Ingredients
Egg Mixture
- 8 large eggs
- ½ cup milk
- 1 tsp taco seasoning
- Salt & pepper, to taste
Vegetables & Add-ins
- ½ cup diced bell pepper
- ½ cup black beans, drained and rinsed
- ¼ cup diced onions
- Olive oil, for cooking
- ½ cup salsa, for topping
Instructions
- Prepare vegetables: Heat a skillet over medium heat and add a splash of olive oil. Sauté the diced onions and bell peppers for about 3 minutes until they begin to soften.
- Add beans and seasoning: Stir in the black beans and sprinkle the taco seasoning over the veggies. Mix well to coat everything evenly and cook for another minute to meld the flavors.
- Scramble the eggs: In a bowl, whisk together the eggs, milk, salt, and pepper until well combined. Pour the egg mixture into the skillet with the vegetables. Cook while gently scrambling until the eggs are fully set but still moist.
- Portion and serve: Divide the taco scramble evenly into meal prep containers. Top each serving with salsa. Allow to cool slightly before covering and storing in the refrigerator for up to 4 days.
Notes
- For extra creaminess, serve with sliced avocado or shredded cheese.
- Warm tortillas make a great accompaniment for making breakfast tacos.
- This scramble stores well and is perfect for quick reheats throughout the week.
- Adjust spice levels by varying the amount of taco seasoning or adding hot sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast / Meal Prep
- Method: Stovetop
- Cuisine: Mexican-Inspired
