Tex Mex Morning Scramble Recipes

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:

• Serves 2.
• Ingredients.
• 2 tablespoons Canola Oil, divided.
• 1/4 cup onion, chopped.
• 1/4 green bell pepper, chopped.
• 1 cup baby spinach.
• 1/4 cup chorizo, cubed.
• 4 eggs.
• 1/8 cup 1% milk.
• 1/4 teaspoon garlic powder.
• 1/4 teaspoon paprika.
• black pepper.
• Heat 1 tablespoon of oil in a large pan.
• Add onion. Saute until translucent.
• Add green pepper. Saute for 2 minutes.
• Add chorizo and baby spinach. Saute for 2 minutes.
• Whisk together eggs and milk in a bowl.
• Add last tablespoon of oil to hot pan. Allow to heat. Pour in egg mixture.
• Add spices.
• Cook until eggs are desired firmness.

Steps:

• Beat egg product and cottage cheese with whisk until well blended; set aside.
• Cook vegetables in medium nonstick skillet sprayed with cooking spray on medium-high heat 2 to 4 min. or until crisp-tender, stirring occasionally.
• Add egg mixture and cheddar; cook on medium heat 8 to 10 min. or until egg mixture is set, stirring frequently. Serve topped with salsa.

Steps:

• Heat oil in a large skillet over medium-high heat.
• Sautee onion until translucent and beginning to soften, stirring frequently (about 5 minutes).
• Add peppers, jalapeno, salt, and spices and cook another 2-3 minutes.
• Crumble tofu into pan, and stir to combine. Squirt lime juice over tofu/veggie mixture and cook 4-5 minutes more, WITHOUT STIRRING.
• Add salt and chili powder to taste and cook another 2-3 minutes.
• Wrap in warmed tortillas or serve over rice, with salsa and cilantro to taste.

Steps:

• In a saucepan over medium heat, warm the salsa for 1 minute before adding tortilla strips and 1/4 cup cilantro. Simmer for 5 minutes, stirring frequently. Set aside.
• Heat oil in a large non-stick skillet over medium-low heat. Stir in 1/2 the onions, garlic, and oregano; cook until onions are softened, about 5 minutes. Sprinkle with Southwest seasoning. Pour in egg substitute and mix until scrambled. Remove from heat, and mix in warmed salsa and tortilla strips. Serve with remaining onions and cilantro.

Steps:

• Cook the chorizo sausage in a big skillet over medium-high heat for about 5 minutes or until browned; break sausage up so that it is crumbled.
• Add in green onions and garlic; saute/stir for 2 minutes or until vegetables are tender; at this point, I drain some of the excess drippings.
• In a mixing bowl, add eggs, water, salt, and pepper; whisk to combine.
• Lower heat to medium; Add egg mixture to skillet; let set for 20 seconds.
• Cook and stir 3-4 minutes or until light and fluffy.
• Add cheese and cilantro; stir to blend.
• Transfer mixture to serving plates or use as filling for a flour tortilla; add a dollop of sour cream on top if desired.