Back to Tex-Mex Scrambled Eggs

Print Options


Card Sizes


Tex-Mex Scrambled Eggs Recipe

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. YIELD:2 servings


  • 1/4 pound Jones Dairy Farm All Natural 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


  • 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.

Reviews for Tex-Mex Scrambled Eggs

Average Rating
Loading Image