Southwest Egg Scramble
This 20-minute southwest egg scramble is a fantastic simple healthy breakfast or dinner! Packed with bell pepper, fresh corn and plenty of spices, it’s delicious served topped with avocado. Dairy free, gluten free and vegetarian.
Let’s ease back into the swing of things, yes? With these mexican scrambled eggs!
Well, really, it’s me who is easing back into the swing of things after a super busy week and this dish is about all my brain can handle at the moment.
It’s simple, fast, tasty!
And we all need recipes like that, yes?
So, let’s talk about this unfussy dish.
We saute up some fresh veggies. Scramble some eggs. Mix in some spices. And then, we’re done!
It works for breakfast. It works for dinner. AND it’s got that mexican / southwest vibe. <— I mean, does it get any better?
Tips & Tricks For This Southwest Egg Scramble
- Now, the final dish definitely has some kick as written. If you’re not a fan of spicy foods, omit the cayenne (or reduce) and be sure to also remove the membranes from the jalapeno.
- If fresh corn is not in season, you can absolutely use frozen corn kernels instead. I’d estimate that you’d want to use about a heaping ½ cup.
- I personally love that this scramble has a pretty even ratio of veggies to eggs. Not really a tip, just a statement!
- If you don’t serve the scramble with avocado toast, you may get less servings. I will also admit that the husband and I can eat this entire scramble between the two of us if we’re really hungry. Soooo take that as you will.
And seriously. Please don’t skip the avocado toast. That toast and this scramble? A perfect pairing. Oh yes indeed.
Additional Egg Recipes You Might Enjoy:
- Summer Veggie Egg Scramble
- Dairy Free Frittata
- Dairy Free Breakfast Casserole
- Healthy Breakfast Tacos
- Sweet Potato Breakfast Skillet
- Dairy Free Quiche
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
Southwest Egg Scramble
This 20-minute southwest egg scramble is a fantastic simple healthy breakfast or dinner! Packed with bell pepper, fresh corn and plenty of spices, it’s delicious served topped with avocado. Dairy free, gluten free and vegetarian.
Ingredients
For the scramble:
- 6 large eggs
- 1 ½ tablespoons olive oil
- ½ of a small red onion, chopped
- 1 small red bell pepper, chopped
- 1 medium jalapeno, seeded and minced
- 1 medium ear corn, kernels removed
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper, or to taste
- chopped cilantro, for garnish
For serving (optional):
- toasted bread topped with sliced avocado
- hot sauce
Instructions
- In a medium bowl, beat together the eggs with a fork. Set aside.
- Set a large nonstick skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 2 minutes, until it starts to soften.
- Add in the pepper, jalapeno, corn, cumin, paprika, salt and cayenne. Cook for about 3 to 5 minutes, until the pepper is crisp tender. Remove the veggies to a bowl.
- Turn the heat down slightly, then pour the eggs into the empty skillet. Cook, stirring occasionally, until the eggs are scrambled to your liking. Remove from the heat, then stir the veggies back into the skillet. Sprinkle with the chopped cilantro.
- Serve immediately as desired!
Notes
So here’s the deal. I’ve made this scramble two ways. 1: Removing the veggies to a bowl and cooking the eggs on their own in the skillet AND 2: Leaving the veggies in and scrambling the eggs with them still there. I personally think the eggs come out better when you remove the veggies before scrambling. But it works just fine leaving them in. So do whichever you like!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 191Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 279mgSodium: 373mgCarbohydrates: 9gFiber: 1gSugar: 3gProtein: 11g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.
Do u think it would be possible to cook the veggies ahead of time? For those of us short on time, just looking for suggestions
Hey Megan! Absolutely. I would just reheat them briefly before mixing back together with the eggs.
Oh yes this is my kind of breakfast unfussy and filling. Love it. Glad you enjoyed your studies 🙂
This looks amazing and I WILL be making it!
Ooo love the flavour combination 😀 Perfect for a weekend brunch!
Hi Ashley! It feels like forever since I’ve replied to one of your posts. Been on vacation, trying to get back into the swing of things and I am a little behind in reading my emails. My husband and I love Mexican/southwest egg breakfasts on the weekends.. I sure could use to shake things up with my recipes and this recipe sure looks great! What a fantastic idea with the avocado toast! Also love the corn in it too.
