Zesty Mexican Skillet Scramble with Sausage & Peppers
A vibrant and flavorful Mexican-inspired breakfast skillet, combining seasoned sausage, colorful bell peppers, and fluffy scrambled eggs, all topped with melted cheese. Perfect for a quick and hearty meal.
Ingredients
- 2 (about 4 oz total) breakfast sausage pattie
Substitute: 1/2 cup ground breakfast sausage or plant-based sausage
- 1/2 medium red bell pepper
Substitute: Any color bell pepper
- 1/2 medium green bell pepper
Substitute: Any color bell pepper
- 4 large egg
Substitute: Egg whites for a lighter option
- 1/3 cup (Monterey Jack or Cheddar) shredded cheese
Substitute: Queso fresco or a Mexican blend cheese
- 1 tbsp olive oil
Substitute: Vegetable oil
- 1/2 tsp chili powder
Substitute: Smoked paprika for a milder flavor
- 1/4 tsp ground cumin
Substitute: Omit if not available, but recommended for Mexican flavor
- to taste salt
- to taste black pepper
Equipment Needed
- • Large non-stick skillet (10-inch)
- • Chef's knife
- • Cutting board
- • Spatula
- • Mixing bowl
- • Whisk or fork
Nutrition (per serving)
Calories
980
Protein
55g
Carbs
15g
Fat
70g
Instructions
- 1
Prepare your ingredients: Dice the red and green bell peppers into 1/2-inch pieces. Crumble the sausage patties into small, bite-sized pieces. In a medium mixing bowl, whisk together the eggs with a pinch of salt and pepper.
⏱️ 8 minutes
Technique: mise en place (preparation)
- 2
Cook the sausage: Heat the olive oil in a large non-stick skillet over medium-high heat. Add the crumbled sausage and cook, breaking it up with a spatula, until it's fully browned and cooked through, about 5-6 minutes. Drain off any excess grease if desired (for a lighter dish).
⏱️ 5-6 minutes
Technique: browning (cooking until golden-brown)
- 3
Sauté the peppers: Add the diced red and green bell peppers to the skillet with the sausage. Cook, stirring occasionally, until the peppers are tender-crisp (softened but still have a slight crunch), about 4-5 minutes. Add the chili powder and cumin, stirring for 30 seconds to toast the spices and release their aroma.
⏱️ 4-5 minutes
Technique: sautéing (cooking quickly in a little fat while stirring)
- 4
Scramble the eggs: Pour the whisked eggs over the sausage and pepper mixture in the skillet. Let the eggs set (begin to solidify) for about 30 seconds without stirring. Then, gently push the cooked portions of the eggs towards the center with your spatula, allowing the uncooked egg to flow underneath. Continue to cook and gently stir until the eggs are mostly set but still slightly moist (this prevents dry, rubbery scrambled eggs), about 3-4 minutes.
⏱️ 3-4 minutes
Technique: scrambling (cooking eggs by stirring them gently)
- 5
Melt the cheese: Remove the skillet from the heat. Sprinkle the shredded cheese evenly over the scrambled eggs. Cover the skillet with a lid or a plate for 1-2 minutes, allowing the residual heat to perfectly melt the cheese.
⏱️ 1-2 minutes
Technique: melting
- 6
Serve immediately: Divide the Mexican skillet scramble between two plates. Enjoy hot!
⏱️ 1 minute
Technique: assembly
💡 Chef's Tips
For a spicier kick, add a pinch of cayenne pepper or a diced jalapeño along with the bell peppers. A splash of hot sauce at the end is also great! Don't overcook your scrambled eggs; they continue to cook slightly even after removed from heat.
⚠️ Common Mistakes to Avoid
- • Overcooking the eggs: This will result in dry, rubbery eggs. Remove them from heat when they are still slightly moist.
- • Not seasoning the eggs: Whisking salt and pepper directly into the eggs before cooking ensures even flavor.
- • Skipping the spices: Chili powder and cumin are key to the 'zesty Mexican' flavor profile.
Why Easy?
✓ What makes it easier:
- • Simple dicing and crumbling
- • Straightforward stovetop cooking (browning, sautéing, scrambling)
- • Common ingredients and flavors
