Mexican Sunrise Scrambled Eggs

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

Directions

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

- 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.

Nutrition Facts (1 serving)

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

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