Mexican Corn Scramble Recipes
MEXICAN SCRAMBLED EGGS
So delicious and a great way to start the day!
Provided by Claire
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 25m
Yield 1
Number Of Ingredients 12
Steps:
- Whisk eggs together in a bowl. Mix in onion, milk, green bell pepper, red bell pepper, jalapeno pepper, chile powder, onion powder, cumin, cinnamon, salt, and pepper.
- Heat a large skillet over medium-high heat; grease with cooking spray. Pour in egg mixture; cook and stir until golden brown, about 5 minutes per side.
Nutrition Facts : Calories 232.5 calories, Carbohydrate 16.4 g, Cholesterol 376.9 mg, Fat 11.8 g, Fiber 2.9 g, Protein 16.3 g, SaturatedFat 3.9 g, Sodium 327.7 mg, Sugar 9.2 g
MEXICAN CORN SCRAMBLE
The secret to this speedy skillet? You only have to chop a couple ingredients. Easy grocery store finds make up the rest. You'll have a flavorful breakfast on the table in no time. -Brenda Spann, Granger, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in butter until tender. Stir in corn and olives. Add eggs; cook and stir over medium heat until eggs just begin to set. Add ham and cheese. Cook until eggs are fully cooked and cheese is melted. Serve with tortilla chips and picante sauce.
Nutrition Facts : Calories 297 calories, Fat 19g fat (9g saturated fat), Cholesterol 291mg cholesterol, Sodium 718mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.
MEXICAN EGG SCRAMBLE
For anyone on the go, this is a hearty, portable breakfast -- eggs wrapped in a tortilla and twisted up in foil. At home, place the pan with eggs and toasted corn tortillas in the center of the table.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- If using corn tortillas, toast individually over a gas flame on low or in a pan for about 40 seconds per side. Stack on top of each other and wrap in foil or a clean kitchen towel. This will steam the toasted tortillas for pliability.
- Heat a 14-inch skillet and then add the oil and swirl it around in the pan. Stir in the scallions and chiles. Add the tomatoes, salt, and cilantro, if using. Stir over high heat for about 2 minutes.
- Crack the eggs one at a time into the skillet and stir. Cook just until the eggs are set, 1 to 2 minutes. Serve immediately: scoop a portion of eggs onto each plate and offer 3 tortillas each, or crumble tortilla chips over the egg mixture.
MEXICAN EGG AND TORTILLA CHIP SCRAMBLE
Provided by Food Network Kitchen
Time 30m
Yield SERVES: 4 to 6 servings
Number Of Ingredients 11
Steps:
- Melt the butter in a 10-inch cast-iron skillet over medium-high heat. Add the poblano, scallions and jalapeno; cook, stirring occasionally, until slightly softened, 1 to 2 minutes. Add the corn and 3/4 teaspoon salt; cook, stirring occasionally, until the vegetables are soft, about 2 more minutes.
- Whisk the eggs with 1/4 cup water and 1/2 teaspoon salt in a large bowl. Add the eggs to the skillet and cook, stirring constantly with a rubber spatula to form large curds, until the eggs are softly scrambled, about 2 minutes. Add the tortilla chips, 3/4 cup cheese and the cilantro to the skillet; cook, stirring, until well combined, 1 to 2 more minutes.
- Sprinkle the scramble with the remaining 1/4 cup cheese and top with avocado, sour cream, pico de gallo and more cilantro.
More about "mexican corn scramble recipes"
MIGAS (MEXICAN SCRAMBLED EGGS) RECIPE | …
From chefdehome.com
Cuisine MexicanCategory BreakfastServings 4-6Total Time 20 mins
- Prepare Migas Ingredients: In a bowl, break open 8 whole eggs (discard shells). Add 2 tablespoons of heavy cream. Add 1/2 tsp salt and 1/4 tsp black pepper. Beat well for one minute or until eggs are not lumpy. Set Aside. Dice onion, red bell pepper and mince jalapeno. Set aside. Slightly crush *tortilla chips to yield bite size pieces. (I break each tortilla triangle chip into three pieces.)
- Prepare Migas: In a wide skillet, heat 2 tablespoon of oil. Add diced veggies - onion, bell pepper and jalapeno with taco seasoning. Saute until bell peppers are soft (3-4 minutes). Add broken tortilla chips and mix with veggies for 1 minute.
- Add beaten egg mixture. For **soft scrambled eggs, quickly fold eggs mixture with veggies and chips until eggs just start to set (60 seconds to 1.5 minute). Take off heat. Add cheese, cilantro. Fold into scrambled eggs. Garnish with diced avocado, pico de gallo, more cilantro. Serve immediately. Enjoy!
BEST MEXICAN SCRAMBLE RECIPE-HOW TO MAKE ... - …
From delish.com
Occupation Food DirectorCategory BreakfastServings 4Total Time 15 mins
MEXICAN BREAKFAST SCRAMBLE RECIPE | EATINGWELL
From eatingwell.com
Category Diabetic High-Protein Breakfast RecipesCalories 227 per servingTotal Time 45 mins
- Preheat oven to 400 degrees F. Place corn tortillas on a baking sheet. Bake for 6 to 8 minutes or until crisp. Break into coarse pieces; set aside.
