South Of The Border Scrambled Eggs Recipes

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S.O.B. (SOUTH OF THE BORDER) CASSEROLE



S.O.B. (South of the Border) Casserole image

Ground meat, tomatoes and corn with a little spice creates a quick meal everyone loves. My husband usually requests a double batch! The ground turkey can be replaced with ground beef, pork or chicken.

Provided by JB Baby

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 4

Number Of Ingredients 10

½ pound ground turkey
¼ cup chopped onion
1 (16 ounce) can stewed tomatoes, undrained
1 (.75 ounce) packet brown gravy mix
1 teaspoon chili powder, or to taste
½ cup frozen corn kernels
½ cup uncooked elbow macaroni
1 cup shredded lettuce
3 tablespoons sour cream
2 cups corn tortilla chips

Steps:

  • Bring a small saucepan of lightly salted water to a boil. Add macaroni and cook until almost tender, about 6 minutes. Drain and set aside.
  • Crumble the turkey in a large skillet set over medium heat. Cook and stir until evenly brown; drain. Add onion to browned turkey meat and cook until onion is tender, about 5 minutes. Stir in tomatoes, gravy mix and chili powder until combined then mix in the corn and macaroni. Cover; reduce heat to low and simmer, for 10 minutes, stirring occasionally.
  • Serve on a bed of tortilla chips topped with shredded lettuce and sour cream.

Nutrition Facts : Calories 296.6 calories, Carbohydrate 34.4 g, Cholesterol 46.8 mg, Fat 10.6 g, Fiber 4.1 g, Protein 16.7 g, SaturatedFat 3.1 g, Sodium 605.8 mg, Sugar 6.5 g

SOUTH-OF-THE-BORDER SCRAMBLED EGGS



South-of-the-Border Scrambled Eggs image

When my family gathers at our cabin, these slightly spicy eggs are a must. And my kids insist I'm the only one who can make them. The crushed tortilla chips really add a unique but tasty texture.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11

6 eggs
1/4 cup milk
3/4 cup crushed tortilla chips
3/4 cup chopped fully cooked ham
1/4 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon butter
3/4 cup shredded cheddar cheese
1 small tomato, chopped
1/2 cup sour cream
Taco sauce

Steps:

  • Lightly beat eggs with milk; add tortilla chips. Let stand for 15 minutes. In a large skillet, saute ham, onion and green pepper in butter. Add egg mixture and cook over medium heat, stirring occasionally, until eggs are set. Remove from the heat; gently stir in cheese and tomato. Serve in the skillet or transfer to a warm serving platter. Top with sour cream and taco sauce.

Nutrition Facts :

SOUTH OF THE BORDER DEVILED EGGS



South of the Border Deviled Eggs image

Southern Living April 2007. This is on the menu for the next night we have Mexican food. I'm posting the recipe as written, but I will probably cut the recipe down for us. The cook time I listed is the time to chill the eggs before serving.

Provided by Dreamgoddess

Categories     Mexican

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 8

12 large hard-boiled eggs, peeled
1 small ripe avocado, peeled and coarsely chopped
2 green onions, finely chopped
2 tablespoons sweet pickle juice
2 tablespoons mayonnaise
1 tablespoon dry ranch dressing mix
1/2 teaspoon chili powder
1/2 cup salsa

Steps:

  • Slice eggs in half and remove yolks.
  • Mash the eggs and avocado together.
  • Add in the onions, pickle juice, mayonnaise and dressing mix; stir until blended.
  • Spoon this mixture into the egg halves.
  • Sprinkli with chili powder.
  • Cover and chill at least 1 hour.
  • Garnish with a dollop of salsa before serving.

Nutrition Facts : Calories 115.2, Fat 8.4, SaturatedFat 2.1, Cholesterol 187.1, Sodium 147.5, Carbohydrate 3.4, Fiber 1.3, Sugar 1.2, Protein 6.8

SOUTH BEACH SCRAMBLED EGGS



South Beach Scrambled Eggs image

I don't do omelets. I do put lots of stuff in my eggs. This is the easiest breakfast to keep my husband and myself satisfied for awhile. I usually prep the peppers and canadian bacon ahead of time to make it easier in the mornings. Serve with a glass of V8 or tomato juice.

Provided by glutenfreesearcy

Categories     Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

4 eggs
1 tablespoon part-skim ricotta cheese
3 tablespoons water
3/4 cup green pepper, diced
2 slices Canadian bacon
canola oil cooking spray
salt and pepper

Steps:

  • Whisk eggs, ricotta, and water in a bowl. Dice up peppers and canadian bacon, keep separate.
  • Spray nonstick skillet with Canola Cooking spray and add peppers, sprinkle with some salt to soften.
  • After a minute add Canadian Bacon and Eggs. Stir continually until cooked through.
  • Add salt and pepper. Serve with hot sauce if you like.

