Mexican Style 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:

• Preheat oven to 375 degrees F (190 degrees C).
• Make the salsa: In a blender or food processor puree tomatillos, garlic, onions, cilantro, water, jalapeno pepper and salt. In a saucepan, bring the salsa to a simmer. Simmer for 5 minutes. Transfer the salsa into a bowl and set the bowl aside.
• Make the filling: Put the chopped tomatoes into a sieve, and let them drain for 10 minutes or more.
• In a large skillet, heat the oil over medium heat. Add the bell peppers, and saute them until they are soft, about 5 to 10 minutes. Add the eggs, and turn the heat to low. Stirring occasionally with a wooden spoon, let the eggs cook until they begin to set. Take the skillet off the heat and sprinkle in the salt, pepper, 1 cup Monterey Jack cheese and the drained tomatoes; stir gently.
• Lay a flour tortilla on a work surface. Spread about 2/3 cup of the egg filling down the middle of the tortilla. Drop 1 tablespoon of the sour cream on top of the eggs. Fold in the sides of the tortilla to partly cover the egg mixture, then roll the tortilla, folding in the outer edges as you roll, to enclose the egg mixture completely. Continue this process with the remaining filling and the tortillas.
• Place the filled tortillas close together in a 10x16 inch casserole dish. At this point you can cover the dish and chill it for up to 24 hours.
• Pour the salsa over the filled tortillas, and sprinkle them with the 1/2 cup grated cheese. Cover the dish with foil, and bake the casserole for 15 minutes (25 minutes if it has been chilled). Serve hot.

Steps:

• Heat half the oil and saute the tortilla strips.
• Drain.
• Heat remaining oil in skillet and stir-fry the chopped tomato, onion and green chile 30 seconds.
• Put tortilla strips back into the skillet.
• Pour beaten eggs into the skillet over other ingredients and cook, stirring often, until mixture sets.

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:

• 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.

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.

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.