Southwestern Scramble Recipe

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Green chiles and salsa pack this scrambled egg recipe with an authentic Southwest flavor.
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15 min COOK TIME
10 min PREP TIME
4 servings SERVINGS


  • 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


  • 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.
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