Southwest Egg Scramble Food

SOUTHWESTERN SCRAMBLED EGGS

Steps:

• Heat butter in a large skillet over medium-high heat.
• Add ham and red pepper.
• Saute until ham is browned and pepper is slightly soft.
• Meanwhile, mix eggs, cream, salt, pepper, chili powder, and garlic in a medium bowl.
• Whisk vigorously until the eggs are a uniform color with no streaks.
• Spread ham mixture evenly in the pan.
• Pour egg mixture over it without stirring.
• As mixture begins to set, lift edges gently and allow uncooked eggs to run to the bottom.
• Continue in this manner until eggs are almost dry.
• Stir egg mixture completely ("scramble") and add the shredded cheese.
• Stir until cheese is melted.

SOUTHWEST EGG SCRAMBLE

Steps:

• In a medium nonstick skillet, heat 1 teaspoon oil over medium. Add bell pepper and cook until softened, 5 to 7 minutes. Add scallion, corn, and cumin and cook until scallion has wilted, 2 to 3 minutes; season with salt and pepper. Remove to a plate and cover with foil to keep warm. Wipe skillet with a paper towel; reserve skillet.
• In a large bowl, whisk together eggs and whites, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 2 teaspoons water until well combined. In reserved skillet, heat remaining teaspoon oil over medium. Add egg mixture and cook until bottom is set, 30 seconds. Gently stir with a spatula to bring cooked curds up from the bottom of the pan. Continue to cook, stirring occasionally, until cooked through, about 1 1/2 minutes. Stir in cheese and reserved vegetables. Serve with salsa, avocado, and tortillas.

SOUTHWEST SCRAMBLE

Steps:

• Toast the muffins.
• In a bowl, beat the eggs, milk, slat and pepper.
• In a large nonstick frying pan, heat oil over medium-high heat.
• Pour in the egg mixture.
• With a wooden spoon or spatula, push the eggs from one side of the pan to the other, lifting and folding eggs until they all form into clumps (about 2 to 2 1/2 min).
• Remove from heat and stir in cheese until melted.
• Place egg mixture on top of each muffin half.
• Top with sour cream and salsa.

SOUTHWEST TORTILLA SCRAMBLE

Steps:

• In a large bowl, whisk egg whites, eggs and pepper. Stir in tortillas, spinach and cheese., Heat a large skillet coated with cooking spray over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Top with salsa.

SOUTHWEST SKILLET SCRAMBLE

Steps:

• Beat eggs with milk until incorporated. Set aside.
• In a large nonstick skillet, heat one tablespoon of extra virgin olive oil over medium high heat. Add the chorizo to the skillet, breaking it up as it cooks. Cook for about 5 minutes, or until done, and then remove to a plate lined with paper towels. Wipe out the skillet with a couple of paper towels.
• In the same skillet, heat remaining 2 tablespoons of olive oil over medium high heat. Add the red and green pepper and cook 3-4 minutes, until peppers begin to soften.
• Add Simply Potatoes diced potatoes with onion and cook 5-7 minutes, until potatoes begin to brown.
• Stir in spinach and cook about one minute to wilt it.
• Stir in the egg mixture, the black beans, half of the scallions, half of the cilantro, and half of the cheese. Season with salt and pepper and stir everything to mix. Cook 3-4 minutes, stirring occasionally, until eggs are solid.
• Top with remaining cheese, scallions, and cilantro.

SOUTHWESTERN CHEESY EGGS

Steps:

• Combine flour, salt and butter in a large bowl. Add eggs, cottage cheese, chilies and cheese.
• Mix well.
• Pour mixture into a lightly greased 8 x 8 baking dish.
• Bake uncovered at 375 degrees for 30 minutes.
• Allow to sit for 5 minutes before serving.

SOUTHWESTERN STYLE SCRAMBLED EGG BEATERS ON ENGLISH MUFFINS

Steps:

• In a small bowl, combine egg mixture ingredients.
• Spray a medium size skillet with cooking spray, then heat to medium. Pour egg mixture into skillet, cook, turning mixture occasionally until mixture is set but not dry, about 3 minutes.
• Split and toast english muffins.
• Combine softened butter with drops of cayenne pepper sauce to taste. Lightly spread on muffin halves. Spoon egg mixture onto muffin halves; top with cheese slices.
• Broil just until cheese starts to melt. Serve immediately.

SOUTHWESTERN BREAKFAST SCRAMBLE

Steps:

• Mix salsa and 1/4 cup cilantro in bowl. Set salsa mixture aside. Melt butter in large nonstick skillet over medium-high heat. Add tortillas; sauté until brown, about 3 minutes. Using slotted spoon, transfer tortillas to plate. Add chorizo to skillet and sauté until cooked through, about 12 minutes. Add onion; sauté 1 minute. Return tortillas to skillet. Add eggs and remaining 1/4 cup cilantro and cook until eggs are softly set, stirring constantly, about 3 minutes. Mix in cheese. Transfer egg mixture to platter. Top with sour cream and avocado. Serve, passing salsa mixture.