Fast And Easy Mexican Scrambled Eggs Food

MEXICAN SCRAMBLED EGGS

Steps:

• Whisk eggs together in a bowl. Mix in onion, milk, green bell pepper, red bell pepper, jalapeno pepper, chile powder, onion powder, cumin, cinnamon, salt, and pepper.
• Heat a large skillet over medium-high heat; grease with cooking spray. Pour in egg mixture; cook and stir until golden brown, about 5 minutes per side.

MEXICAN SCRAMBLED EGGS

Steps:

• Heat half the oil and saute the tortilla strips.
• Drain.
• Heat remaining oil in skillet and stir-fry the chopped tomato, onion and green chile 30 seconds.
• Put tortilla strips back into the skillet.
• Pour beaten eggs into the skillet over other ingredients and cook, stirring often, until mixture sets.

MEXICAN SCRAMBLED EGGS

Steps:

• Stir together salsa, beans, and 3 tablespoons cilantro in medium bowl.
• Season salsa mixture with salt.
• Set aside.
• Melt butter in heavy medium skillet over medium-low heat.
• Whisk eggs, remaining 2 tablespoons cilantro, and 1 tablespoon water in large bowl.
• Season with salt and pepper.
• Pour egg mixture into skillet.
• Add cream cheese pieces.
• Cook until eggs are creamy and softly set, stirring constantly, about 5 minutes.
• Spoon eggs into warmed taco shells.
• Top with salsa mixture and serve.
• Makes 2 servings; can be doubled.

MEXICAN SCRAMBLED EGGS

Steps:

• MAKE SALSA: Heat oil in medium size pan; gently saute onions& garlic until softened (about 2 mins).
• Add tomatoes& saute for another 3 or 4 mins.
• Add lime juice, honey& chilies and continue to cook for another 4 to 5 minutes.
• Just before serving, add coriander.
• COOK EGGS: Thoroughly beat eggs with cream, salt, pepper& hot sauce.
• Heat butter in a non stick pan; add egg mixture& gently scramble.
• Be careful not to overwork the mixture- if you find the eggs are cooking too quickly, lower the heat& continue to stir.
• PRESENTATION: Place a dollop of sour cream in the center of each plate.
• Place about 8- 10 tortilla chips on top of the sour cream.
• Spoon 4- 5 tbsps of salsa over the chips.
• Top with scrambled eggs& garnish with avocado.
• Sprinkle with cheese, coriander& a small dollop of sour cream.

MEXICAN SCRAMBLED EGGS

Steps:

• Heat oil in medium skillet.
• Cut tortillas into thin strips. Add to oil and saute' til crispy.
• While those are cooking break all eggs into bowl and whisk.
• Add scrambled eggs to crispy tortilla strips and cook until desired done-ness. I like mine a little soft, but hubby likes em cooked til dry, must be why he needs the ketchup ;).

MEXICAN SCRAMBLED EGGS

Steps:

• In a bowl beat eggs.
• Heat cooking oil in skillet over medium heat. Add green peppers and saute for 3 minute Add Taco meat and cook until warm. Add tomatoes and saute another two minute.
• Add eggs and saute until fully cooked. Spread cheese over top of eggs and leave until melted. Serve with hashbrowns or your favorite breakfast side dish.

EASY MEXICAN SCRAMBLED EGGS

Steps:

• Combine first 5 ingredients in a bowl and mix to combine.
• Coat a nonstick skillet with pam cooking spray and heat over medium low heat.
• If using peppers and onions add to pan and saute for 3 minutes.
• Add egg mixture and cook until eggs are light and fluffy.
• Top with additional salsa if desired.

MEXICAN SCRAMBLED EGGS

Steps:

• Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, for about three minutes until just tender. Turn the heat to medium-high, and add the chilies, garlic, tomatoes and half the cilantro. The mixture should sear in the pan. Cook, stirring often, until the tomatoes have cooked down and the mixture is lightly browned, five to eight minutes. Season to taste with salt, and turn the heat down to medium. The tomatoes should not be watery.
• Beat the eggs in a medium bowl, and add salt to taste and the remaining cilantro. Add to the pan and cook, stirring every few seconds to create large curds, until the eggs are scrambled. Taste, adjust seasoning and serve.

FAST AND EASY MEXICAN SCRAMBLED EGGS

Steps:

• In a 10-inch skillet heat Salsa de Chile Verde over medium heat until bubbly.
• Pour beaten eggs over sauce in skillet.
• Cook without stirring over low head for 1 to 1 1/2 minutes or until mixture begins to set on bottom.
• Lift and fold eggs with spatula so uncooked part runs to bottom.
• Continue lifting and folding about 5 minutes more till eggs are cooked through, but still glossy and moist.
• Pass sour cream to spoon on top.