Mexican Sunrise Scrambled Eggs

Mexican Sunrise Scrambled Eggs

These south-of-the-border scrambled eggs provide a vegetarian entrée option for brunch.

15 min. prep time
4 servings
000 Ratings



1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons Land O Lakes® Butter
4 ounces (1 cup) shredded Mexican blend cheese
1 small (1/2 cup) tomato, seeded, chopped
2 tablespoons diced green chiles


1 cup salsa, warmed
1/2 cup sour cream
1/4 cup sliced green onions
4 (8-inch) flour tortillas, warmed, if desired


Whisk eggs, salt and pepper together in bowl until well beaten.

Melt butter in 12-inch nonstick skillet until sizzling.  Add beaten eggs; cook over medium heat, lifting slightly with spatula to allow uncooked portion to flow underneath, 4-5 minutes or until eggs are almost set. Add cheese, tomato and green chiles, stirring gently 1-2 minutes or until heated through and cheese begins to melt.

Spoon eggs onto individual plates. Top each serving with 1/4 cup salsa, 2 tablespoons sour cream and 1 tablespoon green onions. Serve with warmed tortillas, if desired.

Recipe Tip

- To seed a tomato, cut in half crosswise. Carefully remove seeds with sharp tip of knife.

- To ripen tomatoes, place them in a brown paper bag. The tomato emits ethylene gas which speeds the ripening process.

- Read more about this recipe on Recipe Buzz® Blog.

Video by Virtutrix

Nutrition Facts (1 serving)

Calories: 540

Fat: 36g

Cholesterol: 485mg

Sodium: 1160mg

Carbohydrates: 29g

Dietary Fiber: 2g

Protein: 23g

Recipe #12814©2003Land O'Lakes, Inc.

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