Ultimate Southwest Scrambled Eggs
Ultimate Southwest Scrambled Eggs might be just the morn meal you are searching for. One serving contains 456 calories, 29g of protein, and 21g of fat. This gluten free and lacto ovo vegetarian recipe serves 4 and costs $1.61 per serving. 484 people were impressed by this recipe. Head to the store and pick up bbq sauce, butter, eggs, and a few other things to make it today. It is brought to you by Budget Bytes. From preparation to the plate, this recipe takes around 25 minutes. Overall, this recipe earns an amazing spoonacular score of 86%. Scrambled Eggs , How to make Scrambled Eggs | Egg s, The Ultimate Southwest Meatloaf, and Best Scrambled Eggs Ever are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
¼ cup taco sauce $0.48
1 Tbsp butter $0.08
4oz. can diced green chiles $0.87
8 large eggs $2.16
2 green onions $0.17
¼ cup milk $0.08
4oz. pepper jack, shredded $1.00
15oz. can black beans $0.89
salt and pepper $0.05
1 small tomato $0.34
Equipment:
colander
bowl
whisk
frying pan
spatula
Cooking instruction summary:
Rinse the can of beans in a colander and let drain as you prepare the eggs.In a large bowl, combine the eggs, milk, a pinch of salt, and pepper. Whisk until fairly smooth.Heat a large skillet over medium-low heat. Once hot, add the butter and let it melt. Spread the butter over the surface of the skillet with a spatula. Pour the whisked eggs into the skillet and gently fold them with the spatula as they begin to set. Avoid over stirring the eggs.When the eggs are bout 75% set (still soft, moist, and fluid around the edges), add the drained beans and chopped green chiles (no need to drain the chiles). Gently fold the beans and chiles into the scrambled eggs. Drizzle taco sauce over the eggs, then top with pepper jack.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.While the eggs are warming through, slice the green onions and dice the tomato. Top the eggs with the fresh tomato and green onion just before serving.
Step by step:
1. Rinse the can of beans in a colander and let drain as you prepare the eggs.In a large bowl, combine the eggs, milk, a pinch of salt, and pepper.
2. Whisk until fairly smooth.
3. Heat a large skillet over medium-low heat. Once hot, add the butter and let it melt.
4. Spread the butter over the surface of the skillet with a spatula.
5. Pour the whisked eggs into the skillet and gently fold them with the spatula as they begin to set. Avoid over stirring the eggs.When the eggs are bout 75% set (still soft, moist, and fluid around the edges), add the drained beans and chopped green chiles (no need to drain the chiles). Gently fold the beans and chiles into the scrambled eggs.
6. Drizzle taco sauce over the eggs, then top with pepper jack.
7. 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.While the eggs are warming through, slice the green onions and dice the tomato. Top the eggs with the fresh tomato and green onion just before serving.
Nutrition Information:
covered percent of daily need
