Skillet Breakfast Scramble
breakfast brunch

Skillet Breakfast Scramble

Need a new breakfast recipe? Try this 30-minute scrambled egg and Zatarain’s Spanish Rice meal – the perfect, hearty weekend dish makes up to 8 servings. Just open a jar of salsa and serve with warm flour tortillas.
  • 10m

    prep time

  • 30m

    Cook Time

  • 327

    Calories

  • 9

    Ingredients

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Ingredients

8

Servings

  • 2 1/2 cups water
  • 1 package ZATARAIN'S® Spanish Rice
  • 2 tablespoons butter, divided
  • 1/2 cup diced green bell pepper
  • 2 tablespoons finely chopped jalapeño pepper
  • 6 eggs, beaten
  • 1 cup frozen corn, thawed
  • 6 (8 inch) flour tortillas, warmed
  • 1 cup salsa

Instructions

  • Mix water, Rice Mix and 1 tablespoon of the butter in medium saucepan. Bring to boil on high heat. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Stir in corn. Let stand 5 minutes

  • Meanwhile, melt remaining 1 tablespoon butter in large nonstick skillet on medium heat. Add peppers; cook and stir 3 minutes or until softened. Add eggs; cook and stir until eggs are firm. Add rice mixture; mix lightly to combine

  • Serve with warm flour tortillas and salsa

Nutrition information (per Serving)

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