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.



by 2  people


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Servings: 1
Prep Time: 5 mins
Total Time: 10 mins
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Ingredients
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    1/2  teaspoon 
    vegetable oil
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    1   teaspoon 
    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   teaspoon 
    chopped fresh cilantro leaves
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    Pepperidge Farm® 100% Whole Wheat English Muffin, split and toasted
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    1   tablespoon 
    salsa fresca

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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