Nutrition Facts : Calories 213.3, Fat 12.6, SaturatedFat 4.1, Cholesterol 439.6, Sodium 553.1, Carbohydrate 4.2, Fiber 0.9, Sugar 2.1, Protein 19.8

SOUTH-OF-THE-BORDER SCRAMBLED EGGS



South-of-the-Border Scrambled Eggs image

When my family gathers at our cabin, these slightly spicy eggs are a must. And my kids insist I'm the only one who can make them. The crushed tortilla chips really add a unique but tasty texture.

Provided by Allrecipes Member

Time 25m

Yield 4

Number Of Ingredients 11

6 large eggs eggs
¼ cup milk
¾ cup crushed tortilla chips
¾ cup chopped fully cooked ham
¼ cup chopped onion
¼ cup chopped green pepper
1 tablespoon butter or margarine
¾ cup shredded Cheddar cheese
1 small tomato, chopped
½ cup sour cream
¼ cup taco sauce

Steps:

  • Lightly beat eggs with milk; add tortilla chips. Let stand for 15 minutes. In a large skillet, saute ham, onion and green pepper in butter. Add egg mixture and cook over medium heat, stirring occasionally, until eggs are set. Remove from the heat; gently stir in cheese and tomato. Serve in the skillet or transfer to a warm serving platter. Top with sour cream and taco sauce.

Nutrition Facts : Calories 388.3 calories, Carbohydrate 9.3 g, Cholesterol 336.9 mg, Fat 29.6 g, Fiber 0.9 g, Protein 21.6 g, SaturatedFat 14.4 g, Sodium 715.8 mg, Sugar 2.7 g

SOUTH-OF-THE-BORDER SCRAMBLED EGGS



South-of-the-Border Scrambled Eggs image

When my family gathers at our cabin, these slightly spicy eggs are a must. And my kids insist I'm the only one who can make them. The crushed tortilla chips really add a unique but tasty texture.

Provided by Allrecipes Member

Time 25m

Yield 4

Number Of Ingredients 11

6 large eggs eggs
¼ cup milk
¾ cup crushed tortilla chips
¾ cup chopped fully cooked ham
¼ cup chopped onion
¼ cup chopped green pepper
1 tablespoon butter or margarine
¾ cup shredded Cheddar cheese
1 small tomato, chopped
½ cup sour cream
¼ cup taco sauce

Steps:

  • Lightly beat eggs with milk; add tortilla chips. Let stand for 15 minutes. In a large skillet, saute ham, onion and green pepper in butter. Add egg mixture and cook over medium heat, stirring occasionally, until eggs are set. Remove from the heat; gently stir in cheese and tomato. Serve in the skillet or transfer to a warm serving platter. Top with sour cream and taco sauce.

Nutrition Facts : Calories 388.3 calories, Carbohydrate 9.3 g, Cholesterol 336.9 mg, Fat 29.6 g, Fiber 0.9 g, Protein 21.6 g, SaturatedFat 14.4 g, Sodium 715.8 mg, Sugar 2.7 g

SOUTH OF THE BORDER SCRAMBLED EGGS



SOUTH OF THE BORDER SCRAMBLED EGGS image

Number Of Ingredients 11

5 eggs
1/4 cup milk
3/4 cup crushed tortilla chips
3/4 cup chopped fully cooked ham
1/4 cup chopped onion
1/4 cup chopped green pepper
1 tbsp. butter or margarine
3/4 cup shredded cheddar cheese
1 small tomato, chopped
1/2 cup sour cream, optional
1/2 cup taco sauce, optional

Steps:

  • 1. Lightly beat eggs; add tortilla chips 2. Let stand for 3-4 minutes 3. In a large skillet, saute ham, onion and green pepper in butter. 4. Add egg mixture and cook over medium heat, stirring occasionally, until eggs are set. 5. Remove from heat; gently stir in cheese and tomato. 6. Serve immedietly while eggs are still warm. Top with sour cream and taco sauce.

SOUTH-OF-THE-BORDER SCRAMBLED EGGS



South-of-the-Border Scrambled Eggs image

When my family gathers at our cabin, these slightly spicy eggs are a must. And my kids insist I'm the only one who can make them. The crushed tortilla chips really add a unique but tasty texture.

