South-of-the-Border Scrambled Eggs Recipe

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South-of-the-Border Scrambled Eggs Recipe

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When my family gathers at our cabin, these slightly spicy eggs are a must. And my kids insist I'm the only one who can make them. The crushed tortilla chips really add a unique but tasty texture.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + standing Cook: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + standing Cook: 15 min.

Ingredients

  • 6 eggs
  • 1/4 cup milk
  • 3/4 cup crushed tortilla chips
  • 3/4 cup chopped fully cooked ham
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 tablespoon butter
  • 3/4 cup shredded cheddar cheese
  • 1 small tomato, chopped
  • 1/2 cup sour cream
  • Taco sauce

Directions

Lightly beat eggs with milk; add tortilla chips. Let stand for 15 minutes. In a large skillet, saute ham, onion and green pepper in butter. Add egg mixture and cook over medium heat, stirring occasionally, until eggs are set. Remove from the heat; gently stir in cheese and tomato. Serve in the skillet or transfer to a warm serving platter. Top with sour cream and taco sauce. Yield: 4 servings.
Originally published as South-of-the-Border Scrambled Eggs in Cookin' Up Country Breakfasts Cookbook 1994, p26

  • 6 eggs
  • 1/4 cup milk
  • 3/4 cup crushed tortilla chips
  • 3/4 cup chopped fully cooked ham
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 tablespoon butter
  • 3/4 cup shredded cheddar cheese
  • 1 small tomato, chopped
  • 1/2 cup sour cream
  • Taco sauce
  1. Lightly beat eggs with milk; add tortilla chips. Let stand for 15 minutes. In a large skillet, saute ham, onion and green pepper in butter. Add egg mixture and cook over medium heat, stirring occasionally, until eggs are set. Remove from the heat; gently stir in cheese and tomato. Serve in the skillet or transfer to a warm serving platter. Top with sour cream and taco sauce. Yield: 4 servings.
Originally published as South-of-the-Border Scrambled Eggs in Cookin' Up Country Breakfasts Cookbook 1994, p26

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