Here's a new recipe for southwest-inspired scrambled eggs!
Are you looking for something new in your breakfast routine? Give Fiesta Scrambled Eggs a try! The ingredients are simple: green onions, bell peppers, eggs, butter, and cheese. All together, they make an easy, flavorful, nutritious meal.
Boosting the Nutrition Even Further
For the best nutrition with this recipe, make sure to use farm fresh eggs from pastured chickens. Not only do pastured eggs taste better than conventional eggs, but they also have superior nutrition including more Vitamin A, Vitamin E, beta carotene, and omega-3 fatty acids. All those nutrients can contribute to better heart, brain, and eye health.
Nutrient-dense butter from pastured cows also boosts the nutrition in this recipe. Pastured butter is a great source of fat-soluble vitamins A, D, E, and K2. These are essential nutrients for strong immune systems, good brain function, and healthy bones and growth.
Recipe Notes
This recipe can be enjoyed on it's own, pared with hashbrowns or toast, or wrapped up in a tortilla for a breakfast burrito. My whole family loves this recipe, and most often we eat it for breakfast or lunch.
Feel free to scale down the ingredient amounts, if desired. I purposely make a large batch of Fiesta Eggs so there will be leftovers for easy breakfasts and lunches throughout the week.
Fiesta Scrambled Eggs
Serves 6-7
1 bunch of green onions
2 bell peppers or 8-10 mini peppers (red, orange, or yellow peppers work best in this recipe)
4 ounces of pepper jack cheese
1 stick (1/2 cup) of butter, preferably from grassfed cows (such as Kerrygold or Truly Grassfed)
1 dozen eggs, preferably from pastured hens
1 tsp salt
Mince the white parts of the green onions. De-seed and finely chop the bell peppers.
Shred the cheese and set aside.
Melt 4 Tb (half a stick) of butter in a large skillet over medium heat.
Saute the whites from the green onions for 3 minutes. Then add the peppers and 1/2 tsp salt. Saute for 5-7 minutes, until the peppers are nearly done.
In the meantime, finely chop the green parts of the green onions. In a large bowl, combine the dozen eggs and 1/2 tsp salt. Use a fork to break the yolks and whisk the eggs well.
Once the peppers are nearly done cooking, add the greens from the green onions. Saute for 2 minutes.
Add the remaining 1/2 stick (4 Tb) of butter to the skillet. Once the butter is melted and mixed into the veggies, pour the eggs into the skillet.
Use a spatula to fold and saute the eggs as needed until they are fully cooked.
As soon as the eggs are done, turn off the heat and sprinkle the cheese over top of the eggs. Cover with a lid for a couple minutes to allow the cheese to melt.
Serve and enjoy! If desired, serve with salsa, avocado, sour cream, hashbrowns, and/or tortillas.
