Best Tex Mex Eggs Recipes

TEX-MEX SCRAMBLED EGGS

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.

TEX-MEX SCRAMBLED EGGS

Steps:

• In a skillet, cook the sausage, onion and tortillas in oil over medium-high heat until sausage is no longer pink and tortillas are lightly browned; drain., Stir in tomato, jalapeno, garlic powder and salt; heat through. Reduce heat to medium. Add eggs; cook and stir until eggs are completely set. Sprinkle with cheese. Serve immediately.

TEX MEX SCRAMBLED EGGS

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.

BETTY CROCKER'S TEX-MEX SCRAMBLED EGGS

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 DEVILED EGGS

Steps:

• Cut eggs in half (crosswise); carefully remove yolks.
• Mash yolks& stir in green onions& next 5 ingredients.
• Spoon into eggwhites; sprinkle with cheese& chili powder.
• Cover& chill.

TEX-MEX EGGS

Steps:

• Place half the bread cubes in a greased 13x9-in. baking dish; set remaining bread aside. In a skillet over medium heat, cook sausage and onion until meat is no longer pink and onion is tender; drain. Stir in chilies. , Spoon half of the sausage mixture over bread; to with half of each cheese. Repeat layers of bread sausage mixture and cheese. , In a bowl, lightly beat eggs. Stir in milk and salsa. Pour over cheese; cover and refrigerate 8 hours or overnight. Remove from refrigerator 1 hour before baking. , Bake, uncovered, at 325° for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

TEX-MEX EGGS

Steps:

• Put the sweet potato and half the lime wedges in a microwaveable bowl. Cover with cling film and cook on high for 7 mins until soft. Discard the limes.
• Meanwhile, heat the oil over a medium heat in a large frying pan, add the onion and cook for 5 mins. Stir in the coriander stalks and spices, cook for 1 min more, then tip in the black beans and add some seasoning. Gently stir in the sweet potato (you want some chunky pieces), then make four wells in the mixture. Crack in the eggs, then cover and cook for about 8 mins until the whites are set and yolks runny.
• Top with the avocado and coriander leaves, and serve with the remaining lime wedges. Crush over some tortilla chips and drizzle with hot sauce, if you like.

TEX-MEX EGGS BENEDICT WITH GRILLED POTATO SLABS AND AVOCADO-LIME HOLLANDAISE

Steps:

• Place hollandaise ingredients (avocado, lime juice, 3 tablespoons olive oil, water) in your blender and turn on until smooth. Scrape the sides as needed. Add salt to taste. The sauce should be thick and creamy, but if needed add a bit more lime juice, oil, and/or water to get it moving more. Refrigerate until ready to use.
• Preheat your grill to 375 degrees F. Slice the potatoes lengthwise into 1/3-inch-thick slabs. Drizzle with 2 teaspoons olive oil and rub over both sides. Generously top with salt and pepper. Place on the grill for about 12-15 minutes. Flip and continue to grill until fork tender, about 15 minutes. If your potatoes finish before you're done cooking the vegetables, turn the heat off on the grill with the lid shut and leave them there to stay warm until you're ready.
• My egg poaching method: While the potatoes grill, place about 4 inches of water in a large pot. Heat over high with the lid on until the water simmers. Uncover and reduce heat so the water is just barely simmering a few small bubbles. Maintain this heat throughout the poaching process. Place 2 paper towels on a large plate. Crack 1 egg in a small bowl. Gently swirl your water with a spatula in one direction and slowly pour the egg into the center of the pot. Gently swirl the water a few times around the egg then let it be for 4 minutes. Carefully remove with a slotted spoon and drain on the paper towels; repeat for each egg, using the same water.
• Heat a pan over medium with a drizzle of oil. Place the onion in the pan with a good pinch of salt and let it cook, stirring every minute or so, for about 8 minutes. Add the garlic, cumin, and chili powder and cook for another minute. Return the pot of water to just below a simmer. Add the bell pepper to the pan and cook for another 3-4 minutes, stirring once in a while, until just starting to soften. Add the corn and black beans and cook until hot. Stir in the adobo sauce and turn to low.
• Place all eggs gently back in the warm water and let them reheat for no longer than 1 minute. Place potato slabs on 2 plates with the veggie mixture over top. Remove eggs with a slotted spoon or place on the paper towel to drain the water and then place them on top of the veggie mixture (2 for each serving). Top with the avocado hollandaise, salt, pepper, and hot sauce if desired. Serve immediately.

