Best Tex Mex Ham N Eggs Recipes

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

Time 15m

Number Of Ingredients 7

Ingredients

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

OVERNIGHT TEX-MEX EGG BAKE

Overnight Tex-Mex Egg Bake image

Send to me from the Pillsbury site, and a great idea for the mornings you have company and don't want to spend a lot of time in the kitchen. Also, no need to wait - you can bake this right away if you like. Remember cubed hash brown potatoes are called "southern style" and shredded potatoes are called "country style" I cute this in half myself as it makes a lot, and just used enough of the potatoes to make a crust on the bottom but have posted as directed. It's also very versatile, use additions as your preference

Provided by Bonnie G 2

Categories Breakfast

Time 1h5m

Yield 1 Casserole, 12 serving(s)

Number Of Ingredients 8

Ingredients

12 ounces bulk spicy pork sausage
5 cups frozen southern style hash brown potatoes, from 32 ounce bag
1 cun 4 . 5 ounces chopped green chili, undrained
3 cups colby monterey jack cheese, shredded (12 ounces)
6 eggs
1 1/2 cups milk
1/4 teaspoon salt
1 cup salsa

Steps:

Spray 13X9 inch glass baking dish with cooking spray.
In 10 inch skillet, cook sausage over medium heat 8-10 minutes, stirring occasionally, until no longer pink.
Drain on paper towel.
Spread frozen potatoes in baking dish.
Sprinkle with sausage, green chiles and 1 1/2 cups of cheese.
In medium bowl, beat eggs, milk and salt with fork or wire whisk until well blended.
Pour over potato mixture.
Sprinkle with remaining 1 1/2 cups cheese.
Cover and refrigerate at least 8 hours, but no longer than 12 hours.
Heat oven to 350.
Bake uncovered 50 to 60 minutes or until knife inserted near center comes out clean.
Let stand 10 minutes,.
Cut into squares.
Serve with Salsa.