Ready to start your year off right? There’s no better way than beginning with a healthy breakfast made with eco-friendly cookware. This southwest breakfast scramble recipe is full of plant-based nutrition and flavor. And, thanks to a little something called a jalapeno, it’s got just enough kick to wake you up. Not a fan of spice? Don’t worry. You can leave it out and still enjoy the lime and cilantro flavors that will make this southwest breakfast scramble recipe a favorite for the whole family!
bambu is teaming up with Gritty Gourmet to bring you delicious recipes, tried and true tips for sustainable cooking, and eco-friendly cookware suggestions. We’re here to help you maintain your eco-friendly lifestyle no matter where you go. This month, we’re sharing a southwest breakfast scramble recipe that’s sure to have you excited to hop out of bed! Pairing tried and true flavors with a few special ingredients make this breakfast recipe one you’ll want to make again and again.
Here’s why we’re loving this southwest breakfast scramble recipe:
- A flavorful switch from routine breakfasts
- Packed with 25 grams of protein
- Adzuki beans and potatoes keep you fueled and full through the day
- Just enough spice to energize your taste buds!
Many people say that breakfast is the most important meal of the day, and we agree! There’s no better way to start the day than with a healthy meal that’s made with love and some eco-friendly cookware. And if you’re trying to incorporate more vegetarian options into your life this year, this southwest breakfast scramble recipe is the perfect way to start! Here’s why:
We know mornings can be hectic, so we’ve created a breakfast recipe that’s fast-cooking and only uses one pan (and a few simple pieces of eco-friendly cookware). Because who likes doing a pile of dishes, especially in the morning? If you’re really short on time in the morning, the ingredients for this southwest breakfast scramble recipe can be pre-chopped so all you have to do in the morning is toss them in the frying pan, crack an egg (if you want), and enjoy!
Let’s talk about adzuki beans…
If you’re looking through the ingredients list and you see an unfamiliar name, don’t worry. Adzuki beans have a funky name, but they’re easy to prepare, and you’ll love their slightly nutty flavor. Unlike many other beans, you don’t need to soak them before cooking. Just bring them to a boil in plenty of water, reduce to a simmer, and let them cook for about an hour. Easy, right? Plus, in addition to being a great source of plant-based protein, adzuki beans are full of soluble fiber, which aids digestion. And, they contain up to 29 different types of antioxidants, which puts them near the top of the list for antioxidant-rich foods. If you ask us, that seems like a pretty good way to start the day. To save you some time in the morning, cook your adzuki beans the night before and store them in the refrigerator until you’re ready to eat.
Hungry? Us too. Grab your go-to set of eco-friendly cookware, and let’s get cookin!
Breakfast with Bambu: Southwest Breakfast Scramble Recipe
- 3 potatoes
- 1/4 red onion
- 3 cloves garlic
- 1 jalapeno
- 2 bell peppers (red or orange are best)
- 1/2 cup cooked adzuki beans
- 1/4 cup corn
- 2 eggs (omit to make vegan)
- 1/2 lime
- 1 tablespoon olive or coconut oil
- 1 tablespoon fresh cilantro
- 1 avocado
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 1/2 teaspoon salt (more as desired)
- dash pepper
Eco-friendly Cookware and Tools
- Bambu cutting board
- Sharp knife for chopping veggies
- Bambu kitchen basics spatula
- Medium-sized frying pan
- Bambu utensil set
- Two bowls
Step 1. Pre-cook the adzuki beans. Bring 2 cups of water to a boil and add in dry beans. Boil for 5 minutes, then reduce to a simmer. Simmer beans for 1.5 hours or until soft. Remove from heat and strain. If cooking in advance, place in refrigerator until ready to use.
Step 2. Peel and slice potatoes into 1-inch pieces, about ¼ inch thick. For faster cooking, slice potatoes more thinly. Thinly slice the onion into 1-inch strips. Peel and finely dice the garlic. Once veggies are chopped, heat a medium-sized frying pan over medium-low heat. Add oil, vegetables, paprika, cumin, and salt. Let cook for 5 minutes, stirring occasionally.
Step 3. While potatoes are cooking, finely slice the jalapeno. If you prefer less spice, slice jalapeno in half and remove seeds before slicing. For more spice, slice with seeds intact. Slice bell peppers into thin strips. Add jalapeno and bell peppers to the frying pan and cook for 3 minutes, stirring occasionally.
Step 4. Add in corn and adzuki beans and stir to integrate into the mix. Increase heat to medium and stir consistently until corn and beans are heated through and potatoes are soft. Remove from heat and place half of southwest breakfast scramble mix in each bowl. Cover to keep warm.
Step 5 (optional). If an egg is desired, place the frying pan back on the stove over medium-low heat. Crack two eggs into the pan and cook until desired consistency is achieved. Season with a dash of salt and pepper. Once cooked, remove from heat and place one egg in each bowl on top of the southwest breakfast scramble.
Step 6. Garnish each bowl with ½ sliced avocado, cilantro, and the juice of ¼ lime. Adjust salt and pepper to taste and serve with eco-friendly cookware. Enjoy this southwest breakfast scramble recipe with a loved one!
Why use Bambu eco-friendly cookware in your kitchen?
Bamboo eco-friendly cookware has several benefits. Cookware made from bamboo won’t harm, stick to, or scratch your dishes. Searching for the best cookware for the family? Bamboo cookware is naturally non-toxic, and you can be sure that any eco-friendly cookware made by Bambu is certified and sustainably sourced. As home chefs ourselves, we pride ourselves on making simple bamboo cookware that’s durable, lightweight, and as eco-friendly as it is user-friendly.
Find more like this southwest breakfast scramble recipe and other tips for eco-friendly cooking at Gritty Gourmet.