Hi Kristen!! I hope you enjoyed your vacation! It’s always so nice to take a break from emails, etc. etc.! And thank you!
That training does sound intense, but I’m glad to hear it was well worth it and you got a lot out of it! Now hopefully you’ll get caught up on that sleep. 🙂 I absolutely love this scramble because it’s southwest AND loaded with veggies! The avocado toast is the perfect side, too. 🙂
Oh I love the looks of this…it’s so bright and colorful! Looks delicious, Ashley!
I love a great breakfast….at anytime of the day. This southwest scramble sounds like a winner and one everyone in my family would love. Glad your class went well….there’s nothing better than taking a great, mentally challenging class!
I love this breakfast dish – southwest style eggs are the best. And I definitely wouldn’t skip the avocado toast – that would be the perfect pairing!
This is totally my kind of breakfast!! Actually, I think I’d eat it any hour of the day haha 😉 Can’t wait to try!
It’s almost dinner time, but I think I’m going to whip up a batch of these southwest eggs. They look too good!
The course sounds awesome, so glad you enjoyed it though even if it was exhausting. Hope you get to catch up on some sleep soon 🙂 This egg scramble looks delicious! We’d love it for breakfast, lunch or dinner at our house 🙂
Me too! Hopefully this weekend 😉 Thanks Kelly!
I too love scramble eggs…and yes, a hint of spice just sounds delicious! Great pictures Ashley!
Hope you are having a great week 🙂
Sounds like you are getting your moneys worth for the course you are taking, what a great experience.
Breakfast is my favorite meal of the day, love egg scrambles and this looks like a beauty!
Glad you had a wonderful time at the training course, even if it was intense! I know you guys are buys adulting with something else coming up, so I can only imagine how tired you must be! Gurrrl, you need to make this fabulous scramble in bed.. and stay there. 😉 If only, right? This looks fabulous! I’m a huuuuge scrambled eggs fan, so these are totally calling my name, because MEXICAN + EGGS? Ummmm YES! So Much Yes! I’ll be eating these for breakfast, lunch, dinner and every snack in between! Cheers, chicka!
It has been nuts!! haha But the end is in sight!! Although I am so not looking forward to packing! 🙂 Thanks Cheyanne!
This is brunch eats for sure! I love the idea of this with avocado toast on the side- so good 🙂
Southwest anything is my favorite, so I’m very excited (and now very hungry) to see this recipe! I am thinking it’s going to be breakfast for dinner tonight – thanks for the inspiration!
Same here! I can never get enough of those flavors!
Just to update you, we had this for dinner last night and it was a HUGE hit. You know it’s good when the husband says multiple times during mid bite “this is good” and then he talked about it this morning too (is he throwing hints at a repeat dinner?). I used 7 eggs (we were hungry), used kale instead of corn (garden harvest) and I added a bunch of tomatoes. I served alongside multi-grain bread and it was a perfect quick dinner. I know this is going to be in regular rotation now – thanks Ashley!
I love this!! Yay! Thank you for letting me know! 🙂
I love scrambled egg. I like it very much along with hot parathas.
Good for you! Its been a while since i’ve done a training course at a University… i bet it was intense! This looks delicious, i’m so into anything smokey/southwest flavored
A simple and unfussy meal is all you need! Would love this as a breakfast for dinner option (and of course breakfast for breakfast too!)
This is my kind of breakfast! I love getting so many veggies in for breakfast and a side of avocado toast is always a plus. 😉
It sounds like you are super passionate about what you are studying which is awesome. I’m so curious what it is! Are you allowed to tell us yet? 🙂
haha of course! Totally not a secret! I’m doing the integrative health coach program at Duke’s integrative medicine department 🙂
I am glad to hear that you enjoyed the training week, even if it was exhausting.
What a way to ease yourself back in to things with this. I am all about egg dishes at the moment.
I can’t get enough either right now!
Sounds like that you had a good week though exhausted..but I bet it’s fun too. The egg scramble looks mouthwatering and can be enjoyed any time of the day.
Sounds like you took a great course? Can you share what it exactly was? I’m curious! And this egg scramble looks delicious, Ashley! I love easy breakfasts, especially when they’re full of flavor!
Of course! I’m doing the integrative medicine health coach program at Duke! It’s been a fantastic course so far! A lot more to go 🙂