Mexican breakfast one pan - overhead shot of the completed egg scramble garnished with fresh cilantro — Makes: *4 Servings*
Per Serving: *31g Protein | 290 Cal*

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Breakfast may be the most important meal of the day, but it can also be one that’s hard to figure out. If you're like me, you're always on the hunt for a new easy breakfast recipe. The same old, same old fried or scrambled eggs, fruit, and the like can get a little, well, stale. Whether you’re always looking to switch up your healthy breakfast ideas or you’re just keeping an eye out for your next hyper-fixation meal, this delicious, veggie-packed Southwest Egg Scramble is just what you need. Hearty, bursting with flavor, and packed with protein, it’s a cheesy and delicious way to start any day.

With 31 grams of protein in each serving of this tasty breakfast scramble, it’s ideal for a quick weekday breakfast, leisurely weekend brunch, or quick post-workout meal. Ready in under 30 minutes and perfect for folding into corn tortillas (or flour tortillas, if you prefer) for satisfying breakfast tacos, you’ve got to add this Southwest Egg Scramble recipe to your regular meal rotation!

Why You’ll Love This Southwest Egg Scramble Recipe

Packed with Protein: Each serving of this delicious breakfast is packed with 31g of protein to keep you feeling full and energized between meals.
On Your Plate in Under 30 Minutes: This yummy scramble is ready in about 25 minutes, making it a great choice for busy weekday mornings when you need something nourishing and delicious, but still quick and easy.
Easy to Customize: Make it spicier (or cut back), add in your favorite vegetables, make it vegetarian, or even try a different cheese, the options are endless.
So Nutritious: With black beans, egg whites, zucchini, peppers, and chicken sausage, this Southwest Egg Scramble is packed with tons of flavor and is a healthy start to your day.

Mexican breakfast one pan - close-up shot of the finished egg scramble with melted cheese and fresh cilantro

Ingredients

6 large eggs
1/2 cup liquid egg whites
1 package Amylu chicken sausage (13 links), sliced
1/2 cup black beans (or pinto beans)
1 cup zucchini, diced
1 red onion or yellow onion, diced
1-2 bell peppers, chopped
1/2 cup light Mexican blend cheese, divided
1 packet taco seasoning (3-4 tablespoons)
Salt and black pepper, to taste
1/2 can green chilies
1 tablespoon cooking oil
Fresh cilantro, for garnish

Instructions

Cook the veggies and chicken sausage: Heat 1 tablespoon of olive oil or avocado oil in a large cast iron skillet over medium-high heat. When the pan is hot, add the diced onion and sauté for about 3-5 minutes, until translucent and softened. Add the chicken sausage, zucchini, and bell pepper. Cover and cook for about 5-7 minutes until the chicken sausage is warmed through and the veggies are tender.
Add the beans, chilies, and taco seasoning: Add the beans and chilies to the pan and give it all a quick stir. Sprinkle the taco seasoning over everything and stir to combine.
Scramble and cook the eggs: Add the eggs and egg whites to a large bowl. Season with a little salt and black pepper. Whisk well with a whisk or fork. Turn the heat down to medium heat (you can even go down to medium-low) and pour the eggs into the large skillet with the bean mixture. Stir gently to cook and continue to scramble.
Add the cheese and melt: Sprinkle half of the cheese over the eggs and veggies and stir to combine. Let the cheese melt and the eggs finish cooking.
Garnish and serve: Sprinkle the rest of the cheese over the top of the scramble. Cover the pan with a lid and let the cheese melt (it should take about 1-2 minutes). Add the fresh cilantro and serve hot.

Nutritional Information (Per Serving - Makes 4 Servings)

Calories: 290
Protein: 31g
Carbs: 10g
Fat: 15g

Swaps and Substitutions

Make it spicy: Stir in a little cayenne pepper or red pepper flakes or drizzle with a bit of hot sauce to give it a kick.
Switch up the garnishes: Add some green onions or sliced avocado, top with a dollop of plain Greek yogurt or light sour cream or any of your other favorite toppings, or serve with salsa, pico de gallo, or salsa verde on the side.
Finish your meal: Fold your scramble into warmed tortillas, serve with toast, or add a simple side salad or some fruit.
Store your leftovers: If you have leftovers of your egg scramble, pack them up in an airtight container and store in the fridge for up to 3 days. When you’re ready to eat, gently reheat them on the stove top until warmed through.

Mexican breakfast one pan - recipe graphic with a picture of the finished egg scramble and words Tex Mex Egg Scramble

FAQs

Sure! Although it’s best eaten fresh, you can prepare it ahead of time and store this egg scramble in an airtight container in the fridge for up to 3 days.
This scramble recipe is so versatile—which is one of the best things about it! Try this with fresh tomatoes, sweet potatoes, poblano peppers, Yukon gold or russet potatoes, carrots, yellow squash, mushrooms, spinach, and more.
If you don’t eat meat, you can still enjoy this Southwest Egg Scramble recipe. Leave out the chicken sausage and instead add extra beans, lentils, or tofu crumbles.

Whether you’re looking for a healthy breakfast, easy weeknight dinner, or quick post-workout meal, this Southwest Egg Scramble recipe is just what you need. It’s sure to become a new favorite—and one your whole family will enjoy.