Betty Crockers Tex Mex Scrambled Eggs Recipes

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TEX-MEX SCRAMBLED EGGS



Tex-Mex Scrambled Eggs image

These soft and fluffy scrambled eggs are served with Tex-Mex favorites like black beans, tomatoes, onions, and cheese.

Provided by Stephanie

Categories     Breakfast

Time 15m

Number Of Ingredients 7

3 tablespoons butter
8 eggs
½ yellow onion, (finely diced)
10 oz. Rotel tomatoes and green chilies, (drained well)
1 ¼ cups black beans, (drained and rinsed)
1 cup Monterey Jack cheese, (shredded)
3 Green Onions, (diced)

Steps:

  • Melt the butter in a medium skillet over medium-low heat.
  • Whisk the eggs vigorously until they are completely uniform in color. This allows them to cook evenly but also incorporates air into the eggs which makes the fluffy. Add them to the skillet immediately after whisking.
  • Sprinkle the remaining ingredients over the eggs.
  • Leave the eggs untouched for about 45 seconds. As the eggs begin to set, use a silicone spatula and gently lift the eggs at the edge of the pan and fold them up. The uncooked egg mixture will then be able to seep onto the pan, and those can now set.
  • Repeat by continuing to fold up the eggs that have lightly cooked. You don't want to overmix the eggs, only move them around as needed for them to cook and set. If they're cooking too fast, decrease the heat to low.
  • Once the eggs are cooked and no remaining sections are runny, remove them from the heat immediately, do not overcook them. We want them to remain light and fluffy!
  • Top with diced green onions, serve, and enjoy!

Nutrition Facts : Calories 394 kcal, Carbohydrate 17 g, Protein 23 g, Fat 25 g, SaturatedFat 13 g, Cholesterol 375 mg, Sodium 359 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving

BETTY CROCKER'S TEX-MEX SCRAMBLED EGGS



Betty Crocker's Tex-Mex Scrambled Eggs image

This recipe, probably slightly adapted, is from a Betty Crocker cookbook. This is quick and super delicious.

Provided by Andtototoo

Categories     Breakfast

Time 15m

Yield 3 serving(s)

Number Of Ingredients 8

6 corn tortillas
3 tablespoons oil
2 green onions, sliced
6 eggs, beaten
1 dash salt
1 cup diced monterey jack cheese, with green chilies
1 tomatoes, diced
1 tablespoon fresh cilantro, chopped

Steps:

  • Cut each tortilla into 12 wedges.
  • Heat oil in a large nonstick frying pan until hot.
  • Add the tortilla wedges and stir until crisp.
  • Reduce heat.
  • Add the green onion and stir for one minute.
  • Pour the eggs over the tortilla mixture.
  • As the eggs begin to set on the bottom and sides, gently lift cooked portions with spatula so that the thin uncooked portion can flow to the bottom.
  • DO NOT STIR.
  • Sprinkle with cheese and let it melt.
  • Top with tomato.
  • Sprinkle with the fresh chopped cilantro.
  • Serve at once.

TEX-MEX SCRAMBLED EGGS



Tex-Mex Scrambled Eggs image

Looking for a delicious dinner made using Old El Paso® thick 'n chunky salsa? Then check out this tasty scrambled eggs recipe that's ready in just 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 8

2 teaspoons vegetable oil
3 corn tortillas (5 or 6 inches in diameter), cut into thin strips
1 small onion, chopped (1/4 cup)
8 eggs, beaten
1/2 medium jalapeño chili, seeded and chopped
1 cup Old El Paso™ thick 'n chunky salsa
1/4 cup sour cream
2 medium green onions, chopped (2 tablespoons)

Steps:

  • Heat oil in 10-inch nonstick skillet over medium-high heat. Cook tortilla strips and 1/4 cup onion in oil about 5 minutes, stirring frequently, until tortillas are crisp. Mix eggs and chili; pour over tortilla mixture. Reduce heat to medium.
  • As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Do not stir. Cook 4 to 5 minutes or until eggs are set but still moist.
  • Top each serving with salsa, sour cream and green onions.

