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Mexican Sunrise Scrambled Eggs

Mexican Sunrise Scrambled Eggs

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

Read the Story Behind the Recipe


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15 min
Prep Time
20 min
Total Time
4
servings

Ingredients

Eggs

8 large Land O Lakes® Eggs

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

Toppings

1 cup salsa, warmed

1/2 cup sour cream

1/4 cup sliced green onions

 

4 (8-inch) flour tortillas, warmed, if desired

How to make

  1. STEP 1

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

  2. STEP 2

    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.

  3. STEP 3

    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.

Read the Story Behind the Recipe

Tip #1

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

Tip #2

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

Nutrition (1 serving)

540 Calories
36 Fat (g)
485 Cholesterol (mg)
1160 Sodium (mg)
29 Carbohydrates (g)
2 Dietary Fiber
23 Protein (g)
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