | 32% | |
*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.
