Oh, the Southwest—it’s like a fiesta in your mouth, and breakfast shouldn’t be left out of the fun, right? This breakfast scramble is like a morning party, with vibrant colors and bold flavors that dance in your skillet. It’s got enough zest to wake up even the sleepiest soul, kind of like that jolt of energy you get from your first sip of coffee—only tastier and, dare I say, more fun.
Steps
- Rinse and drain the black beans, setting them aside for later use. In a large bowl, lightly whisk six eggs.
- Melt two tablespoons of butter in a large skillet over medium-low heat. Pour the eggs into the skillet, allowing them to cook slowly. Stir gently, moving the cooked edges toward the center, until the eggs are about 75% set.
- Season the eggs with salt and pepper as desired. Add the drained black beans and 2-3 cups of tortilla strips, gently folding them into the eggs and breaking the strips into smaller pieces.
- Spread one cup of salsa over the mixture, then sprinkle one cup of shredded cheese on top. Cover the skillet with a lid and increase the heat to medium.
- Allow the mixture to cook for about five minutes or until heated through. While it heats, chop a handful of cilantro leaves.
- Remove the lid and gently fold the mixture to slightly mix and melt the cheese. Garnish with chopped cilantro and serve hot.
Ingredients
- 6 large eggs
- 2 tablespoons butter
- 1 can (15 oz) black beans, drained and rinsed
- 2-3 cups tortilla strips
- 1 cup salsa
- 1 cup shredded cheese
- 1 handful fresh cilantro
- Salt and pepper, to taste
Nutritional Values
Calories: 2979.78kcal | Carbohydrates: 280.2g | Protein: 152g | Fat: 136.38g | Sodium: 8360.7mg | Fiber: 82.8g
FAQ
- Can I substitute cilantro with another herb?
- Yes, if you do not prefer cilantro, you can use sliced green onions instead. While they taste different, they provide a fresh and green contrast to the dish.
- How should I reheat leftovers of the Southwest Breakfast Scramble?
- Leftovers can be reheated in the microwave. Keep in mind that the texture might change slightly, with eggs becoming firmer and tortilla strips softer, but the dish will remain delicious.
- What type of tortilla strips work best for this recipe?
- It’s recommended to use thicker tortilla strips, like Mission brand, as they hold up well against the moisture in the scramble. They are also often more affordable than regular tortilla chips.
- How cooked should the eggs be before adding other ingredients?
- The eggs should be about 75% set, remaining moist and in large folds. They will continue cooking once you add the other ingredients, so avoid overcooking them initially.
- Is this dish suitable for different meals of the day?
- Absolutely! The Southwest Breakfast Scramble is versatile and can be enjoyed for breakfast, lunch, or dinner.
Tips
- Cook the eggs on medium-low heat and avoid stirring them briskly to ensure they stay moist and form large, soft folds rather than small, dry pieces.
- Use thick tortilla strips instead of regular tortilla chips as they hold up better to the moisture in the scramble, providing a satisfying texture.
- Only cook the eggs until they are about 75% set before adding other ingredients. This prevents the eggs from overcooking as they continue to heat with the other components.
- If cilantro isn’t to your taste, consider topping the dish with sliced green onions for a fresh, contrasting garnish.
Equipment
- Large Skillet with Lid – Essential for cooking the eggs and combining all the ingredients.
- Spatula – Needed for gently moving the eggs around and folding in other ingredients.
- Mixing Bowl – For whisking the eggs before adding them to the skillet.
