High Protein Breakfast Scramble (Meal Prep!)

high protein breakfast scramble on a plate topped with avocado slices.

High Protein Breakfast Scramble (Meal Prep!)

Course: Breakfast

Cuisine: Mexican

Keyword: southwest scramble

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 405kcal

Author: Megan Gilmore

If you're a high-volume eater who enjoys a big breakfast, this southwest scramble is one of my favorite options. It packs nearly 30 grams of protein per serving, plus a whopping 13 grams of fiber to help keep you full all morning. I'll show you how I meal prep this breakfast for an easier week ahead!

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Ingredients

1 red onion , diced
2 bell peppers (any color), diced and seeds removed
2 cups baby spinach , roughly chopped
15 ounces black beans
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoons chili powder
½ teaspoon fine sea salt
9 large eggs (see notes)
salsa (optional topping)

Instructions

In a large skillet over medium-high heat, spray with cooking spray and let the pan heat up for 1 to 2 minutes. Add the diced onion and bell peppers and stir often. Cook until the onions are soft and translucent, about 8 minutes.
Next, add the chopped spinach, drained black beans, cumin, oregano, chili powder, and salt. Stir well, until the spinach has wilted, about 2 minutes. Taste the mixture and add more salt, if needed. (I usually add another ½ teaspoon to this batch, which will taste salty at first, but it will be diluted when you add the eggs later.)
Once the veggies and beans are cooked, transfer them to 3 storage jars with a lid. Store these portions in the fridge until you're ready for breakfast. They will keep well for up to 4 days when chilled.
To prepare your breakfast, pour the contents from one of the jars into a non-stick skillet over medium heat. While you wait on that to heat up, crack 3 eggs (per portion) into a small bowl and whisk well with a fork. Stir the beans and veggies for 2 minutes, then add the whisked eggs. Let the eggs cook for 1-2 minutes, then stir gently with a spatula. Continue moving the eggs around with a spatula until the eggs are scrambled and everything is heated through, which should take about 4 to 5 minutes.
Once the eggs are fully cooked, transfer the scramble to a large serving plate and top with salsa, if desired. (You can also add avocado or guacamole, if you like.)

Notes

Nutrition information is for 1 serving, assuming you use 3 eggs per portion and evenly divide the beans and veggies. (Spray oil and salsa is not included in total.) This information is automatically calculated using an online database, so it's just an estimate and not a guarantee.

Glass Storage Jars: I use these glass jars with lids (affiliate link) in my photos. You'll see these a lot on my website! We own 10-12 of them to use for chia pudding, overnight oats, and other meal prep options.

Nutrition