Scrambled Eggs With Salsa Recipes

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SUNNY'S SALSA EGGS



Sunny's Salsa Eggs image

Provided by Sunny Anderson

Categories     side-dish

Time 10m

Yield 2 servings

Number Of Ingredients 5

6 large eggs
2 tablespoons salted butter
1/3 cup chunky mild salsa
1/4 cup shredded Mexican cheese blend
1 tablespoon chopped fresh cilantro

Steps:

  • Whisk the eggs with 2 tablespoons water in a large bowl until frothy. Add the butter to a large nonstick pan over medium-low heat. (If it immediately sizzles, the pan is too hot. It should be a slow melt.) Tilt the pan to swirl the butter and coat the bottom and sides of the pan.
  • Add the whisked eggs to the pan and allow to rest until a light layer of cooked egg develops on the bottom, 2 to 3 minutes. Use a whisk to stir and scramble the eggs, then let rest again. Repeat this until the eggs are about three-quarters of the way done, then add the salsa. Raise the heat slightly and cook, whisking the salsa into the eggs. Cook to desired texture. Top with cheese and cilantro.

SALSA DEVILED EGGS



Salsa Deviled Eggs image

These deviled eggs are filled with a creamy mixture of cooked yolks, sour cream, and salsa. Top them with salsa and chopped fresh cilantro for more flavor.

Provided by Eggland's Best

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes     No Mayo Deviled Egg Recipes

Time 30m

Yield 12

Number Of Ingredients 5

6 Eggland's Best Eggs, hard cooked and peeled
3 tablespoons fresh salsa or chunky salsa, drained, if necessary
1 tablespoon sour cream
2 teaspoons fresh salsa
1 teaspoon Chopped fresh cilantro

Steps:

  • Cut eggs in half lengthwise. Remove egg yolks; place yolks into bowl.
  • Mash yolks with fork. Add 3 tablespoons salsa and sour cream; mix well.
  • Spoon about 1 tablespoon egg yolk mixture into each egg white half.
  • Top each with about 1/2 teaspoon salsa and garnish with cilantro, if desired.
  • Cover and refrigerate until serving time or up to 24 hours.

Nutrition Facts : Calories 35.4 calories, Carbohydrate 0.5 g, Cholesterol 93.6 mg, Fat 2.4 g, Fiber 0.1 g, Protein 2.9 g, SaturatedFat 0.8 g, Sodium 61.1 mg, Sugar 0.3 g

BAKED EGGS WITH SALSA



Baked Eggs With Salsa image

A hot breakfast meal that's definitely a new favorite of mine to make in the morning. A different way to make eggs interesting and delicious again with a little southwestern influence. Personally I prefer mine with a hotter salsa to liven things up as well as mushrooms mixed into the salsa. A modified recipe from one on Foodnetwork. I've also upped the amount of salsa based on the review and I think mushrooms added to this would be great as well.

Provided by Topher

Categories     One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

1/2 cup salsa, plus maybe a tad more (your choice of hotness)
4 eggs
salt, to taste
black pepper, to taste
1/4 cup green onion (optional)
1/4 cup shredded cheese
1 tablespoon cilantro, chopped
vegetable oil

Steps:

  • Preheat oven to 400 degrees F.
  • Lightly oil or spray a medium nonstick skillet with an ovenproof handle.
  • Spoon salsa into the pan.
  • Lightly press down salsa to make 4 evenly spaced shallow nests and break an egg into each.
  • Add green onions and season eggs with salt and pepper.
  • Bake about 15 minutes or until the egg whites are cooked and the yolks are still runny.
  • Sprinkle the cheese over the eggs and continue baking until just melted, about 1 minute more.
  • Top with the cilantro and serve immediately.

Nutrition Facts : Calories 207.3, Fat 13.1, SaturatedFat 5.3, Cholesterol 381, Sodium 667.2, Carbohydrate 6, Fiber 1.1, Sugar 2.4, Protein 16.3

SALSA & SCRAMBLED EGG SANDWICHES



Salsa & Scrambled Egg Sandwiches image

Power up with a breakfast that keeps you going all morning long. In my humble opinion, this sandwich tastes so much better than anything that comes from a drive-thru! -Marcia Conlon, Traverse City, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 4 servings.

Number Of Ingredients 10

8 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup salsa, divided
1/2 cup shredded cheddar cheese
4 whole wheat English muffins, split and toasted
1/4 cup reduced-fat spreadable cream cheese
1 medium ripe avocado, peeled and cubed
1/2 small lime
Reduced-fat sour cream, optional

Steps:

  • In a large bowl, whisk eggs, salt and pepper. Place a large nonstick skillet coated with cooking spray over medium-high heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Add 1/2 cup salsa and cheese; stir gently until cheese is melted., Spread cut sides of English muffins with cream cheese and remaining salsa. Top with scrambled eggs and avocado. Squeeze lime juice over tops. If desired, serve with sour cream.

