Best Tex Mex Scramble Recipes

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TEX-MEX SCRAMBLE



Tex-Mex Scramble image

This homey mix of eggs, corn tortilla strips, roast beef and other savory ingredients is a favorite dinner for two for Paula Hill Wharton and her husband in El Paso, Texas.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 2 servings.

Number Of Ingredients 10

3 corn tortillas (6 inches), cut into thin strips
4 teaspoons olive oil, divided
2 tablespoons chopped onion
1 jalapeno pepper, seeded and chopped
4 eggs, lightly beaten
1 plum tomato, chopped
1/4 cup shredded cooked roast beef
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Monterey Jack cheese

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.

Nutrition Facts : Calories 410 calories, Fat 25g fat (8g saturated fat), Cholesterol 452mg cholesterol, Sodium 437mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 25g protein.

MORNING TEX-MEX SCRAMBLE



Morning Tex-Mex Scramble image

Enjoy the deliciousness of this tasty Tex-Mex scramble! This cheesy and flavorful Morning Tex-Mex Scramble happens to be a great Healthy Living recipe.

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 4 servings.

Number Of Ingredients 6

2 cups cholesterol-free egg product
1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 green pepper, chopped
1/2 cup chopped onions
1/2 cup KRAFT 2% Milk Shredded Mild Cheddar Cheese
1/2 cup TACO BELLĀ® Thick & Chunky Salsa

Steps:

  • Beat egg product and cottage cheese with whisk until well blended; set aside.
  • Cook vegetables in medium nonstick skillet sprayed with cooking spray on medium-high heat 2 to 4 min. or until crisp-tender, stirring occasionally.
  • Add egg mixture and cheddar; cook on medium heat 8 to 10 min. or until egg mixture is set, stirring frequently. Serve topped with salsa.

Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g

TEX-MEX SCRAMBLE



Tex-mex Scramble image

Make and share this Tex-mex Scramble recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

8 ounces chorizo sausage, casing removed
6 -8 green onions, sliced (include some of the green part)
2 cloves garlic, minced
8 large eggs
2 tablespoons water
salt and pepper
1/2-3/4 cup shredded monterey jack cheese
1/4 cup chopped fresh cilantro or 1/4 cup parsley
1/2 cup sour cream

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 MORNING SCRAMBLE



Tex-Mex Morning Scramble image

How to make Tex-Mex Morning Scramble

Provided by @MakeItYours

Number Of Ingredients 6

2 cups cholesterol-free egg product
1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 green pepper, chopped
1/2 cup chopped onions
1/2 cup KRAFT 2% Milk Shredded Mild Cheddar Cheese
1/2 cup TACO BELLĀ® Thick & Chunky Salsa

Steps:

  • BEAT egg product and cottage cheese with whisk until well blended; set aside.
  • COOK vegetables in medium nonstick skillet sprayed with cooking spray on medium-high heat 2 to 4 min. or until crisp-tender, stirring occasionally.
  • ADD egg mixture and cheddar; cook on medium heat 8 to 10 min. or until egg mixture is set, stirring frequently. Serve topped with salsa.

MY FAVORITE TEX-MEX TOFU SCRAMBLE



My Favorite Tex-Mex Tofu Scramble image

This is one of my all-time favorite ways to prepare tofu. It's not fussy, and can easily be adapted to suit your tastes. It is based on a Moosewood recipe.

Provided by chiclet

Categories     Breakfast

Time 35m

Yield 3 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
14 ounces firm tofu, drained
1 cup chopped onion
2 cups diced bell peppers (mixed colors is nice)
1 jalapeno, minced
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon chili powder (to taste)
1/2 lime
3 (10 inch) tortillas or 2 cups cooked rice
salsa (for serving)
chopped scallions (optional) or cilantro (optional)

Steps:

  • Heat oil in a large skillet over medium-high heat.
  • Sautee onion until translucent and beginning to soften, stirring frequently (about 5 minutes).
  • Add peppers, jalapeno, salt, and spices and cook another 2-3 minutes.
  • Crumble tofu into pan, and stir to combine. Squirt lime juice over tofu/veggie mixture and cook 4-5 minutes more, WITHOUT STIRRING.
  • Add salt and chili powder to taste and cook another 2-3 minutes.
  • Wrap in warmed tortillas or serve over rice, with salsa and cilantro to taste.

Nutrition Facts : Calories 446.7, Fat 20.5, SaturatedFat 3.7, Sodium 1247.2, Carbohydrate 51.2, Fiber 6.5, Sugar 7.2, Protein 18.5

TEX-MEX SCRAMBLE



Tex-Mex Scramble image

This is from Dr. Phil's The Ultimate Weight Solution Cookbook. According to the author, one serving has 190 calories, 17 g protein, 3 g carbohydrates, 12 g total fat, and .5 g fiber.

Provided by Amanda Beth

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 teaspoons canola oil
1 small onion, chopped
8 low-fat turkey breakfast sausage links (brown and serve style)
1/4 cup canned diced green chiles
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup egg substitute

Steps:

  • Heat oil in a large nonstick skillet over medium heat. Cut sausage links into 1/2 inch pieces. Add onion and cook, stirring until onions are softened (about 2 minutes). Add sausage and cook, stirring, until lightly browned. Drain any grease pooling in the pan.
  • Add chilies and all spices and cook until fragrant, about 20 minutes. Pour in egg substitute and cook just until scrambled and no longer runny.
  • Serve immediately.

Nutrition Facts : Calories 59.2, Fat 2.4, SaturatedFat 0.2, Sodium 300.4, Carbohydrate 3.6, Fiber 0.6, Sugar 2, Protein 6.3

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