This quick and easy Southwest egg scramble is perfect for a healthy breakfast or dinner, taking only 20 minutes to prepare! It’s loaded with bell peppers, fresh corn, and a flavorful mix of spices, all topped off with creamy avocado. Plus, it’s dairy-free, gluten-free, and vegetarian.
Picture a white plate brimming with this vibrant Southwest egg scramble alongside a slice of avocado toast.
Ready to ease back into the routine? These Mexican-style scrambled eggs are just the ticket!
After a hectic week, this simple, speedy dish is exactly what I need right now—my brain can only handle so much at the moment.
It’s quick, delicious, and easy!
And who doesn’t love a recipe like that, right?
So, let’s dive into this no-fuss meal.
First, we sauté fresh veggies. Then, we scramble the eggs, stir in some spices, and voilà—we’re done!
This dish is perfect for breakfast or dinner, and it’s got that irresistible Mexican/Southwest flair. <— Can it get any better?
Imagine a black skillet filled with Mexican scrambled eggs, with a carton of eggs in the background.
Tips & Tricks For This Southwest Egg Scramble
This dish certainly packs a punch as it is, but if you’re sensitive to heat, consider leaving out the cayenne pepper (or just using less) and be sure to remove the membranes from the jalapeño for a milder flavor.
If fresh corn isn’t available, frozen corn kernels are a great substitute. About a generous ½ cup should do the trick.
One thing I really appreciate about this scramble is the balanced mix of veggies to eggs. Just a personal note, not a tip!
If you decide to skip the avocado toast, you might end up with fewer servings. Honestly, my husband and I can devour the entire scramble between us when we’re particularly hungry, so keep that in mind.
And seriously, don’t skip the avocado toast. It pairs perfectly with this scramble—trust me, you don’t want to miss out on that combo!
PrintSouthwest Egg Scramble
This quick 20-minute southwest egg scramble is a perfect choice for a wholesome, easy meal, whether it’s breakfast or dinner! Loaded with bell pepper, fresh corn, and a medley of spices, it’s a flavorful dish that’s great topped with avocado. Plus, it’s dairy-free, gluten-free, and vegetarian-friendly.
- Prep Time: 8 mins
- Cook Time: 12 mins
- Total Time: 20 mins
- Yield: 4 1x
- Diet: Vegetarian
Ingredients
For the scramble:
- 6 large eggs
- 1 ½ tablespoons of olive oil
- ½ small red onion, chopped
- 1 small red bell pepper, chopped
- 1 medium jalapeño, seeded and minced
- Kernels from 1 medium ear of corn
- ½ teaspoon of cumin
- ½ teaspoon of smoked paprika
- ½ teaspoon of salt
- ¼ teaspoon of cayenne pepper (adjust to taste)
- Chopped cilantro for garnish
Optional for serving:
- Toasted bread with sliced avocado
- Hot sauce
Instructions
- In a medium-sized bowl, whisk the eggs with a fork and set them aside.
- Place a large nonstick skillet over medium heat and add the olive oil. Once the oil is hot, add the onion and sauté for about 2 minutes until it begins to soften.
- Stir in the bell pepper, jalapeno, corn, cumin, paprika, salt, and cayenne pepper. Continue cooking for 3 to 5 minutes until the pepper reaches a crisp-tender texture. Transfer the cooked vegetables to a bowl.
- Reduce the heat slightly, then pour the eggs into the same skillet. Cook, stirring occasionally, until the eggs are scrambled to your preference. Remove the skillet from heat and mix the vegetables back in with the eggs. Garnish with chopped cilantro.
- Serve immediately, as desired!
Notes
I’ve tried making this scramble in two different ways.
First, I cooked the eggs separately by removing the veggies to a bowl and then scrambling the eggs in the skillet.
Second, I kept the veggies in the pan and scrambled the eggs with them. I personally find that the eggs turn out better when you remove the veggies first, but either method works just fine. So go with whichever option you prefer!
Nutrition
- Serving Size: 1
- Calories: 191
- Sugar: 3g
- Sodium: 373mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Protein: 11g
- Cholesterol: 279mg