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Loaded Southwestern Scramble

This Loaded Southwestern Scramble is a vibrant, flavor-packed breakfast that’s quick and customizable!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 8 large eggs
  • 1/2 cup milk unsweetened cashew milk
  • 2 tablespoons fresh cilantro leaves finely minced
  • 1/2 cup green onions sliced into thin rounds
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon pepper to enhance flavors
  • 2 tablespoons olive oil for sautéing
  • 1/2 cup red bell peppers diced small
  • 1/2 cup corn frozen for convenience
  • 2 pieces MorningStar Farms White Bean Chili Burgers thawed and diced

Instructions

  • In a mixing bowl, crack the eggs and pour in the milk. Whisk together until well combined and frothy. Season with salt and pepper to taste.
  • Chop the red bell pepper, green onions, and thaw the MorningStar Farms burgers. Dice the burgers into small pieces.
  • Heat olive oil in a non-stick skillet over medium heat. Add diced red bell peppers and corn, sautéing for about 3-4 minutes until tender.
  • Add the diced burgers to the skillet and cook for an additional 2-3 minutes until heated through.
  • Pour the whisked eggs into the skillet. Stir gently, cooking until the eggs are set but still moist, about 3-5 minutes.
  • Sprinkle in the fresh cilantro and sliced green onions. Stir to combine and allow flavors to meld.
  • Remove from heat and serve immediately. Garnish with additional cilantro or green onions if desired.

Equipment

  • Non-stick Skillet
  • Spatula
  • Mixing Bowl
  • Knife and cutting board
  • Measuring cups and spoons

Notes

  • For a lower-calorie option, consider using egg whites or egg substitutes.
  • Add more vegetables like spinach or zucchini for extra nutrients.
  • Store leftovers in an airtight container in the fridge for 3-4 days.