Southwest Breakfast Scramble

Ahhh, it’s everything I love in one place: eggs, salsa, cheese, chips, and cilantro. Oh, and black beans, too! Just feed me this every day for the rest of my life and I’ll be straight.

This super quick Southwest Breakfast Scramble is reminiscent of migas because of the tortilla strips, but I just ended up adding all the things that I like best. It’s really delicious and hearty… and who really cares if you eat it for breakfast, lunch, or dinner? I know I’ll be bringing it to work with me tomorrow for lunch.

I’ll be using the microwave to reheat my leftovers. Sure, it will change the texture a bit (the eggs will get more firm and the tortilla strips more soft), but that’s just how leftovers go. It’s never quite the same, but still delicious!

P.S. If you’re not into cilantro, use some sliced green onion instead. They don’t taste similar at all, but it’s nice to have something green and fresh on top for contrast.

Top view of a skillet of Southwest Breakfast Scramble

Southwest Scramble Skillet - Budget Bytes
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5 from 12 votes

southwest breakfast scramble

Eggs, tortilla strips, salsa, beans, cheese, and cilantro create an addictive mix in this Southwest Breakfast Scramble. 
Author: Beth - Budget Bytes
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: 4


  • 6 large eggs ($1.35)
  • 2 Tbsp butter ($0.15)
  • 1 15oz. can black beans ($1.19)
  • 2-3 cups tortilla strips ($0.63)
  • 1 cup salsa ($0.99)
  • 1 cup shredded cheese ($1.20)
  • 1 handful fresh cilantro ($0.17)
  • salt and pepper to taste ($0.05)


  • Drain the black beans and rinse them briefly with water. Let them drain while you prepare the rest. Crack six eggs into a large bowl and lightly whisk them. Melt 2 tablespoons of butter in a large skillet over medium-low heat.
  • Once the butter is melted, pour the eggs into the skillet. Let them cook slowly over medium-low heat. As the bottom layer begins to set, use a spatula to drag the outside edges in towards the center, allowing the uncooked egg to run back into the empty space. Continue to gently move the eggs around in the skillet in this manner until they are about 75% set. The eggs will continue to cook as you add other ingredients, so you do not want to over cook them at this step. Season the eggs with salt and pepper if desired.
  • Add the drained beans and 2-3 cups of tortilla strips to the skillet. Gently fold them into the eggs, breaking the tortilla strips into smaller pieces as you go. Spoon one cup of salsa over top of the egg mixture and then sprinkle one cup of shredded cheese over top.
  • Place a lid on the skillet and turn the heat up to medium. Allow the skillet to heat for five minutes, or until mostly heated through. While the skillet is heating, pull the cilantro leaves from the stems and give them a rough chop. Remove the lid and gently fold the ingredients in the skillet, so that the cheese gets a little mixed in and melts slightly. Sprinkle the cilantro over top and serve hot.
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Serving: 1 ServingCalories: 496.63 kcalCarbohydrates: 46.7 gProtein: 25.33 gFat: 22.73 gSodium: 1393.45 mgFiber: 13.8 g
Nutritional values are estimates only. See our full nutrition disclaimer here.

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Southwest Breakfast Scramble in bowl with a fork on the side

Step By Step Photos

black beans in colander to rinse
Rinse the beans first, so that they’re ready to go when you need them. The cooking process is quick and if you get delayed the eggs may become over cooked.

whisking eggs in mixing bowl
Lightly whisk six eggs.

cooking eggs in skillet, stirring with spatula
Melt two tablespoons of butter in a large skillet over medium-low heat. Once melted, pour in the eggs. Cook the eggs slowly over medium-low heat, gently moving them around the pan only when the bottom layer begins to set. Never briskly stir the eggs while they cook because this will create small, dry pieces rather than large, moist folds of egg.

scrambled eggs in skillet
Only cook the eggs until they are about 75% set. They should still be moist, but in large pieces. They will continue to cook as you add the rest of the ingredients.

tortilla strips in measuring cup with full bag in background
I like these Mission tortilla strips for this recipe because they’re thick and can hold up to the moisture in the scramble. Plus, they’re usually a bit less expensive than regular tortilla chips. I used somewhere between 2-3 cups. They’re kind of hard to measure.

tortilla chips, beans and eggs folded together in skillet
Add the beans and tortilla strips to the egg, and gently fold them in. Break up the tortilla strips into smaller pieces as you fold.

salsa and shredded cheese poured on top
Spoon the salsa over top and then cover with cheese.

skillet covered with lid to let mixture cook
Place a lid on the skillet to hold in the heat, turn the heat up to medium, and let it cook for five minutes, or until it is mostly heated through.

mixing melted cheese into everything else
After it heats, gently fold the mixture a little bit more to incorporate the cheese and let it get in contact with some hot parts, so that it will melt. Sorry, this picture has a bad case of the blurs.

cilantro sprinkled on top of finished dish in skillet
Top with fresh cilantro or green onion, if you prefer! Eat!

Close up of Southwest Breakfast Scramble
Oh. My.

Bowl of Southwest Breakfast Scramble with full skillet in the background and a napkin and fork on the side
Taking pictures was hard because I couldn’t wait to dig in…

Close up of a forkful of Southwest Breakfast Scramble
Oh, yes ma’am.