Thanks to canned black beans, purchased salsa, and pre-shredded cheese, this protein-rich breakfast can be prepared in minutes. To multiply the recipe, season the eggs in one big batch, but scramble each portion individually.
PREP TIME5-7 MINS
COOKING TIME5-7 MINS
Whisk together the eggs, cumin, garlic salt, and pepper and set aside.
Place the beans and salsa in a small nonstick skillet over medium high heat and cook, stirring often, for about 30 seconds, until the salsa liquid has evaporated.
Add the egg mixture to the skillet and cook, stirring, until the eggs are nearly done.
Add half of the cheese and continue to cook, stirring, until the eggs reach the desired consistency.
Transfer to a plate, sprinkle with the remaining cheese, and serve.