Tex Mex Scrambled Eggs Recipes

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TEX-MEX SCRAMBLED EGGS

Looking for a delicious dinner made using Old El Paso® thick 'n chunky salsa? Then check out this tasty scrambled eggs recipe that's ready in just 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 8



Tex-Mex Scrambled Eggs image

Steps:

  • Heat oil in 10-inch nonstick skillet over medium-high heat. Cook tortilla strips and 1/4 cup onion in oil about 5 minutes, stirring frequently, until tortillas are crisp. Mix eggs and chili; pour over tortilla mixture. Reduce heat to medium.
  • As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Do not stir. Cook 4 to 5 minutes or until eggs are set but still moist.
  • Top each serving with salsa, sour cream and green onions.

Nutrition Facts : Calories 270, Carbohydrate 16 g, Cholesterol 430 mg, Fat 1, Fiber 1 g, Protein 14 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 5 g, TransFat 0 g

2 teaspoons vegetable oil
3 corn tortillas (5 or 6 inches in diameter), cut into thin strips
1 small onion, chopped (1/4 cup)
8 eggs, beaten
1/2 medium jalapeño chili, seeded and chopped
1 cup Old El Paso™ thick 'n chunky salsa
1/4 cup sour cream
2 medium green onions, chopped (2 tablespoons)

TEX-MEX SCRAMBLE

This homey mix of eggs, corn tortilla strips, roast beef and other savory ingredients is a favorite dinner for two for Paula Hill Wharton and her husband in El Paso, Texas.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 2 servings.

Number Of Ingredients 10



Tex-Mex Scramble image

Steps:

  • In a large nonstick skillet, cook tortilla strips in 2 teaspoons oil for 5 minutes or until lightly golden brown but not crisp. Add the onion, jalapeno and remaining oil; cook 2 minutes longer. , Add the eggs, tomato, beef, salt and pepper; cook and stir until eggs are completely set. Sprinkle with cheese; cover and let stand for 2-3 minutes until cheese is melted.

Nutrition Facts : Calories 410 calories, Fat 25g fat (8g saturated fat), Cholesterol 452mg cholesterol, Sodium 437mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 25g protein.

3 corn tortillas (6 inches), cut into thin strips
4 teaspoons olive oil, divided
2 tablespoons chopped onion
1 jalapeno pepper, seeded and chopped
4 eggs, lightly beaten
1 plum tomato, chopped
1/4 cup shredded cooked roast beef
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Monterey Jack cheese

MORNING TEX-MEX SCRAMBLE

Enjoy the deliciousness of this tasty Tex-Mex scramble! This cheesy and flavorful Morning Tex-Mex Scramble happens to be a great Healthy Living recipe.

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 4 servings.

Number Of Ingredients 6



Morning Tex-Mex Scramble image

Steps:

  • Beat egg product and cottage cheese with whisk until well blended; set aside.
  • Cook vegetables in medium nonstick skillet sprayed with cooking spray on medium-high heat 2 to 4 min. or until crisp-tender, stirring occasionally.
  • Add egg mixture and cheddar; cook on medium heat 8 to 10 min. or until egg mixture is set, stirring frequently. Serve topped with salsa.

Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g

2 cups cholesterol-free egg product
1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 green pepper, chopped
1/2 cup chopped onions
1/2 cup KRAFT 2% Milk Shredded Mild Cheddar Cheese
1/2 cup TACO BELL® Thick & Chunky Salsa

TEX MEX SCRAMBLED EGGS

Make and share this Tex Mex Scrambled Eggs recipe from Food.com.

Provided by Vicki in CT

Categories     Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8



Tex Mex Scrambled Eggs image

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.

Nutrition Facts : Calories 2368.3, Fat 175.3, SaturatedFat 89.6, Cholesterol 977.1, Sodium 10388.4, Carbohydrate 62.8, Fiber 1, Sugar 37.9, Protein 133.4

4 eggs, beaten
1 teaspoon butter
2 lbs Velveeta cheese, cubed
1 lb hot breakfast sausage, cooked and drained (Jimmy Dean preferred)
1 bunch fresh cilantro, chopped
3 jalapenos, chopped fine
2 (15 ounce) cans Rotel Tomatoes (extra hot preferred)
Fritos corn chips

BETTY CROCKER'S TEX-MEX SCRAMBLED EGGS

This recipe, probably slightly adapted, is from a Betty Crocker cookbook. This is quick and super delicious.

Provided by Andtototoo

Categories     Breakfast

Time 15m

Yield 3 serving(s)

Number Of Ingredients 8



Betty Crocker's Tex-Mex Scrambled Eggs image

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.

6 corn tortillas
3 tablespoons oil
2 green onions, sliced
6 eggs, beaten
1 dash salt
1 cup diced monterey jack cheese, with green chilies
1 tomatoes, diced
1 tablespoon fresh cilantro, chopped

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