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Monterey Breakfast Scrambler
Serve up stick-with-you goodness and the taste of sunshine featuring layered scrambled eggs, perfectly seasoned Bush's® Best® Taco Fiesta™ Black Beans, turkey sausage and melting Monterey Jack cheese. Complete with toast and low-sugar jam.
- Prep Time
20 Mins
- Cook Time
20 Mins
- Serves
1
INGREDIENTS
Scrambled Eggs
- 1/2 tsp Canola oil
- 2 Whole eggs (whipped with a fork)
- 1 Tbsp Water
- 1/4 tsp Black pepper
Scrambler
- 1/2 cup Bush’s® Best Fiesta Black Beans
- 2 Tbsp Turkey sausage (crumbled)
- 1 Tbsp Shredded Monterey Jack cheese
- 1/2 slice Dry toasted whole wheat bread
- 1 tsp Smucker’s Low-Sugar Strawberry Jam
INGREDIENTS
Scrambled Eggs
- 1/2 tsp Canola oil
- 2 Whole eggs (whipped with a fork)
- 1 Tbsp Water
- 1/4 tsp Black pepper
Scrambler
- 1/2 cup Bush’s® Best Fiesta Black Beans
- 2 Tbsp Turkey sausage (crumbled)
- 1 Tbsp Shredded Monterey Jack cheese
- 1/2 slice Dry toasted whole wheat bread
- 1 tsp Smucker’s Low-Sugar Strawberry Jam
DIRECTIONS
- EGGS: In a medium non-stick pan, heat Canola oil until it begins to shimmer.
- In a small bowl, whisk together eggs, water, and pepper.
- Add eggs to hot hold and stir often until soft curds form.
- Immediately remove from the heat and hold until ready to use.
- SCRAMBLER: Layer scrambled eggs, warm Fiesta Black Beans, crumbled sausage, and Monterey Jack cheese in an oven-proof dish.
- In a 350°F oven, heat scrambler about 7 minutes until cheese is melted.
- Remove from oven and serve with toast and jam.
