Mexican Scrambled Eggs

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.

Recipe from Pepperidge Farm
Mexican Scrambled Eggs
SERVINGS
1
PREP TIME
5 mins
TOTAL TIME
10 mins
by 3  people
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Ingredients
  • 1/2 teaspoon vegetable oil
  • 1 teaspoon chopped seeded jalapeno pepper
  • 1/4 cup cholesterol-free egg substitute
  • Freshly ground black pepper
  • 1 teaspoon chopped fresh cilantro leaves
  • 1 Pepperidge Farm® 100% Whole Wheat English Muffin, split and toasted
  • 1 tablespoon 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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