Nutrition Facts : Calories 270, Carbohydrate 16 g, Cholesterol 430 mg, Fat 1, Fiber 1 g, Protein 14 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 5 g, TransFat 0 g

EXTRA-MOIST SCRAMBLED EGGS WITH CHIVES



Extra-Moist Scrambled Eggs with Chives image

Treat yourself to a delicious breakfast with these light and fluffy scrambled eggs that are flavored with chives - ready in 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 15m

Yield 4

Number Of Ingredients 6

6 eggs
1 tablespoon chopped fresh chives
1/4 teaspoon salt
1/8 teaspoon pepper, if desired
1/2 cup milk or half-and-half
3 tablespoons butter

Steps:

  • In medium bowl, beat eggs, chives, salt and pepper with fork or wire whisk until well mixed.
  • In 10-inch skillet, heat milk and butter over medium heat just until butter melts and liquid is steaming. Pour egg mixture into skillet.*
  • As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to the outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge as well and stack it on top of the set egg mixture already there. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.

Nutrition Facts : Calories 210, Carbohydrate 2 g, Cholesterol 345 mg, Fat 2, Fiber 0 g, Protein 11 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 1/2 g

TEX-MEX SCRAMBLED EGGS (3 WW POINTS)



Tex-Mex Scrambled Eggs (3 Ww Points) image

Make and share this Tex-Mex Scrambled Eggs (3 Ww Points) recipe from Food.com.

Provided by punkyluv

Categories     < 30 Mins

Time 28m

Yield 2 serving(s)

Number Of Ingredients 16

14 1/2 ounces canned diced tomatoes, fire roasted-variety
1/4 teaspoon chili powder, chipotle-variety
2 tablespoons scallions, minced, green part only
2 tablespoons cilantro, fresh, minced
1 tablespoon fresh lime juice
1/4 teaspoon table salt
1/8 teaspoon black pepper
2 large eggs
3 large egg whites
1/4 teaspoon dried oregano, crushed
1/8 teaspoon ground cumin
1/4 teaspoon table salt
1/8 teaspoon black pepper
1 spray cooking spray
2 small shallots, minced
1 medium jalapeno pepper, seeded, minced (don't touch seeds with bare hands)

Steps:

  • To prepare salsa, pour tomatoes into a fine-mesh strainer set in sink; press on tomatoes to drain off all liquid, leaving about 1 cup of diced tomato. Spoon tomatoes into a medium bowl; stir in chili powder, scallion, cilantro, lime juice, salt and pepper. Stir salsa; set aside while making scrambled eggs.
  • To make eggs, in a medium bowl, beat together eggs, egg whites, oregano, cumin, salt and pepper; set aside.
  • Coat a medium nonstick skillet with cooking spray; heat over medium heat for 30 seconds. Add shallot and jalapeno; cook, stirring occasionally, until shallots are tender, about 3 minutes. Pour egg mixture into skillet; cook until eggs are almost cooked through, scrambling occasionally, about 4 to 5 minutes. Serve eggs topped with salsa or salsa on the side. Yields about 1 cup of eggs and 1/2 cup of salsa per serving.
  • Notes.
  • If you can find canned tomatoes with chipotle chiles, use them and omit the chili powder in the salsa. You can also save time by using your favorite spicy jarred salsa instead of making your own.
  • To make this recipe truly Tex-Mex, top with some baked tortilla strips (could affect POINTS values).

Nutrition Facts : Calories 172.2, Fat 5.6, SaturatedFat 1.6, Cholesterol 211.5, Sodium 1186.7, Carbohydrate 18.2, Fiber 3.5, Sugar 8.9, Protein 14.1

SCRAMBLED EGGS



Scrambled Eggs image

Five ingredients and 15 minutes is all you need to make these delicious scrambled eggs - perfect for a dinner.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 15m

Yield 4

Number Of Ingredients 5

6 eggs
1/3 cup water, milk or half-and-half
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter or margarine

Steps:

  • In a medium bowl, beat the eggs, water, salt and pepper with a fork or wire whisk until well mixed.
  • In a 10-inch skillet, heat the butter over medium heat just until it begins to sizzle and look hot.
  • Pour egg mixture into skillet. The egg mixture will become firm at the bottom and side very quickly. When this happens, gently lift the cooked portions around the edge with a turner so that the thin, uncooked portion can flow to the bottom. Avoid constant stirring because the eggs will become dry and rubbery rather than light and fluffy.
  • Cook 3 to 4 minutes or until eggs are thickened throughout but still moist and creamy. Serve immediately.

