Mexican Scrambled Eggs
Recipe from Pepperidge Farm

Wake up your palate with these kicked-up scrambled eggs....using egg substitute makes them easy, and using jalapeno pepper, cilantro and salsa adds great flavor.


Mexican Scrambled Eggs

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Servings: 1
Prep Time: 5 mins
Total Time: 10 mins
Related Categories: Breakfast and Brunch, Eggs, Mexican Breakfast, Vegetarian, Vegetarian Egg
 
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Ingredients
  • 1/2  tsp.
    vegetable oil
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  • 1  tsp.
    chopped seeded jalapeno pepper
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  • 1/4  cup
    cholesterol-free egg substitute
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  •  
    Freshly ground black pepper
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  • 1  tsp.
    chopped fresh cilantro leaves
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  • 1 
    Pepperidge Farm® 100% Whole Wheat English Muffin, split and toasted
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  • 1  tbsp.
    salsa fresca
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Directions
1.
Heat the oil in an 8-inch nonstick skillet over medium heat. Add the jalapeno pepper and cook for 30 seconds.
2.
Add the egg substitute to the skillet. Cook and stir until set but still moist. Season with the black pepper. Stir in the cilantro.
3.
Divide the egg mixture between the English muffin halves. Top with the salsa fresca.

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