Mexican Sunrise Scrambled Eggs
15 min
20 min



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


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.

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.


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


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