Southwestern Breakfast Scramble

Southwestern Breakfast Scramble

The life of a food photographer can be kind of difficult sometimes. We try to take the best pictures we can of our creations so they look just as delicious as they taste. Sometimes though, the food just isn’t very pretty. Case in point, this Southwestern Breakfast Scramble. Scrambled eggs mixed with all kinds of good stuff! It certainly isn’t the prettiest dish, but oh goodness is it good! I almost didn’t want to post it, but once I took a bite, my mouth was filled with this deliciousness!

Fresh onions, red bell pepper, avocado, and black beans kick up your plain old scrambled eggs and add more fiber, vitamins, and flavor! While I call this a “breakfast” scramble, I would happily eat this for brunch, lunch, or for a quick dinner. Feel free to change up the veggies in this dish. You can do different beans or red bell pepper, whatever you want!

Southwestern Breakfast Scramble

Southwestern Breakfast Scramble

Ingredients:

  • 2 tablespoons unsalted butter
  • 2 tablespoons finely diced yellow onion
  • 1/3 cup unseasoned black beans, drained
  • 1/3 cup diced green bell pepper
  • 1/3 cup diced tomato
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 4 large eggs, lightly beaten
  • salt and pepper to taste
  • 1/4 cup shredded jack cheese
  • fresh sliced avocado, cilantro, 

Directions:

  1. In a non-stick pan, melt the butter over medium heat. Add the onion and cook for about 2 minutes. Add the black beans and red pepper. Sprinkle the cumin and chili powder on top and stir in with the bean mixture. 
  2. Pour in the beaten eggs. Let the eggs cook for about 3-4 minutes, stirring occasionally until cooked. Season with salt and pepper to taste. Remove from the heat. Sprinkle the jack cheese on top and let sit for 1 minute to allow the cheese to melt. Serve with sliced avocado, cilantro, or salsa on top!
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Southwestern Breakfast Scramble