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Tex-Mex Scrambled Eggs

 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."
2 ServingsPrep/Total Time: 20 min.


  • 1/4 pound Jimmy Dean® Premium Pork Sausage Roll
  • 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


  • 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. Yield: 2
  • servings.