This gluten free Zucchini Breakfast recipe is an easy way to spice up your everyday scrambled eggs! Layers of onions, peppers, zucchini and blue corn chips are tossed with eggs and spices for the ultimate Southwestern inspired breakfast bowl.
Known to many as migas, these Zucchini Breakfast Eggs are the nachos of breakfast, but much healthier. While on vacation in Austin a couple years ago I rotated between migas and tacos for breakfast every single morning. It’s pretty hard to make food decisions in Austin when everything sounds so delicious.
In this zucchini breakfast recipe, eggs get a seasonal twist with fresh garden zucchini. The result is a breakfast bowl full of veggies, creamy eggs and a sprinkle of cheese. The tortilla chips absorb all the delicious flavors and add a texture that makes this breakfast bowl hearty, filling and gluten free.
Use multigrain tortilla chips instead of blue corn to get some whole grains and flax into this dish – like these Food Should Taste Good Multigrain Tortilla Chips.
How to Make these Zucchini Breakfast Eggs:
The trick to this breakfast scramble is to cook it low and slow once you add the eggs. Gently folding the eggs into the mixture. I get impatient (and usually hungry) so find it hard to wait, but it’s only 5-8 minutes of slow cooking to get this savory breakfast into your bowls and in your tummy!
Just add slices of avocado and your favorite salsa and/or hot sauce and your tastebuds will sing! I collect hot sauce like fine wine. On every vacation I make sure to discover a new one. Try Yellowbird Hot Sauce from Austin or Tango Chile Sauce from Brooklyn with this recipe.
Now you tell me…is this a bowl of nachos or breakfast?
try it and love it
PIN this Recipe!
Layers of onions, peppers, zucchini and blue corn chips are tossed with eggs and spices for the ultimate Southwestern inspired breakfast bowl.
- 2 Tbs olive oil
- 1/2 cup onion
- 1/2 cup diced red pepper
- 4 oz green chilis, drained
- 1 medium zucchini or summer squash, chopped (about 8" long)
- 1 jalapeño, finely diced
- 4 handfuls blue corn or whole grain tortilla chips, crushed
- 8 eggs
- 1/2 tsp chili powder
- 4 tbsp shredded cheese of choice
- 1 avocado, sliced
- 4 tbsp cilantro, to top
- 1 scallion, chopped to top
- Kosher salt and pepper, to season
Begin by heating 2 tbsp olive oil in a large skillet over medium heat. Add the onions and red peppers. Season with a pinch of salt and pepper and sauté for 3-4 minutes until onions are getting soft.
Add in drained green chilis, chopped zucchini and a few more pinches of salt. Sauté 2 minutes until heated.
Stir in diced jalapeño followed by crushed chips. Mix until chips are well distributed and coated with oil.
Reduce heat to low. In a small bowl, combine eggs, chili powder and a pinch of salt - whisk to combine. Now, pour in the egg mixture.
Gently fold the mixture with a spatula. Cook low and slow for 5-8 minutes until the eggs are no longer juicy.
Serve with a sprinkle with grated cheese, scallions, sliced avocado and cilantro.
Option to add more crushed chips to add crunchy texture.