In a large mixing bowl, crack the 8 large eggs and add the 1/4 cup of milk. Whisk them together until well combined and fluffy. Stir in the 2 tablespoons of minced cilantro, 1 cup of sliced green onions, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Set this mixture aside.
Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. Once the oil is hot, add the 1 cup of diced red bell peppers and 1 cup of corn. Sauté for about 3-4 minutes, or until the bell peppers are slightly tender and the corn is heated through.
Next, add the 2 diced MorningStar Farms White Bean Chili Burgers to the skillet with the sautéed vegetables. Cook for an additional 2-3 minutes, allowing the burgers to warm up and absorb the flavors of the peppers and corn.
Pour the egg mixture into the skillet over the sautéed vegetables and burgers. Allow the eggs to cook undisturbed for about 1-2 minutes until they start to set around the edges.
Using a spatula, gently stir the eggs, folding them into the mixture. Continue to cook, stirring occasionally, until the eggs are fully cooked but still soft and fluffy, about 3-5 more minutes.
Once your Loaded Southwestern Scramble is cooked to your liking, remove it from the heat. Serve immediately, garnished with additional cilantro or green onions if desired.
