Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 small yellow onion, finely diced (about 1 cup / 150 g)
  • 1 medium bell pepper (red or green), diced (about 1 cup / 150 g)
  • 2 cloves garlic, minced (about 6 g)
  • 12 oz lean ground turkey or breakfast sausage, crumbled (340 g) — OR 1 (15 oz / 425 g) can black beans, drained and rinsed (vegetarian variation)
  • 1 cup frozen corn, thawed (150 g)
  • 1 tablespoon taco seasoning or homemade mix (8 g) — Homemade: 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp onion powder, 1/4 tsp garlic powder, pinch cayenne, 1/2 tsp salt
  • 8 large eggs (8 × ~50 g each)
  • 2 tablespoons whole milk or half-and-half (30 ml) — optional for creamier eggs
  • 1 cup sharp cheddar or pepper jack, shredded (4 oz / 113 g)
  • 2 tablespoons chopped fresh cilantro (8 g)
  • 1 lime, cut into wedges (for serving)
  • Salt and freshly ground black pepper, to taste
  • 8 small corn or flour tortillas (6-inch / 15 cm) — optional
  • 1 avocado, sliced (optional)
  • Salsa or pico de gallo (optional)
  • Hot sauce (optional)

Instructions:

  1. Prep ingredients: dice onion and pepper, mince garlic, shred cheese, cut lime into wedges, and whisk eggs with milk, a pinch of salt, and pepper in a bowl.
  2. Heat oil in a large skillet over medium. Sauté onion and pepper until softened and translucent, about 4–5 minutes. Add garlic and cook 30 seconds until fragrant.
  3. Add ground turkey or crumbled sausage and brown, breaking into small pieces, until no pink remains, about 5–7 minutes (internal temp 165°F / 74°C). If using black beans, add drained beans and cook 2–3 minutes to warm and dry slightly.
  4. Stir in corn and taco seasoning; cook 1–2 minutes to bloom the spices. Taste and adjust salt and pepper. Transfer the meat or bean mixture to a bowl or to one side of the pan to avoid overcooking while you cook the eggs.
  5. Reduce heat to medium-low and add a touch more oil or butter if needed. Pour whisked eggs into the skillet and let sit 10–15 seconds to begin setting. Gently push eggs from the edge to the center to form large, soft curds and cook until mostly set but still slightly glossy, about 2–3 minutes.
  6. Return the meat/bean mixture to the pan with the eggs and fold gently to combine. Sprinkle shredded cheese on top and fold until melted. Stir in half the chopped cilantro and a squeeze of lime; adjust salt and pepper to taste.
  7. Portion and store: divide scramble into 4 meal-prep containers or serve immediately with warmed tortillas. Cool to room temperature (no more than 1 hour) then refrigerate in airtight containers for up to 4 days; freeze up to 3 months.