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Mexican Scramble

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  • Prep 20 min
  • Total 20 min
  • Servings 4
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The classic flavors of huevos rancheros show up here in an even easier-to-make scrambled form. If you wish, garnish with sour cream.
Created Sep 24, 2014
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Ingredients

  • 1/4 lb (125 g) bulk Italian sausage
  • 1/4 cup (50 mL) chopped onion
  • 1/4 cup (50 mL) chopped red or green pepper
  • 6 eggs
  • 1/4 cup (50 mL) milk
  • 1/2 cup (125 mL) shredded Cheddar cheese
  • 1/2 cup (125 mL) shredded Monterey Jack cheese
  • 1/4 cup (50 mL) Old El Paso* Thick N' Chunky Salsa
  • 1/2 pkg Old El Paso* Flour Tortillas (8 large)

Steps

  •  
    1
    In medium skillet, combine sausage, onion and pepper; cook over medium-high heat until sausage is browned. Drain.
  •  
    2
    In small bowl, combine eggs and milk; beat well. Add to sausage mixture. Reduce heat to medium; cook until eggs begin to set, stirring occasionally. Add cheese; mix lightly. Continue cooking until cheese is melted and eggs are set.
  •  
    3
    Remove from heat; spoon salsa over egg mixture. Serve immediately with additional salsa and warm tortillas.

Nutrition Information

No nutrition information available for this recipe
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