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Mexican Scrambled Eggs

  • Prep 0 min
  • Total 0 min
  • Servings 0

Bring color to your morning scramble with chopped veggies and zesty salsa. MORE + LESS -

Ingredients

Egg
Milk
Salt
Pepper
Butter or margarine
Chopped red bell pepper
Chopped onion
Old El Paso™ salsa (any variety)
Sour cream

Steps

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    <P>Beat eggs, milk (about 1/4 cup milk to 6 eggs), salt and pepper; set aside.</P> <P>Melt butter in skillet over medium heat. Cook bell pepper and onion in butter, stirring occasionally, until hot. Pour egg mixture over vegetable mixture. As egg mixture begins to set on bottom and side, gently lift cooked portions with spatula so uncooked eggs can flow to bottom. Avoid constant stirring. Cook until eggs are thickened throughout but still moist. Serve with salsa and sour cream.
 

Nutrition Information

No nutrition information available for this recipe

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