Tex Mex Eggs Recipes

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TEX-MEX SCRAMBLED EGGS



Tex-Mex Scrambled Eggs image

These soft and fluffy scrambled eggs are served with Tex-Mex favorites like black beans, tomatoes, onions, and cheese.

Provided by Stephanie

Categories     Breakfast

Time 15m

Number Of Ingredients 7

3 tablespoons butter
8 eggs
½ yellow onion, (finely diced)
10 oz. Rotel tomatoes and green chilies, (drained well)
1 ¼ cups black beans, (drained and rinsed)
1 cup Monterey Jack cheese, (shredded)
3 Green Onions, (diced)

Steps:

  • Melt the butter in a medium skillet over medium-low heat.
  • Whisk the eggs vigorously until they are completely uniform in color. This allows them to cook evenly but also incorporates air into the eggs which makes the fluffy. Add them to the skillet immediately after whisking.
  • Sprinkle the remaining ingredients over the eggs.
  • Leave the eggs untouched for about 45 seconds. As the eggs begin to set, use a silicone spatula and gently lift the eggs at the edge of the pan and fold them up. The uncooked egg mixture will then be able to seep onto the pan, and those can now set.
  • Repeat by continuing to fold up the eggs that have lightly cooked. You don't want to overmix the eggs, only move them around as needed for them to cook and set. If they're cooking too fast, decrease the heat to low.
  • Once the eggs are cooked and no remaining sections are runny, remove them from the heat immediately, do not overcook them. We want them to remain light and fluffy!
  • Top with diced green onions, serve, and enjoy!

Nutrition Facts : Calories 394 kcal, Carbohydrate 17 g, Protein 23 g, Fat 25 g, SaturatedFat 13 g, Cholesterol 375 mg, Sodium 359 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving

TEX-MEX SCRAMBLED EGGS



Tex-Mex Scrambled Eggs image

Here's a speedy skillet scramble from Patsy Grimes of Port Aransas, Texas. It combines eggs, sausage, tortillas, jalapeno and cheese. "This recipe came from a Mexican-American friend, "she writes. "I knew it was a winner the first time I made it."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 10

1/4 pound bulk pork sausage
2 tablespoons chopped onion
3 corn tortillas (5 inches), cut into bite size pieces
1 tablespoon canola oil
1/3 cup chopped tomatoes
1 tablespoon chopped seeded jalapeno pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
3 eggs, lightly beaten
1/4 cup shredded Mexican cheese blend

Steps:

  • In a skillet, cook the sausage, onion and tortillas in oil over medium-high heat until sausage is no longer pink and tortillas are lightly browned; drain., Stir in tomato, jalapeno, garlic powder and salt; heat through. Reduce heat to medium. Add eggs; cook and stir until eggs are completely set. Sprinkle with cheese. Serve immediately.

Nutrition Facts :

TEX-MEX EGG ROLLS WITH CREAMY CILANTRO DIPPING SAUCE



Tex-Mex Egg Rolls With Creamy Cilantro Dipping Sauce image

Provided by Food Network

Categories     appetizer

Time 1h10m

Yield 28 egg rolls

Number Of Ingredients 19

1 (5-ounce) package yellow rice
1 teaspoon salt
1 pound ground hot pork sausage
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can Mexican-style diced tomatoes, undrained
2 cups (8 ounces) shredded Monterey Jack cheese
6 green onions, finely chopped
1 (1.25-ounce) package taco seasoning mix
28 egg roll wrappers
1 large egg, lightly beaten
4 cups peanut oil
Creamy Cilantro Dipping Sauce, recipe follows
Garnish: fresh cilantro sprigs
2 (10-ounce) cans Mexican-style diced tomatoes
1 (8-ounce) package cream cheese, softened
2 cups loosely packed fresh cilantro leaves (about 1 bunch)
1 cup sour cream
3 garlic cloves, minced
finely chopped fresh cilantro leaves for garnish

Steps:

