Tex-Mex Scrambled Eggs

Tex-Mex Scrambled Eggs

"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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Ingredients

20 m servings
Serving size has been adjusted!
Original recipe yields 2 servings

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Directions

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  • Prep

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  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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Reviews

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Eggscellent recipe! I used bacon instead of sausage and what was left of a bag of broken tortilla chips. I think this needed more egg though, so next time I will add 1 more. I used minced garlic...

This was very good. I used half a can of diced tomatoes with green chiles and cut the salt in half.

I also used mexican style chorizo. I did not drain the corizo. You get much more flavor by adding ingrediants directly to the chorizo. Use 1/2 cup of diced tomato with chilis and 1tbs. diced chi...

This was tasty! To suit my dietary needs, I used egg whites, a soy shredded cheese substitute, and 1 chicken sausage link with cilantro in it. This is a new favorite, thanks so much Pasty!

I used chorizo sausage though. Made pico de gallo for the side. delicious.

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