Tex-Mex Scramble Recipe
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.
- 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 Eggland's Best 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
- 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. Yield: 2 servings.
Originally published as Tex-Mex Scramble in Country Woman June/July 2007, p33
Reviews for Tex-Mex Scramble(0)
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
More Recipe Collections
- Beef Recipes >
- Breakfast Egg Recipes >
- Breakfast Recipes >
- Brunch Egg Recipes >
- Cheese Recipes >
- Cinco de Mayo Recipes >
- Country Woman Breakfast Recipes >
- Country Woman Recipes >
- Egg Recipes >
- Eggs Recipes >
- Mexican Breakfast >
- Mexican Recipes >