Southwest Egg Scramble Recipes

SOUTHWESTERN EGG ROLLS

Steps:

• Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
• Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
• Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
• Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
• Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
• In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

SOUTHWESTERN EGG CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 10-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain and set aside. Reduce heat to medium. In same skillet, cook bell pepper 3 to 5 minutes or until tender.
• In baking dish, layer half of the French bread, 1 1/2 cups of the cheese, the bell pepper, green onions, tomatoes, chopped green chiles, sausage and remaining bread. In large bowl, beat eggs and milk with whisk; beat in chili powder and cumin. Pour over bread mixture, pressing down slightly. Sprinkle with remaining 1/2 cup cheese.
• Bake 45 to 50 minutes or until golden brown and center is just set. Let stand 15 minutes before serving. Serve with salsa, sour cream and cilantro.

SOUTHWESTERN SCRAMBLED EGGS

Steps:

• Heat butter in a large skillet over medium-high heat.
• Add ham and red pepper.
• Saute until ham is browned and pepper is slightly soft.
• Meanwhile, mix eggs, cream, salt, pepper, chili powder, and garlic in a medium bowl.
• Whisk vigorously until the eggs are a uniform color with no streaks.
• Spread ham mixture evenly in the pan.
• Pour egg mixture over it without stirring.
• As mixture begins to set, lift edges gently and allow uncooked eggs to run to the bottom.
• Continue in this manner until eggs are almost dry.
• Stir egg mixture completely ("scramble") and add the shredded cheese.
• Stir until cheese is melted.

SOUTHWEST EGG SCRAMBLE

Steps:

• In a medium nonstick skillet, heat 1 teaspoon oil over medium. Add bell pepper and cook until softened, 5 to 7 minutes. Add scallion, corn, and cumin and cook until scallion has wilted, 2 to 3 minutes; season with salt and pepper. Remove to a plate and cover with foil to keep warm. Wipe skillet with a paper towel; reserve skillet.
• In a large bowl, whisk together eggs and whites, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 2 teaspoons water until well combined. In reserved skillet, heat remaining teaspoon oil over medium. Add egg mixture and cook until bottom is set, 30 seconds. Gently stir with a spatula to bring cooked curds up from the bottom of the pan. Continue to cook, stirring occasionally, until cooked through, about 1 1/2 minutes. Stir in cheese and reserved vegetables. Serve with salsa, avocado, and tortillas.

SOUTHWEST TORTILLA SCRAMBLE

Steps:

• In a large bowl, whisk egg whites, eggs and pepper. Stir in tortillas, spinach and cheese., Heat a large skillet coated with cooking spray over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Top with salsa.

SOUTHWEST SCRAMBLE

Steps:

• Toast the muffins.
• In a bowl, beat the eggs, milk, slat and pepper.
• In a large nonstick frying pan, heat oil over medium-high heat.
• Pour in the egg mixture.
• With a wooden spoon or spatula, push the eggs from one side of the pan to the other, lifting and folding eggs until they all form into clumps (about 2 to 2 1/2 min).
• Remove from heat and stir in cheese until melted.
• Place egg mixture on top of each muffin half.
• Top with sour cream and salsa.

SOUTHWEST SKILLET SCRAMBLE

Steps:

• Beat eggs with milk until incorporated. Set aside.
• In a large nonstick skillet, heat one tablespoon of extra virgin olive oil over medium high heat. Add the chorizo to the skillet, breaking it up as it cooks. Cook for about 5 minutes, or until done, and then remove to a plate lined with paper towels. Wipe out the skillet with a couple of paper towels.
• In the same skillet, heat remaining 2 tablespoons of olive oil over medium high heat. Add the red and green pepper and cook 3-4 minutes, until peppers begin to soften.
• Add Simply Potatoes diced potatoes with onion and cook 5-7 minutes, until potatoes begin to brown.
• Stir in spinach and cook about one minute to wilt it.
• Stir in the egg mixture, the black beans, half of the scallions, half of the cilantro, and half of the cheese. Season with salt and pepper and stir everything to mix. Cook 3-4 minutes, stirring occasionally, until eggs are solid.
• Top with remaining cheese, scallions, and cilantro.