This southwestern scramble is easy, ready in 10 minutes, hearty, and packed with layers of flavors and textures. Red bell peppers for color and crunch along with juicy corn, green onions, cilantro, and diced MorningStar Farms® White Bean Chili Burgers for extra protein without the fat of ground beef. You can make the dish even heartier by adding baby portobello mushrooms, black beans, cheese, or work in more veggies. I served the scramble as brinner but it would work great for breakfast or brunch.
Prep Time3 minutesmins
Cook Time7 minutesmins
Total Time10 minutesmins
Course: 30-Minute Meals
Keyword: 30-minute meals, bell peppers, breakfast, brinner, brunch, burgers, cilantro, corn, dinner, eggs, green onions, lunch, red bell peppers, scrambled eggs, skillet eggs, veggie burgers
Calories: 449kcal
Author: Averie Sunshine
Ingredients
8large eggs
¼cupmilkI used unsweetened cashewmilk
2tablespoonsfresh cilantro leavesfinely minced
½cupgreen onionssliced into thin rounds (from about 4 trimmed green onions)
½teaspoonsaltor to taste
½teaspoonpepperor to taste
2tablespoonsolive oil
¾cupred bell peppersdiced small (from about half of one large seeded and trimmed pepper)
To a large bowl, add the eggs, milk, and whisk to combine.
Add the green onions, cilantro, salt, pepper, and whisk to combine; set aside.
To a large non-stick skillet, add the olive oil, peppers, corn, burgers, and cook over medium-high heat until vegetables begin to soften and burgers sear, about 3 to 4 minutes; stir intermittently.
Add the egg mixture and stir nearly constantly to scramble the eggs. Cook until done, about 3 minutes. Serve immediately. Scramble is best warm and fresh.