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Southwest Egg Scramble

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One of our favorite meals is breakfast for dinner.  Breakfast for dinner.. how incredibly easy is that?!  With my Fireman’s responsibility for dinner these days, we have had this egg scramble on more than one occasion.

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You can mix your fixin’s for these eggs with any protein/veggie combination you please.  We have a hankering for the poblano (Anaheim) pepper, sweet Texas onion, tomatoes, mushrooms, jalapeño, apple chicken sausage.  But your possibilities are endless with what you choose to mix in.  We’ve done it with bacon and avocado..and called it a Californian Club Egg Scramble.

Last week I got a great package in the mail full of samples from Cabot Creamery, one of which was their 50% Reduced Fat Jalapeño Cheddar Cheese.  YUM!  My, this was perfect to sprinkle over top of my eggs.  I made sure to remind my Fireman from my cosy place in the bed that we had that cheese to sample in the fridge.  Thank you, Cabot Cheese, for making this breakfast for dinner super delicious!

Southwest Egg Scramble

Yield: 4 Servings


  • 4 whole eggs
  • 6 egg whites
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon canola oil
  • 3 links chicken or sausage, casings removed (we use Adelle's All-Natural Apple Chicken Sausage)
  • 1 medium sweet onion, chopped
  • 1 poblano pepper, seeds and ribs removed, chopped
  • 1 jalapeño, seeds and ribs removed, diced
  • 1/2 cup chopped baby bella mushrooms
  • 1 Roma tomato, chopped
  • 3/4 cup (3 ounces) shredded reduced fat cheese (such as Cabot 50% Reduced Fat Jalapeño Cheddar)


In a medium bowl, combine whole eggs, egg whites, salt, and pepper, stirring with a whisk until frothy. Add a splash of milk if desired.

In a large saute pan, heat the canola oil over medium high heat. Crumble in the sausage and onion, stirring occasionally until onion is translucent and golden. Add in the peppers and mushrooms, continuing to cook until sausage is cooked through.

Gently stir in the tomatoes, careful not to break them up. Add in the eggs, stirring to coat the pan ingredients. Stir the egg mixture occasionally to scramble- should take just 3-4 minutes.

Remove from heat. Sprinkle with shredded cheese of choice and serve.

Nutritional Information:

Calories: 307; Fat: 17 g; Carbohydrate: 8 g; Fiber: 2 g; Protein: 30 g


We use this scramble as a filling for breakfast burritos, tacos, sammies..or with nothing but hot salsa..or ketchup?

I think, yes.


  1. Sounds like a perfect breakfast! I hope you are feeling okay!

  2. Oh Amber… we are SUCH a breakfast for dinner family. Seriously… my boys eat their best when it’s a breakfast meal, so I use that as my “crutch” :)

    So glad you enjoyed the samples!! Thanks for sharing :)

  3. Looks really delicious! Perfect breakfast for a perfect morning. Yummy!

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