southwest breakfast scramble

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  6 Egg, Whole, Large(264g)
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  2 tbsp Butter
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  15 oz Beans, Black, Canned, Drained
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  2 cup Tortilla Chips, Corn, Plain
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  1 cup Salsa, Prepared, Red, Store-Bought
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  1 cup Mexican Blend Cheese
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  1 Cilantro, Fresh
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  salt and pepper to taste ($0.05)

Instructions

1. 1Drain and rinse the black beans in a colander and set aside to finish draining.
2. 2Crack the 6 eggs into a large bowl, season with salt and pepper to taste, and whisk until fully combined.
3. 3Melt the 2 Tbsp butter in a large skillet over medium-low heat, swirling to coat the pan evenly, about 1 minute.
4. 4Pour in the whisked eggs and cook over medium-low heat for 3–4 minutes, gently pushing the cooked edges toward the center with a spatula until the eggs are about 75% set and still slightly wet on top.
5. 5Fold in the drained black beans and tortilla strips, breaking the strips into smaller pieces as you combine. Cook 1–2 minutes over medium-low heat until the eggs are nearly set.
6. 6Spoon the 1 cup salsa evenly over the mixture and sprinkle the 1 cup shredded cheese on top. Cover the skillet, increase heat to medium, and cook 3–4 minutes until the cheese is fully melted and the eggs are set with no liquid remaining.
7. 7Remove from heat, roughly chop the cilantro, and scatter it over the top.
8. 8Divide evenly into 4 meal-prep containers while hot, seal, and refrigerate.