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Zucchini Breakfast Eggs with Green Chilis

Layers of onions, peppers, zucchini and blue corn chips are tossed with eggs and spices for the ultimate Southwestern inspired breakfast bowl.

Course Breakfast
Cuisine American, Mexican
Keyword Migas, scrambled eggs
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 485 kcal


  • 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


  1. 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.

  2. Add in drained green chilis, chopped zucchini and a few more pinches of salt. Sauté 2 minutes until heated. 

  3. Stir in diced jalapeño followed by crushed chips. Mix until chips are well distributed and coated with oil.

  4. 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.

  5. Gently fold the mixture with a spatula. Cook low and slow for 5-8 minutes until the eggs are no longer juicy.

  6. Serve with a sprinkle with grated cheese, scallions, sliced avocado and cilantro.

  7. Option to add more crushed chips to add crunchy texture.

Nutrition Facts
Zucchini Breakfast Eggs with Green Chilis
Amount Per Serving (1 g)
Calories 485
* Percent Daily Values are based on a 2000 calorie diet.