- Cook sausage, bell pepper, onion, and chile pepper in a very large skillet over medium heat for about 6 minutes or until the vegetables are tender and the sausage is browned.
- Add eggs, salt, queso fresco (or Monterey Jack), and the broken tortilla pieces. Cook without stirring, until the mixture begins to set on the bottom and around the edges. With a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until the egg mixture is cooked through but still glossy and moist. Immediately remove from heat. If desired, garnish with slices of fresh jalapeño pepper and sprigs of fresh cilantro before serving.
MIGAS (SCRAMBLED EGGS WITH CORN TORTILLAS) - RECIPE ...
From finecooking.com
4.8/5 (6)Servings 4Cuisine Latin AmericanCategory Breakfast/Brunch
MEXICAN CORN CAKE - CHEF IN TRAINING
From chef-in-training.com
5/5 (2)Estimated Reading Time 2 minsCategory Side Dish
MEXICAN SCRAMBLED EGGS | NIGELLA'S RECIPES | NIGELLA …
From nigella.com
Servings 2
MEXICAN TOFU SCRAMBLE - MY DARLING VEGAN
From mydarlingvegan.com
Cuisine Mexican, Vegan, Gluten-FreeTotal Time 35 minsCategory BreakfastCalories 130 per serving
- In a small bowl crumble tofu to the texture of scrambled eggs. Add nutritional yeast, salt, and lemon juice and set aside.
- In a large skillet heat oil over medium heat. Add onions and sauté for 5 minutes, stirring occasionally. Add bell pepper, garlic, and jalapeño pepper and sauté for another 5 minutes until the bell pepper is tender.
MEXICAN SCRAMBLED EGGS RECIPE – MELANIE COOKS
From melaniecooks.com
Cuisine MexicanTotal Time 7 minsCategory BreakfastCalories 414 per serving
- Heat the oil on a non-stick frying pan over medium-high heat. Add onion and bell pepper slices and cook, stirring occasionally, for 5 minutes.
- Add the eggs, salsa and shredded cheese. Cook, stirring occasionally, for 2 minutes, or until the eggs are set.
MEXICAN CORN CAKES [VEGAN] | INQUIRING CHEF
From inquiringchef.com
4/5 (2)Total Time 35 minsCategory Main DishCalories 281 per serving
- In a mixing bowl, whisk together the cornmeal, flour, baking powder, and salt. Add the cheese and corn and mix just until combined. Add the water, 1/4 cup at a time, and stir until the mixture holds together.
- Shape the mixture into 12 evenly sized cakes, pressing gently until the mixture stays together. Place the cakes on a cutting board or plate.
- Pour the oil into a large skillet over medium heat. Fry the first batch of corn cakes until golden brown, about 4 minutes. Flip and cook on the other side until golden brown.
MEXICAN CORN SALAD (ESQUITES) - SCRAMBLED CHEFS
From scrambledchefs.com
4.5/5 (2)Total Time 10 minsServings 4Calories 192 per serving
- Take the sweet corn and add cumin, paprika, cayenne pepper, red chili pepper flakes, dried oregano, garlic powder and sea salt to it.
MEXICAN POLENTA SCRAMBLE RECIPE | EATINGWELL
From eatingwell.com
4.5/5 (2)Total Time 30 minsCategory Healthy Mexican RecipesCalories 346 per serving
- Heat oil in a large nonstick skillet over medium-high heat. Add peppers and cook, stirring occasionally, until bright green and just starting to soften, about 3 minutes. Stir
- 2 to 3 minutes. Crumble polenta slices into the pan and cook, stirring occasionally, until heated through, 1 to 2 minutes. Stir in scallions, cheese, cilantro and lime juice. Serve the scramble topped with diced avocado and toasted pepitas.
MEXICAN BREAKFAST WITH TORTILLA CHIPS - ALL INFORMATION ...
From therecipes.info
CORN-TORTILLA AND EGG SCRAMBLE RECIPE | RECIPE ...
From pinterest.ca
SCRAMBLED EGGS WITH CHORIZO - MEXICAN RECIPE ...
From youtube.com
MEXICAN CORN SCRAMBLE RECIPES
From tfrecipes.com
MEXICAN EGG AND TORTILLA CHIP SCRAMBLE RECIPES
From tfrecipes.com
RECIPES > MEXICAN > HOW TO MAKE SCRAMBLED EGGS AND CORN
From mobirecipe.com
RECIPES > MEXICAN > HOW TO MAKE SCRAMBLED EGGS & CORN
From gigarecipes.com
MEXICAN CORN SCRAMBLE | HEALTHY FREE RECIPE, COOKING, FOOD
From recipe-free.com
MEXICAN CORN SCRAMBLE RECIPE
From crecipe.com
MEXICAN CORN SCRAMBLE
From crecipe.com
MEXICAN STREET CORN AND CHICKEN | SCRAMBLED + SCRUMPTIOUS ...
From pinterest.ca
MEXICAN CORN SCRAMBLE RECIPE: HOW TO MAKE IT | TASTE OF HOME
From review-f-12975-ejxsdr.toh.r.tmbi.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love