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Taco Breakfast Scramble

Taco Breakfast Scramble

Wake up your taste buds with this vibrant Taco Breakfast Scramble, a quick and incredibly versatile dish designed to revolutionize your mornings. This recipe transforms everyday breakfast staples into a delicious and satisfying meal, perfect for busy weekdays or leisurely weekends.
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Prep Time 10 minutes
Cook Time 10 minutes
0 minutes
Total Time 20 minutes
Course: Breakfast
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil or cooking spray
  • 4 large eggs
  • 1/4 cup milk (any kind)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup cooked ground breakfast sausage or chorizo
  • 1/4 cup bell pepper (any color), diced
  • 1/4 cup onion, diced
  • 1/4 cup black beans, rinsed and drained
  • 1/4 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
  • Optional Toppings: Salsa, sour cream or Greek yogurt, chopped cilantro, diced avocado, hot sauce, crushed tortilla chips

Equipment

  • Non-stick skillet
  • Medium Bowl
  • Spatula

Method
 

  1. In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy. Set aside.
    4 large eggs, 1/4 cup milk (any kind), 1/4 teaspoon salt, 1/8 teaspoon black pepper
  2. Heat the olive oil or cooking spray in a non-stick skillet over medium heat. Add the cooked breakfast sausage (or chorizo, if using) and cook until heated through and slightly crispy, breaking it up with a spoon. If starting with raw sausage, cook it thoroughly before proceeding.
    1 tablespoon olive oil or cooking spray, 1/2 cup cooked ground breakfast sausage or chorizo
  3. Add the diced bell pepper and diced onion to the skillet with the sausage. Cook for 3-5 minutes, stirring occasionally, until the vegetables are softened but still have a slight crunch.
    1/4 cup bell pepper (any color), diced, 1/4 cup onion, diced
  4. Stir in the rinsed and drained black beans, continuing to cook for another 1-2 minutes until heated through.
    1/4 cup black beans, rinsed and drained
  5. Pour the whisked egg mixture evenly over the sausage, vegetable, and bean mixture in the skillet.
  6. Let the eggs set for about 30 seconds around the edges without stirring. Then, using a spatula, gently push the cooked portions towards the center of the pan, allowing the uncooked egg to flow underneath. Continue this process, stirring and folding the eggs, until they are cooked to your desired consistency (softly scrambled, not dry).
  7. Once the eggs are nearly cooked, sprinkle the shredded cheese over the scramble. Let it sit for about a minute, or until the cheese is melted and gooey.
    1/4 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
  8. Spoon the Taco Breakfast Scramble onto plates. Top with your favorite taco-inspired toppings like salsa, a dollop of sour cream or Greek yogurt, fresh cilantro, or diced avocado.
    Optional Toppings: Salsa, sour cream or Greek yogurt, chopped cilantro, diced avocado, hot sauce, crushed tortilla chips

Notes

Leftover Taco Breakfast Scramble can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, use the microwave or stovetop. Freezing is not ideal for texture.