Tex-Mex Scrambled Eggs Recipe

Publisher Photo
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."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings

Ingredients

  • 1/4 pound bulk pork sausage
  • 2 tablespoons chopped onion
  • 3 corn tortillas (5 inches), cut into bite size pieces
  • 1 tablespoon canola oil
  • 1/3 cup chopped tomatoes
  • 1 tablespoon chopped seeded jalapeno pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 3 eggs, lightly beaten
  • 1/4 cup shredded Mexican cheese blend

Directions

  1. 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.
  2. 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. Yield: 2 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Tex-Mex Scrambled Eggs in Country Woman March/April 2004, p37

Reviews for Tex-Mex Scrambled Eggs

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT