Southwestern Scramble Recipe

1 / 2

Green chiles and salsa pack this scrambled egg recipe with an authentic Southwest flavor.

Photo by Getty Images/LauriPatterson

2 / 2

25 min DURATION

15 min COOK TIME

10 min PREP TIME

4 servings SERVINGS

Ingredients

8 large eggs, well-beaten
1 can (5 oz.) evaporated milk
1 cup shredded Mexican blend cheese, divided
2 tablespoons diced green chiles
1/8 teaspoon ground black pepper
Nonstick cooking spray
2 medium corn tortillas, cut into thin strips
Mild salsa, chopped avocado and sliced green onions, optional
1 can (15 oz.) black beans, rinsed and drained, optional

Directions

In a medium bowl, combine eggs, evaporated milk, 1/2 cup cheese, chiles and black pepper. Set aside.

Spray a large skillet with nonstick cooking spray. Place tortilla strips in skillet; heat over medium heat, stirring occasionally, until strips are lightly browned.

Pour egg mixture into skillet; cook, stirring frequently, until eggs are cooked through. Sprinkle with remaining cheese.

Top with salsa, avocado and/or green onions. Serve with black beans, if desired.This recipe originally ran in the October 2007 edition of Heart of the Home.

More recipes from this issue:

More Breakfast Recipes:

PRINT RECIPE