Breakfast Scramble

Ingredients:

  • 6 large eggs

  • 1 tablespoon butter or oil

  • 1/2 cup bell peppers, diced (any color)

  • 1/2 cup onions, diced

  • 1/2 cup cherry tomatoes, halved

  • 1/2 cup cooked black beans (drained and rinsed if canned)

  • 1/2 cup shredded cheese (cheddar, Monterey Jack, or your favorite)

  • 2 tablespoons Casa de S.A. Tex-Mex Blend

  • Salt and pepper, to taste

  • 1/4 cup fresh cilantro, chopped (optional)

  • Tortillas or toast, for serving

Instructions:

  1. Heat the butter or oil in a large non-stick skillet over medium heat. Add the diced bell peppers and onions. Sauté until the vegetables are tender and starting to brown, about 5-6 minutes.

  2. Stir in the cherry tomatoes and black beans. Cook for an additional 2 minutes until the tomatoes are slightly softened.

  3. In a bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs into the skillet with the vegetables. Let them cook undisturbed for a few moments until they start to set around the edges.

  4. Sprinkle the Casa de S.A. Tex-Mex Blend over the eggs. Gently stir and scramble the eggs with the vegetables until the eggs are fully cooked and mixed with the spices. Add the shredded cheese during the last minute of cooking, allowing it to melt into the scramble.

  5. Remove from heat and stir in the fresh cilantro, if using. Taste and adjust seasoning with additional salt and pepper if needed.