Pepper Egg and Cheese Scramble
This pepper egg and cheese scramble never disappoints for breakfast on the weekend that feeds the entire family. It’s quick easy, filling and everyone likes it. Currently we have two kids, and one with special needs. We typically scramble (pun intended) around trying to find something that all of us can eat on the weekend, and we finally found it. Or banana pancakes work too!
Ingredients
Olive Oil
1 Red Bell Pepper, diced.
1 Green Bell Pepper, diced.
1/2 Yellow Onion, diced.
1 Can Balck Beans, drained and rinsed.
12 Eggs
1/2 Cup Thick and Chunky Salsa
1/2 Cup Shredded Cheese
1/4 Cup chopped Cilantro.
2 tbsp Minced Garlic
Directions
In a large nonstick sauté pan over medium heat, heat the olive oil.
Once hot, add the green and red bell peppers and onion and sauté for 2 to 3 minutes, or until just softened. Stir in the black beans and reduce the heat to low.
Meanwhile, in a large bowl, quickly whisk the eggs salsa and minced garlic. Add this mixture to the pan and return the heat to medium.
Cook for about 5 minutes, stirring every minute or so, until the eggs are cooked through.
Top the scramble with cheddar cheese. Allow the cheese to melt slightly, then garnish with the scallions.
Serve the scramble hot.
Pepper Egg and Cheese Scramble
Ingredients
- 1 tbsp Olive Oil or more if you need.
- 1 Green Pepper diced
- 1 Red Pepper diced
- ½ Onion chopped
- 2 tbsp Minced garlic
- 1 Can Black Beans
- 12 Eggs
- ½ Cup Thick and Chinky Salsa
- ½ Cup Shredded Cheese
- ½ Cup Chopped Cilantro or green onions.
Instructions
- In a large nonstick sauté pan over medium heat, heat the olive oil.
- Once hot, add the green and red bell peppers and onion and sauté for 2 to 3 minutes, or until just softened. Stir in the black beans and reduce the heat to low.
- Meanwhile, in a large bowl, quickly whisk the eggs salsa and minced garlic. Add this mixture to the pan and return the heat to medium.
- Cook for about 5 minutes, stirring every minute or so, until the eggs are cooked through.
- Top the scramble with cheddarcheese. Allow the cheese to melt slightly, then garnish with the scallions.
- Serve the scramble hot.
