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Southwestern Scrambled Eggs

These loaded scrambled eggs make a fast and filling brunch or dinner. Take things up a notch by using this scramble as a base for a breakfast taco or quesadilla.

Southwestern Scrambled Eggs
Southwestern Scrambled Eggs


  • 1

    Drain and rinse the beans. Set aside.

  • 2

    In a large bowl, combine the eggs, milk, a pinch of salt, and pepper. Whisk until smooth.

  • 3

    Melt butter in a large skillet over medium-low heat. Pour the whisked eggs into the skillet and gently fold them with the spatula as they begin to set. Avoid over-stirring the eggs.

  • 4

    When the eggs are nearly set, gently fold the beans and chiles into the scrambled eggs. Drizzle taco sauce over the eggs, then top with pepper jack.

  • 5

    Place a lid on the skillet and let it warm for about 5 more minutes, or until the eggs are fully set and the cheese on top is melted.

  • 6

    Top the eggs with the diced tomato and green onion just before serving.