Scrambled eggs with beans, cheese, green onions, and tomatoes on disposable paper plate

Southwest 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.

8 large eggs
¼ cup milk
Salt and pepper, to taste
1 Tbsp. butter
15 oz. can black beans
4 oz. can diced green chiles
¼ cup taco sauce
4 oz. pepper jack cheese, shredded
2 green onions, diced
1 small tomato, diced
  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.

How to Serve it Up

Dinner Plate