Nutrition Facts : Calories 140, Carbohydrate 0 g, Cholesterol 325 mg, Fat 1/2, Fiber 0 g, Protein 9 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 0 g, TransFat 0 g

BETTY CROCKER 1950S EASY SCRAMBLED EGGS



Betty Crocker 1950s Easy Scrambled Eggs image

Make and share this Betty Crocker 1950s Easy Scrambled Eggs recipe from Food.com.

Provided by carrie sheridan

Categories     Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

4 eggs
4 tablespoons milk or 4 tablespoons water
salt and pepper
2 tablespoons butter
salt and pepper
1 tablespoon tarragon (optional) or 1 tablespoon chervil, to taste if desired (optional)

Steps:

  • Break eggs into a bowl with milk or water.
  • Add salt and pepper.
  • Beat with a fork or whisk.
  • Heat butter in a moderately hot skillet.
  • Pour the egg mixture in and reduce heat to low.
  • [Eggs should be scrambled slowly and gently!].
  • When mixture starts to set at the bottom and sides, lift the cooked portions with a spatula and turn gently to cook all portions evenly.
  • As soon as the eggs are almost cooked through but are still moist and glossy, about 5-8 minutes, quickly remove to a hot platter and serve at once.

TEX-MEX BREAKFAST SLIDERS



Tex-Mex Breakfast Sliders image

These breakfast sliders get a little kick from chorizo and green chiles! The sliders are quick enough for weekday mornings but are equally impressive for guests on the weekends.

Provided by Karly Campbell

Categories     Breakfast

Time 40m

Yield 12

Number Of Ingredients 8

1 package (12 oz) Kings Hawaiian™ original rolls (12 rolls)
6 eggs
1/4 cup milk
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 lb. chorizo sausage
5 slices pepper Jack cheese
1/4 cup melted butter
1 teaspoon Old El Paso™ taco seasoning mix (from 1-oz package)

Steps:

  • Heat oven to 350°F.
  • Slice Hawaiian rolls in half, but do not separate the rolls; place bottom halves in ungreased 13x9-inch (3-quart) baking dish. Set aside.
  • Spray 8-inch skillet with cooking spray. In medium bowl, beat eggs and milk with whisk until well combined. Scramble egg mixture in skillet over medium heat until nearly set. Stir in green chiles. Set aside.
  • In another 8-inch skillet, cook chorizo over medium-high heat, stirring frequently, until cook through.
  • Spoon scrambled eggs onto Hawaiian rolls. Top with cooked chorizo. Place cheese evenly over tops of sandwiches. Top sandwiches with top halves of rolls.
  • In small bowl, stir together melted butter and taco seasoning mix. Spoon over sandwiches. Cover tightly with foil. Bake 20 minutes.

Nutrition Facts : Calories 380, Carbohydrate 19 g, Cholesterol 160 mg, Fat 2 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 8 g, TransFat 0 g

TEX MEX SCRAMBLED EGGS



Tex Mex Scrambled Eggs image

Make and share this Tex Mex Scrambled Eggs recipe from Food.com.

Provided by Vicki in CT

Categories     Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

4 eggs, beaten
1 teaspoon butter
2 lbs Velveeta cheese, cubed
1 lb hot breakfast sausage, cooked and drained (Jimmy Dean preferred)
1 bunch fresh cilantro, chopped
3 jalapenos, chopped fine
2 (15 ounce) cans Rotel Tomatoes (extra hot preferred)
Fritos corn chips

Steps:

  • In a non stick skillet melt butter. Pour eggs into skillet.
  • Cook while stirring from the bottom. When eggs are almost set add cheese dip.
  • Cook for short time and then turn off heat. Let set until cheese is runny and sausage is heated through.

Nutrition Facts : Calories 2368.3, Fat 175.3, SaturatedFat 89.6, Cholesterol 977.1, Sodium 10388.4, Carbohydrate 62.8, Fiber 1, Sugar 37.9, Protein 133.4

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