Tex Mex Morning Scramble Recipes

TEX-MEX SCRAMBLE

Steps:

• Cook the chorizo sausage in a big skillet over medium-high heat for about 5 minutes or until browned; break sausage up so that it is crumbled.
• Add in green onions and garlic; saute/stir for 2 minutes or until vegetables are tender; at this point, I drain some of the excess drippings.
• In a mixing bowl, add eggs, water, salt, and pepper; whisk to combine.
• Lower heat to medium; Add egg mixture to skillet; let set for 20 seconds.
• Cook and stir 3-4 minutes or until light and fluffy.
• Add cheese and cilantro; stir to blend.
• Transfer mixture to serving plates or use as filling for a flour tortilla; add a dollop of sour cream on top if desired.

TEX-MEX SCRAMBLE

Steps:

• In a large nonstick skillet, cook tortilla strips in 2 teaspoons oil for 5 minutes or until lightly golden brown but not crisp. Add the onion, jalapeno and remaining oil; cook 2 minutes longer. , Add the eggs, tomato, beef, salt and pepper; cook and stir until eggs are completely set. Sprinkle with cheese; cover and let stand for 2-3 minutes until cheese is melted.

TEX-MEX SCRAMBLED EGGS

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!

TEX-MEX BREAKFAST SCRAMBLE

Steps:

• Serves 2.
• Ingredients.
• 2 tablespoons Canola Oil, divided.
• 1/4 cup onion, chopped.
• 1/4 green bell pepper, chopped.
• 1 cup baby spinach.
• 1/4 cup chorizo, cubed.
• 4 eggs.
• 1/8 cup 1% milk.
• 1/4 teaspoon garlic powder.
• 1/4 teaspoon paprika.
• black pepper.
• Heat 1 tablespoon of oil in a large pan.
• Add onion. Saute until translucent.
• Add green pepper. Saute for 2 minutes.
• Add chorizo and baby spinach. Saute for 2 minutes.
• Whisk together eggs and milk in a bowl.
• Add last tablespoon of oil to hot pan. Allow to heat. Pour in egg mixture.
• Add spices.
• Cook until eggs are desired firmness.