Save on Pinterest

Tex-Mex Scramble

Total Time

Prep/Total Time: 25 min.


2 servings

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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 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 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


  1. 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.
  2. 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

2 cups: 410 calories, 25g fat (8g saturated fat), 452mg cholesterol, 437mg sodium, 22g carbohydrate (3g sugars, 3g fiber), 25g protein.

Recommended Video