Spicy Southwest Breakfast Omelet Egg Rolls Recipes

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SOUTHWESTERN OMELET



Southwestern Omelet image

Hearty home-style food is popular in our small farming and timber community. We love pulling in flavors from other regions for this eggy dish. -Patricia Collins, Imbler, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup chopped onion
1 jalapeno pepper, minced
1 tablespoon canola oil
6 large eggs, lightly beaten
6 bacon strips, cooked and crumbled
1 small tomato, chopped
1 ripe avocado, cut into 1-inch slices
1 cup shredded Monterey Jack cheese, divided
Salt and pepper to taste
Salsa, optional

Steps:

  • In a large skillet, saute onion and jalapeno in oil until tender; remove with a slotted spoon and set aside. Pour eggs into the same skillet; cover and cook over low heat for 3-4 minutes. , Sprinkle with the onion mixture, bacon, tomato, avocado and 1/2 cup cheese. Season with salt and pepper. , Fold omelet in half over filling. Cover and cook for 3-4 minutes or until eggs are set. Sprinkle with remaining cheese. Serve with salsa if desired.,

Nutrition Facts : Calories 390 calories, Fat 31g fat (10g saturated fat), Cholesterol 355mg cholesterol, Sodium 480mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 4g fiber), Protein 22g protein.

SOUTHWEST OMELET



Southwest Omelet image

I like the southwestern flavor profile, but not the heat. Using a poblano instead of jalapeño solves my problem - everyone can put on their own favorite hot or milder sauce/salsa at the table. (If your omelet doesn't turn out pretty, just call it a Southwest Egg Scramble!)

Provided by Carolyn Haas

Categories     Eggs

Time 15m

Number Of Ingredients 11

4 eggs
2 Tbsp onion, chipped
2 Tbsp poblano peppers, chopped (can sub jalapeño)
1/4 c chopped tomato (1 small or 6 grape tomatoes)
1 Tbsp crumbled bacon
2 Tbsp shredded mexican style cheese blend
mexican oregano, dried, crumbled
1-2 Tbsp cilantro, chopped for garnish
lime wedges, hot sauce, salsa to serve
sour cream, (optional) to serve
salt and pepper to taste

Steps:

  • 1. Spray skillet with cooking spray. Heat to medium-high. Add tomatoes, peppers and onions. Saute until softened. Add garlic to cooking veggies.
  • 2. Crack eggs into cup and whip together with fork. Pour over veggies in skillet. Reduce heat to medium. Push edges of eggs away from sides to let liquid eggs run to edges. (You know: make an omelet!)
  • 3. When center is still somewhat undercooked, sprinkle on oregano, cheese and bacon bits. Turn off heat and cover skillet until cheese is melted - a couple minutes.
  • 4. Add any or all of mentioned garnishes. Without the sour cream, it is only 1 WW Smartpoint for half an omelet!

SPICY SOUTHWEST BREAKFAST OMELET EGG ROLLS



Spicy Southwest Breakfast Omelet Egg Rolls image

Number Of Ingredients 11

6 eggs, slightly beaten
1/3 cup milk
2 teaspoons salt-free Southwest or Mexican seasonings
2 Morningstar Farms® Breakfast veggie sausage patties, thawed and cut into 1/4- 1/2-inch pieces
1 cup sliced fresh mushrooms
1/2 cup chopped red bell pepper, green bell pepper or combination
2 green onions, bias-cut into 1-inch pieces
2 tablespoons vegetable oil, divided
4 flour tortillas (10-inch)
1/4 cup shredded Cheddar cheese or Monterey Jack cheese (1 oz.)
recipe Jalapeno-White Cheddar Country Gravy or salsa

Steps:

  • 1. In medium bowl beat together eggs, milk and seasoning. Set aside.2. In 12-inch nonstick skillet cook and stir MORNINGSTAR FARMS Veggie Breakfast Sausage Patties, mushrooms, bell pepper and onions in 2 teaspoons of the vegetable oil for 2 to 3 minutes or until vegetables are tender.3. Pour egg mixture over vegetable mixture in hot skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around edge. Using spatula gently lift and stir partially cooked eggs so uncooked portions flow underneath. Continue cooking and lifting over medium heat for 2 to 3 minutes or until eggs are cooked through, but still glossy and moist. Remove from heat.4. Spoon about 3/4 cup of vegetable mixture onto each tortilla just below center. Sprinkle with cheese. Fold bottom edge of each tortilla over up and over filling. Fold in sides. Roll up from the bottom, completely enclosing filling. Secure with wooden toothpicks.5. Carefully wipe skillet out with paper towel. Brush with remaining 4 teaspoons oil. Add filled tortillas. Cook over medium heat for 4 to 5 minutes or until golden brown, turning once.6. Remove toothpicks. Diagonally cut each into halves. Serve with Jalapeno-White Cheddar Country Gravy or salsa.

Nutrition Facts : Nutritional Facts Serves

SPICY SOUTHWEST EGG ROLLS



Spicy Southwest Egg Rolls image

I started out making a southwest eggroll recipe that's on Zaar, but I left out a lot and added a lot and basically changed the whole thing, so here's my version :) *Note: I bake these, but they certainly could be fried in oil also.

Provided by newspapergal

Categories     Lunch/Snacks

Time 1h

Yield 15 serving(s)

Number Of Ingredients 15

2 chicken breasts
1/4 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/8 teaspoon salt
2 tablespoons vegetable oil
2 garlic cloves
1 red bell pepper, finely diced
1 small onion, finely diced
2 jalapenos, finely diced
1/2 cup frozen corn kernels
1/3 cup canned black beans, drained and rinsed
1/2 teaspoon cayenne pepper (optional)
2 1/2 cups cheddar cheese, shredded
15 egg roll wraps

Steps:

  • Add 1 Tbsp vegetable oil to small skillet; preheat to medium-low. In a small bowl, combine chili powder, cumin, garlic powder & salt.
  • Rub seasonings mixture onto both sides of both chicken breasts; add chicken breasts to small skillet and cook 7-10 minutes, depending on thickness of your breast - until done, turning at least once.
  • While chicken is cooking, dice your vegetables.
  • Once chicken is done, remove from heat; set aside.
  • Heat 1 Tbsp vegetable oil in large skillet; add diced red bell pepper, diced onion, minced garlic cloves and jalapenos to oil; saute until veggies are soft.
  • Once chicken is cool enough to handle, slice into small cubes and add to vegetable mixture.
  • Stir in frozen corn and black beans; mix thoroughly. Add cayenne now if you want.
  • Turn heat to low, and slowly add cheese. Once cheese has melted, remove skillet from heat.
  • To assemble eggrolls:.
  • Place eggroll wrappers so that the points are facing north/south. Place about 1 1/2 Tbsp of chicken/veggie mixture into center of wrapper. Spread it out log-shaped from side to side, leaving about 1 inch of the wrapper on each side.
  • Fold bottom point over mixture, then fold in each side. Then roll eggroll up remaining wrapper. I usually seal the final point with a brush of water.
  • Repeat with each eggroll wrapper.
  • When all the eggrolls are wrapped, freeze in a single layer for at least 4 hours and up to 2 months.
  • To cook, place frozen eggrolls on a cookie sheet, and bake at 375 degrees for 13-16 minutes.
  • I like to dip these in a spicy avocado sauce or salsa.

Nutrition Facts : Calories 234.4, Fat 10.5, SaturatedFat 4.8, Cholesterol 35, Sodium 354, Carbohydrate 22.2, Fiber 1.4, Sugar 0.7, Protein 12.6

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