Tex Mex Egg Scramble – Healthy Meal Prep
12 NOVEMBER 2018
healthy Tex-Mex egg scramble
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Meal prep is something that many people want to do, but don’t know how to go about it. If you need ideas, I have a few for you today!
Later this week, my good friend has an MMA bout he’s fighting in, and he’s cutting the calories back to make weight. But he had to go out of town this past weekend for work — so he asked if I’d meal prep for him!
Meal prepping ensures you don’t run into any issues getting the proper nutrition, especially while away from home. You’re not left scrambling (hehe) to get a good meal that works for your diet plan — you’re always prepared.
This recipe is a healthy egg scramble, with a Tex-Mex flare. You can make it to to share with a few people, or box it up and have it for breakfast 3 days in a row! (Hence — meal prep!)
EGG SCRAMBLE: The Seasonings
In addition to the sauteed peppers and onions that are used in this egg scramble recipe, the “Tex-Mex” aspect is derived from the flavor I impart in the eggs.
Using half whole eggs and half egg whites, I was able to downplay the fat content from the yolk and make it a much leaner dish. But of course, that can make the eggs taste bland! To avoid this, I used seasonings to cultivate delicious flavor.
This egg scramble has:
- chili powder
- paprika
- pinch of cayenne
- pinch of crushed red pepper
These are spices you will find in any taco/enchilada seasoning mix that help to create the authentic flavor that is “Tex-Mex”.
EGG SCRAMBLE: The Process
You’ll start by slicing the bell peppers and onion, and sauteing them in a little butter/oil. Season those, and remove from heat.
The tricky part is cooking the eggs. Once your egg mixture goes into the pot over medium-low heat, you’ll want to stay right on top of stirring and folding it. Gordon Ramsey recommends using a RUBBER SPATULA so as not to break the eggs, but rather, fold them.
I even took the egg scramble the heat mid-cooking to slow down the process, reduce the temperature, and prevent burning on the bottom of the pot. This ensures that they get nice and fluffy, instead of yucky and rubbery.
The sauteed peppers and onions go in just before taking the eggs off the stove.
EGG SCRAMBLE: The “Cheese” Component
I add nutritional yeast to the egg scramble right at the end. This is a common vegetarian / vegan substitute for a cheesy flavor. It also adds back some yellow color that is reduced when cutting the whole eggs with egg whites.
Lastly, I add just a handful of shredded cheese. In this recipe, I chose to use an Almond-based mozzarella style cheese alternative. There are a variety of brands out there, whether nut, soy, or coconut based that work great — it’s all about preference.
You can of course use regular cheese, or a reduced fat version if you like. I do not recommend fat free cheeses. Taking all the fat out of cheese defeats the purpose!
Enjoy this recipe with friends/family, make a smaller portion for yourself, or package some up for the next few days to make breakfast a little easier!
| Servings | Prep Time |
| 4 servings | 10 minutes |
| Cook Time |
| 20 minutes |
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Delicious & nutritious egg scramble. Perfect for meal prep recipes. Peppers, onions, and seasoned eggs make this Tex Mex egg scramble healthy & satisfying.
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- 1 Tbl. butter (divided)
- 1 tsp extra virgin olive oil
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 white onion, sliced
- 1 pinch crushed red pepper flake
- 6 whole eggs
- 5 egg whites
- 1/2 cup 1% milk
- 1 tsp chili powder
- 1/2 tsp paprika
- 2 pinches cayenne
- 1 Tbl nutritional yeast
- 1/2 cup low-fat mozzarella cheese / cheese alternative, shredded
- salt and black pepper to taste
- Heat frying pan over medium heat and add oil and half the butter. Add peppers and onions and saute, tossing to coat. Season with salt and pinch of crushed red pepper flake. Cook until mostly soft, then remove from heat and reserve.
- While peppers and onions cook, make egg mixture. Combine whole eggs, egg whites, milk, chili powder, paprika and cayenne in medium bowl. Season with salt and a touch of black pepper. Whisk until well combined.
- Put small pot on medium-low heat, and add remaining butter. Pour in egg mixture, whisking as adding to pot. Use rubber spatula to fold eggs and scrape bottom to avoid burning. Remove from heat halfway through to lower temperature of eggs while stirring. Return to heat.
- Once it has become more solid than liquid, add back sauteed peppers and onions. Stir to combine. Add nutritional yeast and "cheese". Fold eggs one more time and remove from heat, plating immediately to avoid overcooking. Season with salt and pepper, and serve.