Southwest Scrambled Eggs

$6.12 recipe / $1.53 serving
by Beth - Budget Bytes
4.85 from 13 votes
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Scramble eggs make a great last minute, sweep-the-kitchen weekend brunch or dinner. As I was looking through my pantry and fridge taking note of what needed to be used up today, I noticed I had half a jar of taco sauce, a small can of diced green chiles, and a whole block of pepper jack cheese. I knew immediately that I wanted a cheesy skillet full of Ultimate Southwest Scrambled Eggs for lunch. It’s like loaded nachos, except all egg and no nacho. LOL. As a devout egg lover, I’m not sad about that.

Overhead view of a skillet full of Ultimate Southwest Scrambled Eggs topped with tomato and green onion

How to Serve Southwest Scrambled Eggs

I just eat them as-is, but there are several other things you can do with these scrambled eggs! Use these “loaded” scrambled eggs as a base for breakfast tacos, breakfast burritos, or even breakfast quesadillas. Got leftover tortilla chips? Break them up and toss them right in the skillet with the cheesy eggs for a crunchy finish.

Other Topping Ideas

When avocados are in season and less than a dollar each, dice them up and add them to the party. Salsa can be used in place of the taco sauce (although it can make the mix a bit more watery), or if you have any leftover homemade enchilada sauce, you can use that.

Can I Add Meat?

If you’re a meat-manditory person, you can brown some breakfast sausage, ground beef, or bacon in the skillet before cooking the eggs (remove the meat first, then stir it back in later), or simply add some shredded rotisserie chicken. See how many options there are? SWEEP THE KITCHEN.

Ultimate Southwest Scrambled Eggs make a fast and filling dinner or brunch, and are a great way to use up leftover ingredients in the kitchen.

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Southwest Scrambled Eggs

4.85 from 13 votes
Ultimate Southwest Scrambled Eggs make a fast and filling dinner or brunch, and are a great way to use up leftover ingredients in the kitchen.
Servings 4
Prep 10 minutes
Cook 15 minutes
Total 25 minutes


  • 8 large eggs ($2.16)
  • 1/4 cup milk ($0.08)
  • salt and pepper ($0.05)
  • 1 Tbsp butter ($0.08)
  • 1 15oz. can black beans ($0.89)
  • 1 4oz. can diced green chiles ($0.87)
  • 1/4 cup taco sauce ($0.48)
  • 4 oz. pepper jack, shredded ($1.00)
  • 2 green onions ($0.17)
  • 1 small tomato ($0.34)


  • Rinse the can of beans in a colander and let drain as you prepare the eggs.
  • In a large bowl, combine the eggs, milk, a pinch of salt, and pepper. Whisk until fairly smooth.
  • Heat a large skillet over medium-low heat. Once hot, add the butter and let it melt. Spread the butter over the surface of the skillet with a spatula. Pour the whisked eggs into the skillet and gently fold them with the spatula as they begin to set. Avoid over stirring the eggs.
  • When the eggs are bout 75% set (still soft, moist, and fluid around the edges), add the drained beans and chopped green chiles (no need to drain the chiles). Gently fold the beans and chiles into the scrambled eggs. Drizzle taco sauce over the eggs, then top with pepper jack.
  • Place a lid on the skillet and let it warm for about 5 more minutes, or until the eggs are fully set and the cheese on top is melted.
  • While the eggs are warming through, slice the green onions and dice the tomato. Top the eggs with the fresh tomato and green onion just before serving.

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Serving: 1ServingCalories: 458.5kcalCarbohydrates: 33.25gProtein: 30.75gFat: 22.93gSodium: 1182.15mgFiber: 12.3g
Read our full nutrition disclaimer here.
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Scroll down for the step by step photos!

Ultimate Southwest Scrambled Eggs make a fast and filling dinner or brunch, and are a great way to use up leftover ingredients in the kitchen.

How to Make Southwest Scrambled Eggs – Step by Step Photos

Shredded pepper jack, a can of green chiles, and sliced green onions

Eggs cook quickly, so I like to prepare my ingredients ahead of time. Rinse and drain a 15oz. can of black beans (those are in my sink, so not pictured). Open a 4oz. can of diced green chiles. Shred 4oz. pepper jack cheese, slice two green onions, and dice one small tomato (I actually diced the tomato as the skillet was warming later, but it’s never a bad idea to do it ahead of time). Milk Eggs Salt and Pepper in a bowl with a whisk on the side

Add 8 large eggs to a large bowl, along with 1/4 cup milk and a pinch of salt and pepper. Whisk until fairly smooth. My personal preference is to not whisk the bejeezus out of the eggs, so there are still ribbons of white and yellow in the final scrambled eggs.

