Easy Mexican Scrambled Eggs Recipes

Steps:

• In a bowl beat eggs.
• Heat cooking oil in skillet over medium heat. Add green peppers and saute for 3 minute Add Taco meat and cook until warm. Add tomatoes and saute another two minute.
• Add eggs and saute until fully cooked. Spread cheese over top of eggs and leave until melted. Serve with hashbrowns or your favorite breakfast side dish.

Steps:

• If using corn tortillas, toast individually over a gas flame on low or in a pan for about 40 seconds per side. Stack on top of each other and wrap in foil or a clean kitchen towel. This will steam the toasted tortillas for pliability.
• Heat a 14-inch skillet and then add the oil and swirl it around in the pan. Stir in the scallions and chiles. Add the tomatoes, salt, and cilantro, if using. Stir over high heat for about 2 minutes.
• Crack the eggs one at a time into the skillet and stir. Cook just until the eggs are set, 1 to 2 minutes. Serve immediately: scoop a portion of eggs onto each plate and offer 3 tortillas each, or crumble tortilla chips over the egg mixture.

Steps:

• Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, for about three minutes until just tender. Turn the heat to medium-high, and add the chilies, garlic, tomatoes and half the cilantro. The mixture should sear in the pan. Cook, stirring often, until the tomatoes have cooked down and the mixture is lightly browned, five to eight minutes. Season to taste with salt, and turn the heat down to medium. The tomatoes should not be watery.
• Beat the eggs in a medium bowl, and add salt to taste and the remaining cilantro. Add to the pan and cook, stirring every few seconds to create large curds, until the eggs are scrambled. Taste, adjust seasoning and serve.

Steps:

• In a 10-inch skillet heat Salsa de Chile Verde over medium heat until bubbly.
• Pour beaten eggs over sauce in skillet.
• Cook without stirring over low head for 1 to 1 1/2 minutes or until mixture begins to set on bottom.
• Lift and fold eggs with spatula so uncooked part runs to bottom.
• Continue lifting and folding about 5 minutes more till eggs are cooked through, but still glossy and moist.
• Pass sour cream to spoon on top.

Steps:

• Combine first 5 ingredients in a bowl and mix to combine.
• Coat a nonstick skillet with pam cooking spray and heat over medium low heat.
• If using peppers and onions add to pan and saute for 3 minutes.
• Add egg mixture and cook until eggs are light and fluffy.
• Top with additional salsa if desired.

Steps:

• Whisk eggs together in a bowl. Mix in onion, milk, green bell pepper, red bell pepper, jalapeno pepper, chile powder, onion powder, cumin, cinnamon, salt, and pepper.
• Heat a large skillet over medium-high heat; grease with cooking spray. Pour in egg mixture; cook and stir until golden brown, about 5 minutes per side.

Steps:

• Whisk eggs, salt and pepper in large bowl until well blended. Heat oil in 12-inch nonstick skillet over medium-high heat. Working in batches, add tortilla strips; cook just until softened, about 15 seconds per batch. Drain on paper towels. Add green onions and chili to skillet; stir 2 minutes. Reduce heat to medium. Add eggs and tortilla strips to skillet and stir until almost set, about 4 minutes. Add cheese, tomatoes and cilantro. Stir until eggs are set and cheese melts, about 1 minute. Serve immediately.

Steps:

• 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.

Steps:

• Stir together salsa, beans, and 3 tablespoons cilantro in medium bowl.
• Season salsa mixture with salt.
• Set aside.
• Melt butter in heavy medium skillet over medium-low heat.
• Whisk eggs, remaining 2 tablespoons cilantro, and 1 tablespoon water in large bowl.
• Season with salt and pepper.
• Pour egg mixture into skillet.
• Add cream cheese pieces.
• Cook until eggs are creamy and softly set, stirring constantly, about 5 minutes.
• Spoon eggs into warmed taco shells.
• Top with salsa mixture and serve.
• Makes 2 servings; can be doubled.

Steps:

• MAKE SALSA: Heat oil in medium size pan; gently saute onions& garlic until softened (about 2 mins).
• Add tomatoes& saute for another 3 or 4 mins.
• Add lime juice, honey& chilies and continue to cook for another 4 to 5 minutes.
• Just before serving, add coriander.
• COOK EGGS: Thoroughly beat eggs with cream, salt, pepper& hot sauce.
• Heat butter in a non stick pan; add egg mixture& gently scramble.
• Be careful not to overwork the mixture- if you find the eggs are cooking too quickly, lower the heat& continue to stir.
• PRESENTATION: Place a dollop of sour cream in the center of each plate.
• Place about 8- 10 tortilla chips on top of the sour cream.
• Spoon 4- 5 tbsps of salsa over the chips.
• Top with scrambled eggs& garnish with avocado.
• Sprinkle with cheese, coriander& a small dollop of sour cream.