Southwest egg skillet packed with veggies and protein making it an awesome dinner choice during the week.
Guys!! Breakfast for dinner, do you dig it? I looooooovvve it!! Seriously, I love eggs and pretty much all breakfast foods I just don’t eat breakfast. Ugh, I know, I know. I really should be eating breakfast but right now in my life I’m not into it. However, breakfast for dinner I’m all over. And this is one of my absolute favs. It’s a quick egg skillet with so many flavors it’s unbelievable. Talk about yum town.
I think I got into eggs when I was still working nights as a nurse. I would wake up at 3ish in the afternoon and get ready and usually fix myself some scrambled eggs before strolling in to work. I was married, no kids yet and had time to fix anything I wanted and eggs were it. You just can’t go wrong. And here today with this delicious egg skillet, we mean biz-ness.
This egg skillet is great at dinner time because it’s got some substance. In the morning, I prefer the clean eggs only with maybe a little cheese on top. But when dinner rolls around I go through our fridge and dig out any veggies I can possibly find. I do the same for homemade pizza. Veggies, veggies, and more veggies!! They add flavor, color, crunch, and that healthy stuff too that we all are trying to eat more of these days. There’s just no reason we should shy away from packing our meals with some awesome antioxidant-packed veggies. (Inner dietitian gal at work here guys give me some slack)
Now, usually when I make plain scrambled eggs (hubs can attest) I eat eggs with my ketchup. It’s bad how much I like ketchup. But it’s getting better because I am getting better at making eggs. Ya know like how people judge if you like the steak by the presence of ketchup on your plate.
Well, I love my eggs but I will always eat them with ketchup UNLESS I am eating this Southwest Egg Skillet. All it needs on top is a little salsa and you are golden. Like seriously, I didn’t eat any ketchup with these eggs. Life is good and so are these spectacular eggs!
Ingredients
Eggs
Green/Red Pepper
Onion
Milk
Salt/Pepper
Black Beans
Bacon
Cheddar Cheese
Chili Powder
Butter
Breakfast for Dinner Southwest Egg Skillet
Ingredients
- 8 eggs
- 1/4 cup milk
- 1/8 teaspoon black pepper
- 1 tablespoon unsalted butter
- 1/2 red pepper chopped
- 1/2 green pepper chopped
- 1/2 small yellow onion chopped
- 1/4 teaspoon chili powder
- 1/2 can black beans rinsed and drained
- 1/4 cup cheddar cheese grated
- 4 strips bacon
- 1/2 - 1 avocado depending on preference
Instructions
- In a large pan, cook bacon over medium low heat until crispy and fat is rendered. Set aside on a paper towel lined plate. Once cooled, chop coarsely.
- In a medium bowl, combine eggs, milk and black pepper and whisk until blended. Set aside.
- In the same pan as above, sauté peppers and onion over medium heat, stirring occasionally until softened. Add chili pepper and stir. Transfer to a bowl.
- Add 1 tablespoon butter to pan and melt over medium-low heat. Once melted add egg mixture and increase heat to just above medium. Fold eggs over carefully as they begin to cook with a nylon turner spatula. Be careful not to over mix the eggs. Once you are able to scrape the pan and there is a trail without eggs behind it, reduce heat to low.
- Add black beans, 3/4 of the peppers and onions, and 1/4 cup cheddar cheese. Fold into the eggs and if the eggs seem soft and pillowy then remove pan from heat and finish mixing off the heat. Sprinkle the chopped bacon over the top of the eggs.
- Serve with the rest of the peppers and onions to sprinkle on top along with sliced avocado if desired but definitely a recommendation! Oh and salsa is good too and heck even more cheese on top if you like!
More Delicious Egg Recipes
Detox Grain and Veggie Bowls with Poached Eggs
Modern Eggs Benedict with Avocado Sauce
