Tex-Mex Scrambled Eggs Recipe

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Tex-Mex Scrambled Eggs Recipe

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

Ingredients

  • 1/4 pound bulk pork sausage
  • 2 tablespoons chopped onion
  • 3 corn tortillas (5 inches), cut into bite size pieces
  • 1 tablespoon vegetable oil
  • 1/3 cup diced fresh 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

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.
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

  • 1/4 pound bulk pork sausage
  • 2 tablespoons chopped onion
  • 3 corn tortillas (5 inches), cut into bite size pieces
  • 1 tablespoon vegetable oil
  • 1/3 cup diced fresh 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
  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

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