Nutrition Facts : Calories 454 calories, Fat 24g fat (9g saturated fat), Cholesterol 396mg cholesterol, Sodium 1111mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 7g fiber), Protein 25g protein.

SCRAMBLED EGGS WITH FRESH SALSA



Scrambled Eggs With Fresh Salsa image

Make and share this Scrambled Eggs With Fresh Salsa recipe from Food.com.

Provided by loveleesmile

Categories     Breakfast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1/2 cup sliced mushrooms
1/2 cup sliced green onions or 1/2 cup scallion
1/2 cup chopped red bell pepper
1/2 cup chopped bell pepper
6 whole eggs or 6 egg whites
1 teaspoon salt
1/4 cup skim milk
1/2 cup cilantro leaf
1 cup chopped tomato
1/4 cup diced red bell pepper
1/4 cup diced red onion
1 small jalapeno pepper, seeded and minced
2 tablespoons freshly squeezed lime juice
6 slices whole grain bread
6 slices honeydew melon

Steps:

  • Make the salsa: Hold the cilantro under running water to wash off the dirt. Pinch the leaves off the stems, coarsely chop the leaves, and put them in a small bowl with the remaining salsa ingredients. Toss thoroughly until everything is blended together. Cover and refrigerate until ready to use.
  • Make the eggs: Smear a nonstick medium sauté pan with 1/4 teaspoon of the oil and set it over medium heat. Sauté the mushrooms, onions and peppers in the pan, tossing them occasionally, until limp, about 2 minutes. Remove from the heat.
  • Whisk the eggs, salt and milk together in a small bowl. Coat the bottom of a separate pan with the remaining olive oil, set it over low heat, pour in the eggs, and partially cook them for 3 minutes, stirring with a wooden spoon until they are no longer runny. Transfer the partially cooked eggs to the pan with the vegetables and cook everything together for 1 minute, stirring with a wooden spoon or spatula. Remove from the heat and cover to keep warm.
  • Cut each bread slice diagonally, put them on a cookie sheet, and toast them under the broiler on the lower rack for less than 30 seconds on each side. Serve the eggs with toast, a slice of honeydew melon, and a small ramekin of salsa.

Nutrition Facts : Calories 368.8, Fat 13.3, SaturatedFat 3.4, Cholesterol 317.6, Sodium 967.3, Carbohydrate 50.1, Fiber 7, Sugar 26.3, Protein 17

MEXICAN SCRAMBLED EGGS



Mexican Scrambled Eggs image

So delicious and a great way to start the day!

Provided by Claire

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 25m

Yield 1

Number Of Ingredients 12

2 eggs
½ cup diced onion
¼ cup milk
2 tablespoons diced green bell pepper
2 tablespoons diced red bell pepper
1 jalapeno pepper, seeded and diced
2 teaspoons Mexican-style chile powder
1 teaspoon onion powder
½ teaspoon ground cumin
1 dash ground cinnamon
salt and ground black pepper to taste
cooking spray

Steps:

  • Whisk eggs together in a bowl. Mix in onion, milk, green bell pepper, red bell pepper, jalapeno pepper, chile powder, onion powder, cumin, cinnamon, salt, and pepper.
  • Heat a large skillet over medium-high heat; grease with cooking spray. Pour in egg mixture; cook and stir until golden brown, about 5 minutes per side.

Nutrition Facts : Calories 232.5 calories, Carbohydrate 16.4 g, Cholesterol 376.9 mg, Fat 11.8 g, Fiber 2.9 g, Protein 16.3 g, SaturatedFat 3.9 g, Sodium 327.7 mg, Sugar 9.2 g

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Top Asked Questions

How to cook eggs in a pan with salsa?
Over medium heat, melt butter in pan and pour eggs into skillet. Add onion and peppers. Stir occasionally with wooden spoon, turning eggs. Cook until they are soft set and somewhat moist, approximately 3-4 minutes. Remove from heat. Top eggs with salsa and serve.
How do you make scrambled eggs with a banana?
Serve this easy scrambled egg recipe with a banana for a boost of potassium. Beat eggs in a bowl. Coat a small nonstick skillet with cooking spray and heat over medium heat. Add the eggs and cook, stirring, until almost firm; stir in cheese and salsa. Spoon onto tortillas and top with cilantro.
How do you make scrambled eggs with high potassium?
Serve this easy scrambled egg recipe with a banana for a boost of potassium. Beat eggs in a bowl. Coat a small nonstick skillet with cooking spray and heat over medium heat. Add the eggs and cook, stirring, until almost firm; stir in cheese and salsa.
How do you make scrambled eggs with butter?
In a medium or large skillet over medium heat, melt the butter. Once the butter is melted, add the egg mixture and scramble, using a silicone or wooden spatula to push the just-cooked parts in so more of the liquid eggs can cook.

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