Betty Crockers Tex Mex Scrambled Eggs Recipes

Steps:

• Heat oven to 350°F.
• Slice Hawaiian rolls in half, but do not separate the rolls; place bottom halves in ungreased 13x9-inch (3-quart) baking dish. Set aside.
• Spray 8-inch skillet with cooking spray. In medium bowl, beat eggs and milk with whisk until well combined. Scramble egg mixture in skillet over medium heat until nearly set. Stir in green chiles. Set aside.
• In another 8-inch skillet, cook chorizo over medium-high heat, stirring frequently, until cook through.
• Spoon scrambled eggs onto Hawaiian rolls. Top with cooked chorizo. Place cheese evenly over tops of sandwiches. Top sandwiches with top halves of rolls.
• In small bowl, stir together melted butter and taco seasoning mix. Spoon over sandwiches. Cover tightly with foil. Bake 20 minutes.

Steps:

• In a medium bowl, beat the eggs, water, salt and pepper with a fork or wire whisk until well mixed.
• In a 10-inch skillet, heat the butter over medium heat just until it begins to sizzle and look hot.
• Pour egg mixture into skillet. The egg mixture will become firm at the bottom and side very quickly. When this happens, gently lift the cooked portions around the edge with a turner so that the thin, uncooked portion can flow to the bottom. Avoid constant stirring because the eggs will become dry and rubbery rather than light and fluffy.
• Cook 3 to 4 minutes or until eggs are thickened throughout but still moist and creamy. Serve immediately.

Steps:

• In a non stick skillet melt butter. Pour eggs into skillet.
• Cook while stirring from the bottom. When eggs are almost set add cheese dip.
• Cook for short time and then turn off heat. Let set until cheese is runny and sausage is heated through.

Steps:

• Cut each tortilla into 12 wedges.
• Heat oil in a large nonstick frying pan until hot.
• Add the tortilla wedges and stir until crisp.
• Reduce heat.
• Add the green onion and stir for one minute.
• Pour the eggs over the tortilla mixture.
• As the eggs begin to set on the bottom and sides, gently lift cooked portions with spatula so that the thin uncooked portion can flow to the bottom.
• DO NOT STIR.
• Sprinkle with cheese and let it melt.
• Top with tomato.
• Sprinkle with the fresh chopped cilantro.
• Serve at once.

Steps:

• Break eggs into a bowl with milk or water.
• Add salt and pepper.
• Beat with a fork or whisk.
• Heat butter in a moderately hot skillet.
• Pour the egg mixture in and reduce heat to low.
• [Eggs should be scrambled slowly and gently!].
• When mixture starts to set at the bottom and sides, lift the cooked portions with a spatula and turn gently to cook all portions evenly.
• As soon as the eggs are almost cooked through but are still moist and glossy, about 5-8 minutes, quickly remove to a hot platter and serve at once.

Steps:

• In a small mixing bowl, thoroughly whisk together eggs, reduced-fat mayonnaise, and salt.
• Heat a skillet over low-medium heat. Melt butter; then add egg mixture. As eggs cook, slowly but constantly move them around skillet. Cook only until eggs are set, yet still soft and moist--avoid overcooking.
• Transfer scrambled eggs to a plate and season to taste with salt and pepper; serve hot.

Steps:

• In a large skillet, melt butter over medium-high heat. Add onion; cook and stir 2 minutes. Add bell pepper and mushrooms; cook and stir 2 more minutes. Add corn, pimientos, salt and pepper; mix well. Reduce heat to medium. Continue cooking until onions and peppers are tender.
• Meanwhile, in a medium bowl, beat eggs with water; add to skillet. Scramble to desired doneness. Top each serving with salsa.