Eleven City Diner's Mexican Scramble

Spice up your breakfast routine with Eleven City Diner's Mexican Scramble—a vibrant, flavor-packed dish that's sure to become your new favorite morning go-to. This quick and easy recipe combines fluffy scrambled eggs with a medley of sautéed red bell pepper, onion, jalapeño, black beans, and diced tomato, all seasoned to perfection with cumin and chili powder. A generous sprinkle of melted cheddar cheese ties it all together, while toppings like creamy avocado, fresh cilantro, and optional tangy sour cream bring bold, irresistible flavors to every bite. Serve it with warm corn tortillas for a hearty, Tex-Mex-inspired breakfast or brunch that's ready in just 25 minutes. Perfect for those craving a protein-rich and satisfying start to the day, this recipe is as eye-catching as it is delicious!

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 4 large eggs
• 2 tablespoons milk
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 small, diced red bell pepper
• 1 small, diced yellow onion
• 1 small, finely chopped jalapeño
• 0.5 cup, cooked or canned (drained and rinsed) black beans
• 1 medium, diced tomato
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon (or to taste) salt
• 0.25 teaspoon black pepper
• 0.5 cup, shredded cheddar cheese
• 1 medium, sliced avocado
• 2 tablespoons, chopped cilantro
• 2 tablespoons (optional) sour cream
• 4 small, warmed (optional) corn tortillas

Directions

Step 1

In a small bowl, crack the eggs and whisk them together with the milk until fully combined. Set aside.

Step 2

Heat the butter and olive oil in a large non-stick skillet over medium heat.

Step 3

Add the diced red bell pepper, yellow onion, and chopped jalapeño to the skillet. Sauté for 3-4 minutes, stirring occasionally, until the vegetables are softened.

Step 4

Stir in the black beans, diced tomato, ground cumin, chili powder, salt, and black pepper. Cook for an additional 2 minutes until heated through.

Step 5

Reduce the heat to medium-low and pour the whisked eggs into the skillet. Allow the eggs to set around the edges for 30 seconds, then gently stir with a spatula to scramble.

Step 6

Continue to cook and stir the eggs until they are fully cooked but still soft and creamy, about 2-3 minutes.

Step 7

Sprinkle the shredded cheddar cheese over the scrambled eggs and remove the skillet from the heat. Let the cheese melt slightly.

Step 8

Serve the Mexican scramble topped with sliced avocado, chopped cilantro, and a dollop of sour cream, if desired.

Step 9

Pair with warm corn tortillas on the side for a complete meal, if using.

Nutrition Facts

Serving size	(1009.0g)

Amount per serving	% Daily Value*
Calories	1424.1

Total Fat 82.3g	0%
Saturated Fat 25.3g	0%
Polyunsaturated Fat 4.2g
Cholesterol 805.6mg	0%
Sodium 3515.6mg	0%
Total Carbohydrate 117.4g	0%
Dietary Fiber 28.8g	0%
Total Sugars 23.3g
Protein 57.3g	0%

Vitamin D 177.0IU	0%
Calcium 604.2mg	0%
Iron 10.4mg	0%
Potassium 2010.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.5%

Protein: 15.9%

Carbs: 32.6%