Lightly Scrambled Eggs in the skillet, topped with pepper

I prefer to cook my scrambled eggs over medium-low heat so that I have better control over how fast they cook. The biggest mistake people make with scrambled eggs is over cooking and over stirring them until they are dry, flakey, and in tiny pieces. To avoid that, heat a large skillet over a medium-low flame. Add a tablespoon of butter and let it melt in the skillet. Spread the butter over the entire surface of the skillet. Pour in the eggs, then gently fold the mixture as it begins to set on the bottom. Don’t move the eggs around excessively, just push them around occasionally as the bottom layer solidifies. When they’re about 75% set, then it’s time to start adding in the other ingredients (the eggs will continue to cook, don’t worry).

Fold in Black Beans and Green Chiles

Add the drained black beans and a 4oz. can of diced green chiles. Gently fold them into the eggs. If you stir too much, everything will get pasty and gross, so just gently fold to maintain the nice large pieces of egg.

Taco sauce being poured onto the eggs and beans in the skillet

Drizzle a little taco sauce over the eggs… (about 1/4 cup)

Add Shredded Pepper Jack to the skillet

Add 4oz. shredded pepper jack cheese, then place a lid on the skillet. Keep the eggs over the medium-low flame to let them heat through and to melt the cheese (about 5 minutes).

Top with Tomatoes and Green Onion

Once the eggs have set and the cheese has melted, top with the diced tomato and sliced green onion.

A spatula scooping some Ultimate Southwest Scrambled Eggs out of the skillet

Then enjoy the cheesy goodness that is the Ultimate Southwest Scrambled Eggs.

A hand holding a taco filled with Ultimate Southwest Scrambled Eggs

Or, if you have some tortillas laying around (I ALWAYS seem to have tortillas in my fridge), you can stuff the eggs into a cute little breakfast taco, burrito, or quesadilla! 🌮🌯🍳

Check out these other great egg dishes:

Ultimate Southwest Scrambled Eggs make a fast and filling dinner or brunch, and are a great way to use up leftover ingredients in the kitchen.
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  1. I fried up some other old veggies (onion, bell pepper) and added in some corn, just because I had some leftovers.  This was super delicious – thank you so much!

  2. This was delicious! I added about a 1/2 cup of chopped cooked bacon because we love bacon! This is quick n easy AND tastes so good! Try it :)

  3. Simple and delicious. Reheated in the microwave amazingly well for breakfasts for the work week, with no noticeable change in texture.

  4. My family loves this…. it reminds my wife of a “mexican pizza” from Taco Bell! It is perfect for a quick weeknight meal. I have made this recipe several times, exactly as listed, it is a “regular” in the recipe book.

  5. Beth, thanks so much for all of your delicious recipes. I have had more success with your recipes for my family than with any other resource.

    What would you suggest as an alternative to green chiles? I have one family member whose stomach doesn’t tolerate them. Thank you!

    1. I’d probably just leave them out. :) There is enough going on with the other ingredients that it will still be tasty!

      1. The Ultimate Southwest Egg Scramble is amazing!!! I turned this delicious dish into breakfast burritos for my sister and me this week, and I added Beef Chorizo and red onion for some extra flavor. I plan on adding some taco sauce to the burrito after I heat it up in the microwave. I will be making this again. Thank you for sharing this very delicious recipe Miss Beth 😃

  6. My son and I absolutely loved this. We took out the tomatoes and added spicy sausage. Yum! I think we might add some crispy home fries to it next time.

  7. I made this the other day and it was delicious! I couldn’t poach the eggs so I just made sunny side up and I also added a little mustard to the sauce for more flavor. Thank you for the recipe. Yummy!

  8. Hi Beth, I love love this recipe. Even though it’s just sweetie and me I make the whole recipe. Then use it to stuff a burrito that I grill on my grill pan. We share one for breakfast or lunch with some fruit. Also I just want to thank you for sticking to your blog format and NOT cluttering it up with a bunch of crazy adds. I love your recipes. They inspire me. Thanks!