TEX-MEX SCRAMBLED EGGS
These soft and fluffy scrambled eggs are served with Tex-Mex favorites like black beans, tomatoes, onions, and cheese.
Provided by Stephanie
Categories Breakfast
Time 15m
Number Of Ingredients 7
Steps:
- Melt the butter in a medium skillet over medium-low heat.
- Whisk the eggs vigorously until they are completely uniform in color. This allows them to cook evenly but also incorporates air into the eggs which makes the fluffy. Add them to the skillet immediately after whisking.
- Sprinkle the remaining ingredients over the eggs.
- Leave the eggs untouched for about 45 seconds. As the eggs begin to set, use a silicone spatula and gently lift the eggs at the edge of the pan and fold them up. The uncooked egg mixture will then be able to seep onto the pan, and those can now set.
- Repeat by continuing to fold up the eggs that have lightly cooked. You don't want to overmix the eggs, only move them around as needed for them to cook and set. If they're cooking too fast, decrease the heat to low.
- Once the eggs are cooked and no remaining sections are runny, remove them from the heat immediately, do not overcook them. We want them to remain light and fluffy!
- Top with diced green onions, serve, and enjoy!
Nutrition Facts : Calories 394 kcal, Carbohydrate 17 g, Protein 23 g, Fat 25 g, SaturatedFat 13 g, Cholesterol 375 mg, Sodium 359 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving
MEXICAN SCRAMBLED EGGS
We got this from my step-son. His step-dad makes this at home for him. We tried it and love it. You could add lots of things to this like cheese, onions, peppers, or even hot sauce, but we think it's great as is. (My husband adds ketchup, but he does that to all of his eggs, ick!) I have tried omitting the step of pre-crisping the tortillas strips (in order to save on fat and calories) and it just wasn't the same. The small amount of fat and time in this step makes all the difference in taste.
Provided by DbKnadler
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
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 ;).
Nutrition Facts : Calories 217.2, Fat 13.9, SaturatedFat 3.4, Cholesterol 423, Sodium 148.1, Carbohydrate 8.8, Fiber 1.1, Sugar 0.9, Protein 13.6
MEXICAN SCRAMBLED EGGS
Make and share this Mexican Scrambled Eggs recipe from Food.com.
Provided by blu_shoe
Categories Breakfast
Time 9m
Yield 2-3 serving(s)
Number Of Ingredients 6
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.
MEXICAN SCRAMBLED EGGS
Another creation from Michael Bonacini, a well known Toronto chef, this adds variety to the breakfast menu. Or team with a green salad for lunch. If pushed for time, use bottled salsa.
Provided by CountryLady
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 401.4, Fat 32.9, SaturatedFat 15.2, Cholesterol 380.7, Sodium 514, Carbohydrate 15, Fiber 4.2, Sugar 7.8, Protein 14.3
MEXICAN SCRAMBLED EGGS
Categories Bean Egg Breakfast Brunch Cream Cheese Winter Cilantro Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 7
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.
MEXICAN SCRAMBLED EGGS
We use to have breakfast at church two days a week and took turns cooking, this was a regular of mine. Serve with refried beans and garlic toast.
Provided by Jacqueline in KY
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
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
Make and share this Mexican Scrambled Eggs recipe from Food.com.
Provided by Bev I Am
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
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-STYLE SCRAMBLED EGGS
In traditional Mexican cooking, this dish is known as Migas. Typically consisting of eggs, day-old tortillas, onions, garlic, and chiles, it's an inexpensive and easy way to feed a crowd. Make sure to use baked rather than fried tortilla chips, because they are far less greasy.
Provided by Vicki Butts (lazyme) @lazyme5909
Categories Eggs
Number Of Ingredients 9
Steps:
- Whisk together the eggs, tortilla chips, salt, and pepper.
- Melt the butter in a 10-inch nonstick skillet over medium-high heat, swirling to coat the pan. Add the onion, red pepper, garlic, and jalapeno and cook until softened, about 5 minutes.
- Add the eggs and cook while gently pushing, lifting, and folding them from one side of the pan to the other until they are nicely clumped, shiny, and wet, about 2 minutes.
- Quickly fold in the cheese and remove the mixture from the pan.
MEXICAN SCRAMBLED EGGS
So delicious and a great way to start the day!
Provided by Claire
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 25m
Yield 1
Number Of Ingredients 12
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.
Nutrition Facts : Calories 232.5 calories, Carbohydrate 16.4 g, Cholesterol 376.9 mg, Fat 11.8 g, Fiber 2.9 g, Protein 16.3 g, SaturatedFat 3.9 g, Sodium 327.7 mg, Sugar 9.2 g
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