TEX-MEX BREAKFAST HAYSTACKS
I love haystacks and wanted to make a fun Tex-Mex version for my family. Adding panko crumbs and cheese to the hash browns before cooking gives them a wonderful golden brown color and crisp texture. -Donna-Marie Ryan, Topsfield, Massachusetts
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Combine sour cream, green onions, sun-dried tomatoes, cilantro, and 1/2 teaspoon Tex-Mex seasoning; set aside., Squeeze hash brown potatoes dry with paper towel to remove excess liquid. In a large bowl, combine potatoes, bread crumbs, cheese, salt and remaining Tex-Mex seasoning., On an electric griddle, heat 3 tablespoons oil over medium-high heat. Drop potato mixture by 2/3 cupfuls into oil; press to flatten slightly. Fry, adding oil as needed, until crisp and golden brown, 5-7 minutes. Drain on paper towels; keep warm., On same griddle, heat remaining oil over medium heat. Break eggs, one at a time, onto griddle. Reduce heat; cook until whites are set and yolks have begun to thicken. Flip eggs if desired; cook to desired doneness., To assemble, top each potato patty with an egg, salsa, bacon and sour cream mixture. If desired, sprinkle with green onions.
Nutrition Facts : Calories 399 calories, Fat 27g fat (8g saturated fat), Cholesterol 205mg cholesterol, Sodium 688mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
TEX-MEX BREAKFAST HASH AND EGGS
Make and share this Tex-Mex Breakfast Hash and Eggs recipe from Food.com.
Provided by Diana Adcock
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skilled cook the chorizo over medium heat until browned and done.
- Drain reserving 3 T.
- drippings, setting sausage aside.
- Return drippings to the pan and over medium heat saute the onions and garlic for 4-5 minutes.
- Add the chiles and stir well.
- Add the potatoes, reduce heat to medium low and cook for 20 minutes, stirring often.
- Add the tomatoes to heat through.
- Spoon onto plates, top with eggs and offer salsa at the table.
- Garnish with chopped cilantro and cheese if you wish.
Nutrition Facts : Calories 788.1, Fat 49.8, SaturatedFat 18.2, Cholesterol 311.3, Sodium 1520.9, Carbohydrate 45.9, Fiber 4, Sugar 3.5, Protein 39
TEX-MEX HAM N EGGS
'For a satisfying combo, you can't beat ham, eggs, potatoes and cheese, plus salsa for zip,' relates field editor Page Alexander of Baldwin City, Kansas.
Provided by Allrecipes Member
Time 20m
Yield 2
Number Of Ingredients 9
Steps:
- In a skillet, saute ham and onion in 1 tablespoon of oil until ham is lightly browned and onion is tender; remove and keep warm. Add remaining oil to skillet; cook potatoes over medium heat until tender, turning to brown. In a small bowl, beat eggs, milk, salt and pepper; add to skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, spoon ham mixture over top; heat through. Sprinkle with cheese; top with salsa. Cut into wedges.
Nutrition Facts : Calories 623.7 calories, Carbohydrate 33.9 g, Cholesterol 254.7 mg, Fat 50.4 g, Fiber 3.2 g, Protein 30.1 g, SaturatedFat 17.8 g, Sodium 1344.4 mg, Sugar 3.4 g
TEX-MEX SCRAMBLED EGGS (3 WW POINTS)
Make and share this Tex-Mex Scrambled Eggs (3 Ww Points) recipe from Food.com.
Provided by punkyluv
Categories < 30 Mins
Time 28m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- To prepare salsa, pour tomatoes into a fine-mesh strainer set in sink; press on tomatoes to drain off all liquid, leaving about 1 cup of diced tomato. Spoon tomatoes into a medium bowl; stir in chili powder, scallion, cilantro, lime juice, salt and pepper. Stir salsa; set aside while making scrambled eggs.
- To make eggs, in a medium bowl, beat together eggs, egg whites, oregano, cumin, salt and pepper; set aside.
- Coat a medium nonstick skillet with cooking spray; heat over medium heat for 30 seconds. Add shallot and jalapeno; cook, stirring occasionally, until shallots are tender, about 3 minutes. Pour egg mixture into skillet; cook until eggs are almost cooked through, scrambling occasionally, about 4 to 5 minutes. Serve eggs topped with salsa or salsa on the side. Yields about 1 cup of eggs and 1/2 cup of salsa per serving.
- Notes.
- If you can find canned tomatoes with chipotle chiles, use them and omit the chili powder in the salsa. You can also save time by using your favorite spicy jarred salsa instead of making your own.
- To make this recipe truly Tex-Mex, top with some baked tortilla strips (could affect POINTS values).
Nutrition Facts : Calories 172.2, Fat 5.6, SaturatedFat 1.6, Cholesterol 211.5, Sodium 1186.7, Carbohydrate 18.2, Fiber 3.5, Sugar 8.9, Protein 14.1
TEX-MEX HAM N EGGS
'For a satisfying combo, you can't beat ham, eggs, potatoes and cheese, plus salsa for zip,' relates field editor Page Alexander of Baldwin City, Kansas.
