TexMex Scrambler Recipe - Allrecipes.com
TexMex Scrambler Recipe
  • READY IN 25 mins

TexMex Scrambler

Recipe by  

"A quick, easy meal for breakfast, lunch, or dinner! Egg substitute scrambled and served with salsa, red onion, and fresh cilantro. You could use real eggs, if you prefer."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  1. 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.
  2. 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.
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Reviews More Reviews

Jan 11, 2012

Nice way to perk up egg beaters for breakfast and add a little spice to your morning! Plus it was a nice change from the usual wrap sandwich. I used a fresh homemade salsa and "Taco Seasoning II" from this site that I always keep on hand in a little tupperware container for the Mexican-style seasoning blend. I topped this with chopped green onion vs. red and some light shredded Cheddar cheese - YUM!

 
Oct 28, 2011

Instead of egg substitute, I used real eggs. I assume by "mexican style seasoning blend" they mean taco seasoning so I used my homemade taco seasoning. I didn't have four corn tortillas, just two small ones which worked out anyway seeing as I'm watching my carb intake. Right before serving, I sprinkled on a quarter cup of shredded sharp cheddar cheese. The corn tortillas used in this recipe were interesting, the kids thought it was great. Four and a half stars, really. It's no different than making breakfast wraps, the "wrap" is just chopped up and tossed instead.

 

5 Ratings

Nov 11, 2009

These aren't too bad. I like to experiment with different types of eggs--I love eggs for breakfast--so I thought I'd give this a shot. I like the spiciness the salsa lends to the egg beaters. I use egg beaters all the time, especially in baking, to cut down on the cholesterol, but they really don't have much flavor in regular cooking. You are better off jacking up the seasoning or using real eggs instead, but the salsa in this takes care of that. For those of you who don't use egg subs, 1/4 c egg sub=1 egg. I can't say I like the tortillas added to this, and I just put the eggs and salsa together in the pan so both were cooked at the same time. Bf wasn't too impressed--not so sold on the idea of eggs and salsa. So, something I could make again for myself but apparently not for the bf! I used a black bean and corn salsa for mine. thanks for the recipe.

 
Oct 27, 2012

This has great potential but the texture was awful. There's way too much salsa so the tortillas and eggs are very soft and mushy. Next time I'll double the amount of tortillas and eggs and leave everything else the same. We thought the onion and cilantro was overpowering.

 

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Nutrition

  • Calories
  • 242 kcal
  • 12%
  • Carbohydrates
  • 23.9 g
  • 8%
  • Cholesterol
  • 1 mg
  • < 1%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 19 g
  • 38%
  • Sodium
  • 1040 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

HoneeBee
1 Followers 0 Saved Recipes
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