  • Cook rice according to package directions, using 1 teaspoon salt. Cool completely.
  • Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well. Let cool.
  • Stir together rice, sausage, black beans, and next 4 ingredients in a large bowl. Spoon about 1/3 cup rice mixture in center of each egg roll wrapper. Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling. Lightly brush remaining corner with egg; tightly roll filled end toward the remaining corner, and gently press to seal.
  • Pour oil into heavy Dutch oven; heat to 375 degrees F. Fry egg rolls, in batches, 2 to 3 minutes or until golden. Drain on wire rack over paper towels. Serve with Creamy Cilantro Dipping Sauce. Garnish, if desired.
  • Process first 5 ingredients in a food processor until smooth. Garnish, if desired. Note: For a beautiful presentation, cut top from 1 large red bell pepper, reserving top; remove and discard seeds and membrane, leaving pepper intact. Arrange bell pepper on a serving plate, and fill with sauce.

TEX MEX EGG MUFFINS



Tex Mex Egg Muffins image

Tex Mex egg muffins are a delicious, filling, and healthy breakfast or snack. They are light and fluffy, perfect for meal prep, and freezer-friendly.

Provided by Sam Hu | Ahead of Thyme

Categories     Breakfast

Time 30m

Number Of Ingredients 10

12 large eggs
1 + 1/2 cups shredded Tex Mex cheese, divided
1 medium red bell pepper, diced
1/4 cup green onion, finely chopped
1 teaspoon salt (or to taste)
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper

Steps:

  • Preheat oven to 350 F. Grease a 12-cup silicone muffin pan generously with cooking spray oil.
  • In a large mixing bowl, whisk together eggs, 1 cup cheese, bell pepper, green onion, and taco seasoning until smooth.
  • Pour the egg mixture into each muffin cup, filling it about 3/4 full to prevent overflow. Top with remaining cheese.
  • Bake for 20 minutes until fully set. Let the egg muffins cool slightly, then serve.

Nutrition Facts : ServingSize 1, Calories 118 calories, Sugar 0.8 g, Sodium 435.5 mg, Fat 7.6 g, SaturatedFat 3.3 g, TransFat 0 g, Carbohydrate 1.7 g, Fiber 0.3 g, Protein 10.3 g, Cholesterol 193.2 mg

TEX MEX SCRAMBLED EGGS



Tex Mex Scrambled Eggs image

Make and share this Tex Mex Scrambled Eggs recipe from Food.com.

Provided by Vicki in CT

Categories     Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

4 eggs, beaten
1 teaspoon butter
2 lbs Velveeta cheese, cubed
1 lb hot breakfast sausage, cooked and drained (Jimmy Dean preferred)
1 bunch fresh cilantro, chopped
3 jalapenos, chopped fine
2 (15 ounce) cans Rotel Tomatoes (extra hot preferred)
Fritos corn chips

Steps:

  • In a non stick skillet melt butter. Pour eggs into skillet.
  • Cook while stirring from the bottom. When eggs are almost set add cheese dip.
  • Cook for short time and then turn off heat. Let set until cheese is runny and sausage is heated through.

Nutrition Facts : Calories 2368.3, Fat 175.3, SaturatedFat 89.6, Cholesterol 977.1, Sodium 10388.4, Carbohydrate 62.8, Fiber 1, Sugar 37.9, Protein 133.4

TEX MEX DEVILED EGGS



Tex Mex Deviled Eggs image

These Tex Mex Deviled eggs are extremely yummy and different than typical deviled eggs. I forgot where I found the recipe but I have it written on some yellow legal paper. This is a quick and easy recipe, too.

Provided by Starlita

Categories     Southwestern U.S.

Time 40m

Yield 1 dozen, 6 serving(s)

Number Of Ingredients 9

6 hard-boiled eggs, peeled
1 tablespoon diced green onion
1 tablespoon chopped fresh cilantro
1 small serrano peppers or 1 small jalapeno pepper, seeded & finely chopped
1/4 cup mayonnaise
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 cup shredded cheddar cheese (1 oz)
chili powder

Steps:

  • Cut eggs in half (crosswise); carefully remove yolks.
  • Mash yolks& stir in green onions& next 5 ingredients.
  • Spoon into eggwhites; sprinkle with cheese& chili powder.
  • Cover& chill.