Provided by Allrecipes Member

Time 25m

Yield 4

Number Of Ingredients 11

6 large eggs eggs
¼ cup milk
¾ cup crushed tortilla chips
¾ cup chopped fully cooked ham
¼ cup chopped onion
¼ cup chopped green pepper
1 tablespoon butter or margarine
¾ cup shredded Cheddar cheese
1 small tomato, chopped
½ cup sour cream
¼ cup taco sauce

Steps:

  • Lightly beat eggs with milk; add tortilla chips. Let stand for 15 minutes. In a large skillet, saute ham, onion and green pepper in butter. Add egg mixture and cook over medium heat, stirring occasionally, until eggs are set. Remove from the heat; gently stir in cheese and tomato. Serve in the skillet or transfer to a warm serving platter. Top with sour cream and taco sauce.

Nutrition Facts : Calories 388.3 calories, Carbohydrate 9.3 g, Cholesterol 336.9 mg, Fat 29.6 g, Fiber 0.9 g, Protein 21.6 g, SaturatedFat 14.4 g, Sodium 715.8 mg, Sugar 2.7 g

SOUTH-OF-THE-BORDER SCRAMBLED EGGS



South-of-the-Border Scrambled Eggs image

When my family gathers at our cabin, these slightly spicy eggs are a must. And my kids insist I'm the only one who can make them. The crushed tortilla chips really add a unique but tasty texture.

Provided by Allrecipes Member

Time 25m

Yield 4

Number Of Ingredients 11

6 large eggs eggs
¼ cup milk
¾ cup crushed tortilla chips
¾ cup chopped fully cooked ham
¼ cup chopped onion
¼ cup chopped green pepper
1 tablespoon butter or margarine
¾ cup shredded Cheddar cheese
1 small tomato, chopped
½ cup sour cream
¼ cup taco sauce

Steps:

  • Lightly beat eggs with milk; add tortilla chips. Let stand for 15 minutes. In a large skillet, saute ham, onion and green pepper in butter. Add egg mixture and cook over medium heat, stirring occasionally, until eggs are set. Remove from the heat; gently stir in cheese and tomato. Serve in the skillet or transfer to a warm serving platter. Top with sour cream and taco sauce.

Nutrition Facts : Calories 388.3 calories, Carbohydrate 9.3 g, Cholesterol 336.9 mg, Fat 29.6 g, Fiber 0.9 g, Protein 21.6 g, SaturatedFat 14.4 g, Sodium 715.8 mg, Sugar 2.7 g

SOUTH OF THE BORDER EGG CASSEROLE



South of the Border Egg Casserole image

A great-tasting inexpensive recipe that is so easy to make. Great way to use up extra eggs or tortillas. Leftovers taste even better!

Provided by Karamia

Categories     Cheese

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

6 large eggs
8 -10 white corn tortillas, divided
8 ounces green chili sauce, divided
3 cups shredded cheddar cheese, divided
salsa
additional cheddar cheese (optional)

Steps:

  • Grease a 9x12" baking dish and preheat oven to 375 degrees.
  • Lightly beat eggs in a bowl.
  • Tear up corn tortillas into large pieces and layer half of them into bottom of baking dish.
  • Top tortillas with half of the chili sauce and half of the cheese.
  • Pour half of the beaten eggs over this and then repeat the layers again of tortillas, chili sauce, cheese and then eggs.
  • Bake in oven for 30 minutes, uncovered.
  • Serve topped with salsa and additional cheddar cheese if desired.

SOUTH OF THE BORDER EGG CASSEROLE



South of the Border Egg Casserole image

Make and share this South of the Border Egg Casserole recipe from Food.com.

Provided by Ann 3

Categories     Breakfast

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 8

10 eggs (1/4 c. egg beaters egg)
1 egg
4 ounces green chilies (chopped)
8 ounces monterey jack cheese (low fat)
24 ounces low fat cottage cheese
1/2 cup flour
1 teaspoon baking powder
1/2 cup butter (or parkay)

Steps:

  • Beat all ingredients together.
  • Pour into 9x13 dish.
  • Bake at 375 degrees for 15 minutes, then 325 degrees for 40-45 minutes.
  • Serve with salsa.

OUT OF THIS WORLD SCRAMBLED EGGS



Out of This World Scrambled Eggs image

Make and share this Out of This World Scrambled Eggs recipe from Food.com.

Provided by Perfect Pixie

Categories     Breakfast

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

2 eggs (per person)
1 teaspoon butter
1 tablespoon milk
1/2 teaspoon Lea & Perrins Worcestershire Sauce

Steps:

  • whisk lighlty the eggs with the milk.
  • melt butter in pan.
  • add whisked eggs.
  • leave for 1 minute to start to set.
  • VERY IMPORTANT: do not stir, you must lift.
  • lift the eggs gently until all of the egg is cooked.
  • serve on whatever toast you like, or muffins and splash some Lee and Perrins over it.

Nutrition Facts : Calories 188.6, Fat 13.9, SaturatedFat 5.9, Cholesterol 384.2, Sodium 210.7, Carbohydrate 2, Sugar 0.7, Protein 13.1

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