Southwestern Scramble Breakfast Skillet

southwestern breakfast scramble in a large black cast iron skillet

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Southwestern Scramble Breakfast Skillet

This Southwestern breakfast skillet recipe features fluffy scrambled eggs with black beans, salsa, shredded cheese, and tortilla chips. It's a delicious breakfast nacho situation that can be on your table in under half an hour!

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Brunch

Cuisine: American, Southwestern, Tex Mex

Servings:

Calories: 1006kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

6 large eggs
6 tbsp milk
2 tbsp salted butter
1 15 oz can black beans drained & rinsed
3 cups tortilla chips
1 cup salsa
1 1/2 cups shredded cheddar cheese
1 bunch green onions thinly sliced

US Customary - Metric

Instructions

Crack the eggs into a small mixing bowl, pour in the milk, and whisk them together until evenly combined. Set aside.
6 large eggs, 6 tbsp milk
Add the butter to a large skillet set over medium low heat to melt. Once melted, pour the beaten eggs into the pan. Cook them, continuously using a spatula to scrape them from the sides and the bottom, just until they're soft scrambled.
2 tbsp salted butter
Add the beans to the skillet and half of the chips, stirring to evenly combine and breaking the chips up as you do.
1 15 oz can black beans, 3 cups tortilla chips
Spread the salsa evenly overtop of the skillet, followed by the cheese.
1 cup salsa, 1 1/2 cups shredded cheddar cheese
Cover the skillet and allow the cheese to melt.
Sprinkle with the sliced green onions, serve warm, and enjoy!
1 bunch green onions

Notes

This serves 4 but it it is very easy to adjust to feed more. The most important part is keeping the egg to milk ratio at one egg to one tablespoon of milk.
You can add other veggies into the mix like red and green pepper slices.
This Southwestern scramble is delicious when you top it with your favorite toppings like sour cream, diced jalapenos, cilantro, etc.

Nutrition