Nutrition Facts : Calories 135.9, Fat 10.2, SaturatedFat 3.1, Cholesterol 219.5, Sodium 364.3, Carbohydrate 3.2, Fiber 0.1, Sugar 1.3, Protein 7.6

TEX-MEX EGGS



Tex-Mex eggs image

These speedy Tex-Mex eggs are an ideal veggie supper and pack in four of your five-a-day. Leaving the skin on the sweet potato adds texture and minimises waste

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Lunch

Time 30m

Number Of Ingredients 11

2 large sweet potatoes , cut into chunks
1 lime , cut into wedges
1 tbsp vegetable oil
1 red onion , sliced
½ small pack coriander , stalks chopped and leaves picked
1 tsp smoked paprika
1 tsp ground cumin
400g can black beans , drained and rinsed
4 eggs
1 avocado , sliced
handful cheese tortilla chips and some hot sauce (optional), to serve

Steps:

  • Put the sweet potato and half the lime wedges in a microwaveable bowl. Cover with cling film and cook on high for 7 mins until soft. Discard the limes.
  • Meanwhile, heat the oil over a medium heat in a large frying pan, add the onion and cook for 5 mins. Stir in the coriander stalks and spices, cook for 1 min more, then tip in the black beans and add some seasoning. Gently stir in the sweet potato (you want some chunky pieces), then make four wells in the mixture. Crack in the eggs, then cover and cook for about 8 mins until the whites are set and yolks runny.
  • Top with the avocado and coriander leaves, and serve with the remaining lime wedges. Crush over some tortilla chips and drizzle with hot sauce, if you like.

Nutrition Facts : Calories 753 calories, Fat 31 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 36 grams sugar, Fiber 25 grams fiber, Protein 26 grams protein, Sodium 1.3 milligram of sodium

TEX-MEX SCRAMBLED EGGS



Tex-Mex Scrambled Eggs image

Looking for a delicious dinner made using Old El Paso® thick 'n chunky salsa? Then check out this tasty scrambled eggs recipe that's ready in just 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 8

2 teaspoons vegetable oil
3 corn tortillas (5 or 6 inches in diameter), cut into thin strips
1 small onion, chopped (1/4 cup)
8 eggs, beaten
1/2 medium jalapeño chili, seeded and chopped
1 cup Old El Paso™ thick 'n chunky salsa
1/4 cup sour cream
2 medium green onions, chopped (2 tablespoons)

Steps:

  • Heat oil in 10-inch nonstick skillet over medium-high heat. Cook tortilla strips and 1/4 cup onion in oil about 5 minutes, stirring frequently, until tortillas are crisp. Mix eggs and chili; pour over tortilla mixture. Reduce heat to medium.
  • As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Do not stir. Cook 4 to 5 minutes or until eggs are set but still moist.
  • Top each serving with salsa, sour cream and green onions.

Nutrition Facts : Calories 270, Carbohydrate 16 g, Cholesterol 430 mg, Fat 1, Fiber 1 g, Protein 14 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 5 g, TransFat 0 g

TEX-MEX SCRAMBLE



Tex-Mex Scramble image

This homey mix of eggs, corn tortilla strips, roast beef and other savory ingredients is a favorite dinner for two for Paula Hill Wharton and her husband in El Paso, Texas.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 2 servings.

Number Of Ingredients 10

3 corn tortillas (6 inches), cut into thin strips
4 teaspoons olive oil, divided
2 tablespoons chopped onion
1 jalapeno pepper, seeded and chopped
4 eggs, lightly beaten
1 plum tomato, chopped
1/4 cup shredded cooked roast beef
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Monterey Jack cheese

Steps:

  • In a large nonstick skillet, cook tortilla strips in 2 teaspoons oil for 5 minutes or until lightly golden brown but not crisp. Add the onion, jalapeno and remaining oil; cook 2 minutes longer. , Add the eggs, tomato, beef, salt and pepper; cook and stir until eggs are completely set. Sprinkle with cheese; cover and let stand for 2-3 minutes until cheese is melted.

Nutrition Facts : Calories 410 calories, Fat 25g fat (8g saturated fat), Cholesterol 452mg cholesterol, Sodium 437mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 25g protein.

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