Scrambled Egg Burritos With Tex Mex Salad Recipes

Steps:

• Heat oil in 10-inch nonstick skillet over medium-high heat. Cook tortilla strips and 1/4 cup onion in oil about 5 minutes, stirring frequently, until tortillas are crisp. Mix eggs and chili; pour over tortilla mixture. Reduce heat to medium.
• As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Do not stir. Cook 4 to 5 minutes or until eggs are set but still moist.
• Top each serving with salsa, sour cream and green onions.

Steps:

• In a small bowl, mix the tomatoes, half the spring onions and half the red chilli with some seasoning and set aside. Beat the eggs and milk with a fork with some seasoning.
• Heat the oil in a large non-stick pan and fry the remaining spring onion and chilli for 1 min, then pour in the egg mix. Gently scramble the eggs by dragging the egg mixture as it sets into the middle of the pan. Cook to your liking, then take off the heat and throw on the cheese. Stir through, then divide between the wraps. Tuck up the top and bottom of each wrap and roll up, then slice in half and serve with the homemade tomato salsa, soured cream and guacamole, if you like.

Steps:

• Brown sausage in a large skillet, stirring to crumble.
• Drain and return to skillet.
• Add eggs and chilies to sausage.
• Cook, stirring gently, until eggs are thickened, but still moist.
• Do not stir constantly.
• Microwave tortillas about 10 seconds each until soft.
• Spoon egg mixture down centers of warm tortillas; top each with picante sauce and cheese.
• Fold opposite sides over filling.
• Serve immediately.

Steps:

• In a non stick skillet melt butter. Pour eggs into skillet.
• Cook while stirring from the bottom. When eggs are almost set add cheese dip.
• Cook for short time and then turn off heat. Let set until cheese is runny and sausage is heated through.

Steps:

• In a large nonstick skillet, cook tortilla strips in 2 teaspoons oil for 5 minutes or until lightly golden brown but not crisp. Add the onion, jalapeno and remaining oil; cook 2 minutes longer. , Add the eggs, tomato, beef, salt and pepper; cook and stir until eggs are completely set. Sprinkle with cheese; cover and let stand for 2-3 minutes until cheese is melted.

Steps:

• In a medium skillet, cook the bacon over medium-high heat until crisp, about 7 minutes. Transfer to paper towels to drain; reserve the fat in a measuring cup.
• In a small bowl, stir together the sour cream and 1 tablespoon chipotles.
• In the skillet, heat 1 tablespoon reserved bacon fat over medium heat. Add the corn and bell pepper and cook until just heated through, 3 minutes; season with salt and pepper. Stir in the remaining 1/2 tablespoon chipotles and the cilantro. Transfer to a plate and set aside.
• Wipe out the skillet with a paper towel, then heat 2 tablespoons reserved bacon fat over medium heat. Beat the eggs, season with salt and pepper and add to the skillet. Scramble until the eggs are just set, about 3 minutes. Transfer to a plate.
• Place tortilla on a work surface and sprinkle 2 tablespoons cheese across the center. Top with one-quarter of the scrambled eggs, a dollop of the sour-cream mixture and 3 bacon pieces, pressing gently to flatten. Roll up burrito-style. Repeat with the remaining incredients.
• Halve each burrito crosswise and serve with the Tex-Mex salad.