Tex-Mex Egg Skillet
Scrambled eggs folded with sautéed bell peppers and onion, seasoned with cumin, chili powder, and garlic powder — topped with fresh diced tomato, salsa, guacamole, and a dollop of plain Greek yogurt. A fast, satisfying Tex-Mex breakfast that comes together in 15 minutes and hits every note. Greek yogurt tastes the same as sour cream here. We promise.
- Eggs
- 8 large eggs
- ½ tsp cumin
- ½ tsp chili powder
- ¼ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- Vegetables
- 1 green bell pepper, finely diced
- 1 red bell pepper, finely diced
- 1 onion, finely diced
- — cooking spray
- Toppings
- 1 tomato, diced (fresh, added after cooking)
- — salsa or pico de gallo
- — guacamole
- — plain Greek yogurt (in place of sour cream — trust us)
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1
Sauté the vegetables
Lightly coat a large skillet with cooking spray and heat over medium. Add the diced bell peppers and onion. Sauté for 5–6 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent. The smaller you dice them the faster they cook — aim for ¼ inch pieces.
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2
Season the eggs
Crack the eggs into a bowl and add the cumin, chili powder, garlic powder, salt, and pepper. Whisk vigorously with a fork until smooth, fully combined, and slightly frothy — the more you whisk the fluffier the scramble.
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3
Scramble & fold
Push the cooked vegetables to one side of the skillet. Pour the seasoned egg mixture into the empty side of the pan to form an even layer. Let the eggs set slightly on the bottom — about 30 seconds — then gently scramble using a spatula, folding the curds over themselves. Once the eggs are just set but still slightly glossy, fold in the vegetables and remove from heat immediately. The eggs will continue to cook from residual heat so pull them a touch early.
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4
Serve & top
Divide onto plates and top with fresh diced tomato, a spoonful of salsa or pico de gallo, guacamole, and a generous dollop of plain Greek yogurt. Serve immediately while the eggs are still warm.
- Pull the eggs early: Scrambled eggs keep cooking from the residual heat of the pan even after you turn off the stove — pull them while they still look slightly underdone and fold in the vegetables immediately. They'll be perfectly set by the time they hit the plate.
- Greek yogurt really does taste like sour cream: The original recipe author makes this point and it's worth repeating — a cold dollop of plain Greek yogurt against warm seasoned scrambled eggs is genuinely indistinguishable from sour cream and adds protein rather than fat.
- Guacamole freezer tip: Wholly Guacamole 100-calorie packs store beautifully in the freezer — keep a box on hand and thaw a pack whenever you need a perfectly portioned serving of guac. A genuinely great WeightWise pantry hack.
- Dice the vegetables small: Finely diced bell pepper and onion cook faster and distribute more evenly throughout the scramble — large chunks take longer to soften and make the finished dish harder to eat.
- Add protein: Stir in cooked crumbled turkey sausage, diced ham, or leftover shredded chicken when you fold in the vegetables for a heartier breakfast that keeps you full significantly longer.