TEX-MEX SCRAMBLED EGGS (3 WW POINTS)

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).

MIGAS (TEX/MEX SCRAMBLED EGGS)

Steps:

• Beat eggs, half and half, and salsa. Saute chorizo, onion, and green pepper in a pat of butter, turn heat down to medium-low and pour egg mixture into pan. Take a hand-full of tortilla chips and crumble into cooking egg mixture. Scramble eggs till done. Season with salt and pepper. Serve with cheese, sour cream, and additional salsa, if desired.

TEX-MEX DEVILED EGGS

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside.
• In a small bowl, mash yolks; add cheese, mayonnaise, salsa, onions, sour cream, and salt; mix well.
• Stuff or pipe yolk mixture into egg whites.
• Refrigerate until ready to serve.

TEX-MEX BREAKFAST HASH AND EGGS

Steps:

• In a large skilled cook the chorizo over medium heat until browned and done.
• Drain reserving 3 T.
• drippings, setting sausage aside.
• Return drippings to the pan and over medium heat saute the onions and garlic for 4-5 minutes.
• Add the chiles and stir well.
• Add the potatoes, reduce heat to medium low and cook for 20 minutes, stirring often.
• Add the tomatoes to heat through.
• Spoon onto plates, top with eggs and offer salsa at the table.
• Garnish with chopped cilantro and cheese if you wish.

TEX-MEX EGGS BENEDICT WITH GRILLED POTATO SLABS AND AVOCADO-LIME HOLLANDAISE

Steps:

• Place hollandaise ingredients in your blender and turn on until smooth. Scrape the sides as needed. Add salt to taste. The sauce should be thick and creamy, but if needed add a bit more lime juice, oil, and/or water to get it moving more. Refrigerate until ready to use.
• Preheat your grill to 375°F. Slice the potatoes lengthwise into 1/3-inch-thick slabs. Drizzle with oil and rub over both sides. Generously top with salt and pepper. Place on the grill for about 12-15 minutes. Flip and continue to grill until fork tender, about 15 min. If your potatoes finish before you're done cooking the vegetables, turn the heat off on the grill with the lid shut and leave them there to stay warm until you're ready.
• My egg poaching method: While the potatoes grill, place about 4 inches of water in a large pot. Heat over high with the lid on until the water simmers. Uncover and reduce heat so the water is just barely simmering [a few small bubbles]. Maintain this heat throughout the poaching process. Place 2 paper towels on a large plate. Crack 1 egg in a small bowl. Gently swirl your water with a spatula in one direction and slowly pour the egg into the center of the pot. Gently swirl the water a few times around the egg then let it be for 4 minutes. Carefully remove with a slotted spoon and drain on the paper towels; repeat for each egg, using the same water.
• Heat a pan over medium with a drizzle of oil. Place the onion in the pan with a good pinch of salt and let it cook, stirring every minute or so, for about 8 minutes. Add the garlic, cumin, and chili powder and cook for another minute. Return the pot of water to just below a simmer. Add the bell pepper to the pan and cook for another 3-4 minutes, stirring once in a while, until just starting to soften. Add the corn and black beans and cook until hot. Stir in the adobo sauce and turn to low.
• Place all eggs gently back in the warm water and let them reheat for no longer than 1 minute. Place potato slabs on 2 plates with the veggie mixture over top. Remove eggs with a slotted spoon[or place on the paper towel to drain the water and then place them on top of the veggie mixture (2 for each serving). Top with the avocado hollandaise, salt, pepper, and hot sauce [if desired]. Serve immediately.
• Notes: Poached eggs: It's totally normal to see a lot of the egg white left swirling in the pan after each egg. Grilled sweet potatoes would also do well for this. Place leftover hollandaise in an airtight container in the fridge for 2-3 days.
• *I placed the sauce in a small plastic bag and cut a tiny hole in one of the corners and then squeezed it over the eggs/veggies.

TEX-MEX HAM 'N' EGGS

Steps:

• In a large skillet, saute ham and onion in 1 tablespoon of oil until ham is lightly browned and onion is tender; remove and keep warm. Add remaining oil to skillet; cook potatoes over medium heat until tender, turning to brown. , In a small bowl, whisk the eggs, milk, salt and pepper; add to skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, spoon ham mixture over top; heat through. Sprinkle with cheese; top with salsa. Cut into wedges.