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Tex-Mex Scrambled Eggs

By: Patsy Grimes  
"Here's a speedy skillet scramble from Patsy Grimes of Port Aransas, Texas. It combines eggs, sausage, tortillas, jalapeno and cheese. 'This recipe came from a Mexican-American friend, 'she writes. 'I knew it was a winner the first time I made it.'"

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Prep Time:
20 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 2 servings
 

Ingredients

  • 1/4 pound bulk pork sausage
  • 2 tablespoons chopped onion
  • 3 (6 inch) corn tortillas, cut into bite size pieces
  • 1 tablespoon vegetable oil
  • 1/3 cup diced tomato
  • 1 tablespoon seeded, finely chopped jalapeno pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 3 eggs, lightly beaten
  • 1/4 cup shredded Mexican cheese blend

Directions

  1. 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.
  2. 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.

Footnotes

  • When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
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