Mexican Scramble Recipes

Steps:

• In a large skillet over medium heat, brown and drain ground chuck.
• Add onion, green pepper, corn, tomatoes and green chilies, tomato sauce, salt, pepper, and chili powder; mix well.
• Cook uncovered over medium heat for 15 minutes; stir periodically.
• Add macaroni and cornstarch dissolved in water; stir well.
• Continue cooking and stirring over medium heat until mixture thickens, about 2 to 3 minutes.
• Serving size: 1 cup.
• Exchanges Per Serving: 3 Lean Meat, 1 1/2 Starch, 1 Vegetable, 1/2 Fat.
• Nutrition Facts: Calories 329; Calories from Fat 117; Total Fat 13g; Saturated Fat 5g; Cholesterol 75mg; Sodium 548mg; Carbohydrate 27g; Dietary Fiber 3g; Sugars 5g; Protein 26g.

Steps:

• Brown sausage, onion and bell pepper; drain.
• In small bowl, combine eggs and milk; beat well.
• Add to sausage mixture; cook over medium heat, stirring occasionally until eggs begin to set.
• Add cheese; mix lightly.
• Continue cooking until cheese is melted and eggs are set.
• Remove from heat; stand tortilla chips around edge of skillet.
• Spoon salsa over egg mixture.
• Serve immediately with additional salsa and chips.

Steps:

• For the salsa:
• In a small bowl, combine the tomatoes, onions, cilantro and jalapeno. Stir together, season with salt and pepper and set aside.
• For the scramble:
• In a medium nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add the tortillas and cook until golden, about 3 minutes per side. Transfer to a paper towel-lined plate to drain. Add the remaining 1 tablespoon oil to the skillet with the chorizo. Cook until the chorizo begins to sizzle, about 2 minutes. Add the scallions and cook 2 minutes. Stir in the eggs with a spatula until the eggs begin to set, about 1 minute. Add the cheese and season with salt and pepper. Cook, stirring constantly, until the eggs are set, 30 seconds to 1 minute.
• Serve the scramble on top of the fried tortilla and scatter salsa over top.

Steps:

• Melt the butter in a 10-inch cast-iron skillet over medium-high heat. Add the poblano, scallions and jalapeno; cook, stirring occasionally, until slightly softened, 1 to 2 minutes. Add the corn and 3/4 teaspoon salt; cook, stirring occasionally, until the vegetables are soft, about 2 more minutes.
• Whisk the eggs with 1/4 cup water and 1/2 teaspoon salt in a large bowl. Add the eggs to the skillet and cook, stirring constantly with a rubber spatula to form large curds, until the eggs are softly scrambled, about 2 minutes. Add the tortilla chips, 3/4 cup cheese and the cilantro to the skillet; cook, stirring, until well combined, 1 to 2 more minutes.
• Sprinkle the scramble with the remaining 1/4 cup cheese and top with avocado, sour cream, pico de gallo and more cilantro.

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:

• 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:

• 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.