Ultimate Southwest Scrambled Eggs

Ingredients

• 8 large eggs
• 1/4 cup milk
• Salt and pepper
• 1 Tbsp butter
• 15 oz. can black beans
• 4 oz. can diced green chiles
• 1/4 cup taco sauce
• 4 oz. pepper jack, shredded
• 2 green onions
• 1 small tomato

Directions

1. Pour the beans into a colander, rinse them well, and leave them to drain while you start the eggs. In a large bowl, whisk together the eggs, milk, a pinch of salt, and pepper until the mixture looks mostly even.
2. Set a large skillet over medium-low heat. When the pan is warm, add the butter and let it melt, then use a spatula to coat the skillet with it. Add the egg mixture and, as it begins to thicken, slowly fold it with the spatula. Don’t stir too much, or the eggs will lose that soft texture.
3. Once the eggs are about 75% set, with the edges still loose, soft, and a little wet, add the drained beans and the chopped green chiles, including their liquid. Fold them gently into the eggs. Spoon the taco sauce over the top, then scatter the pepper jack over everything.
4. Cover the skillet and let it continue cooking for about 5 more minutes, until the eggs are completely set and the cheese has melted.
5. As the eggs finish, slice the green onions and dice the tomato. Add the tomato and green onions on top right before serving.