Provided by Allrecipes Member
Time 20m
Yield 2
Number Of Ingredients 9
Steps:
- In a skillet, saute ham and onion in 1 tablespoon of oil until ham is lightly browned and onion is tender; remove and keep warm. Add remaining oil to skillet; cook potatoes over medium heat until tender, turning to brown. In a small bowl, beat eggs, milk, salt and pepper; add to skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, spoon ham mixture over top; heat through. Sprinkle with cheese; top with salsa. Cut into wedges.
Nutrition Facts : Calories 623.7 calories, Carbohydrate 33.9 g, Cholesterol 254.7 mg, Fat 50.4 g, Fiber 3.2 g, Protein 30.1 g, SaturatedFat 17.8 g, Sodium 1344.4 mg, Sugar 3.4 g
TEX-MEX EGGS
These speedy Tex-Mex eggs are an ideal veggie supper and pack in four of your five-a-day. Leaving the skin on the sweet potato adds texture and minimises waste
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch
Time 30m
Number Of Ingredients 11
Steps:
- Put the sweet potato and half the lime wedges in a microwaveable bowl. Cover with cling film and cook on high for 7 mins until soft. Discard the limes.
- Meanwhile, heat the oil over a medium heat in a large frying pan, add the onion and cook for 5 mins. Stir in the coriander stalks and spices, cook for 1 min more, then tip in the black beans and add some seasoning. Gently stir in the sweet potato (you want some chunky pieces), then make four wells in the mixture. Crack in the eggs, then cover and cook for about 8 mins until the whites are set and yolks runny.
- Top with the avocado and coriander leaves, and serve with the remaining lime wedges. Crush over some tortilla chips and drizzle with hot sauce, if you like.
Nutrition Facts : Calories 753 calories, Fat 31 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 36 grams sugar, Fiber 25 grams fiber, Protein 26 grams protein, Sodium 1.3 milligram of sodium
TEX-MEX SCRAMBLED EGGS
Make and share this Tex-Mex Scrambled Eggs recipe from Food.com.
Provided by Kitchen Quarterback
Categories Breakfast
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 238, Fat 13.8, SaturatedFat 6.1, Cholesterol 332.5, Sodium 791.4, Carbohydrate 18, Fiber 3.3, Sugar 4.8, Protein 13.3
TEX-MEX DEVILED EGGS
Make and share this Tex-Mex Deviled Eggs recipe from Food.com.
Provided by _Pixie_
Categories Lunch/Snacks
Time 15m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Slice the eggs in half lengthwise and remove the yolks to a bowl.
- Mash the yolks and mix with the next seven ingredients until well blended and smooth.
- Mound the yolk mixture back into the egg white (if desired use a pastry bag with a star tip).
- Top with a thin slice of jalapeno pepper.
- Chill until ready to serve.
Nutrition Facts : Calories 50.3, Fat 3.7, SaturatedFat 1.4, Cholesterol 108.1, Sodium 34.2, Carbohydrate 0.7, Fiber 0.1, Sugar 0.4, Protein 3.4
KIM'S TEX-MEX EGG CUPS (SOUTH BEACH DIET FRIENDLY)
I've often put shredded cooked chicken in my migas or breaksfast tacos, so when I started the South Beach Diet I came up with this recipe. The egg cups can be made ahead of time and refrigerated, then heated just before serving. I like mine topped with Cholula hot sauce!
Provided by Kim D.
Categories Breakfast
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Spray muffin pans with non-stick cooking stray (Such as Pam).
- Preheat oven to 350°F.
- In a large mixing bowl, beat eggs with a whisk.
- Add cottage cheese, Monetery Jack cheese, green chiles, salt and pepper.
- Mix until well blended.
- Add chicken and stir until combined.
- Spoon 1/4 cup of egg mixture into each cup.
- Bake for 20 minutes or until done.
- Take a knife and loosen the cups from the pan.
- Turn egg cups out onto a wire rack and let cool slightly before serving.
- Eat eggs warm out of the oven, or refrigerate for later use.
- EGGS DO NOT FREEZE WELL! Eggs become spongy and wet when frozen!
Nutrition Facts : Calories 88, Fat 5.5, SaturatedFat 2.3, Cholesterol 159.6, Sodium 220.2, Carbohydrate 1.6, Fiber 0.2, Sugar 0.9, Protein 7.8
TEX-MEX SCRAMBLE
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.
TEX-MEX SCRAMBLED EGGS
Here's a speedy skillet scramble from Patsy Grimes of Port Aransas, Texas. It combines eggs, sausage, tortillas, jalapeno and cheese. "This recipe came from a Mexican-American friend, "she writes. "I knew it was a winner the first time I made it."
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a skillet, cook the sausage, onion and tortillas in oil over medium-high heat until sausage is no longer pink and tortillas are lightly browned; drain., Stir in tomato, jalapeno, garlic powder and salt; heat through. Reduce heat to medium. Add eggs; cook and stir until eggs are completely set. Sprinkle with cheese. Serve immediately.
Nutrition Facts :
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