Southwest Tortilla Scramble Recipes

SOUTHWEST TORTILLA SCRAMBLE

Steps:

• In a large bowl, whisk egg whites, eggs and pepper. Stir in tortillas, spinach and cheese., Heat a large skillet coated with cooking spray over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Top with salsa.

ULTIMATE BREAKFAST BURRITOS

Steps:

• In a small nonstick skillet, heat oil over medium-high heat. Add vegetables; cook and stir until tender. Remove from pan; keep warm. , Add egg substitute and pepper to same skillet; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from heat., Spoon vegetable mixture and scrambled eggs across center of each tortilla; top with cheese, salsa and sour cream. Fold bottom and sides of tortilla over filling and roll up.

TRI-TORTILLA SOUTHWEST BREAKFAST STRATA

Steps:

• 1. Prepare a 9" X 13" or 8" X 12" glass baking dish with cooking spray. Preheat oven to 350 degrees.
• 2. Begin strata by tearing the 8 torillas into 1 to 2-inch pieces and setting on separate plate. Line the bottom of the dish with 1/3 of the mixed torn tortillas, overlapping only slightly. Spread 1/2 cup of the shredded cheese over top, and then 1/3 of the can of chiles.
• 3. In medium-sized bowl, whisk eggs well and then add in the milk, pepper, and dash of salt. Mix well.
• 4. Pour 1/2 of the egg-milk mixture over the tortilla-cheese-chile base. Reserve other half in bowl.
• 5. Over egg-milk mixture, add next layer of 1/3 torn tortillas, 1/2 cup of cheese, and 1/3 can of chiles.
• 6. Pour remaining half of egg-milk mixture over second tortilla-cheese-chile layer.
• 7. Finish strata by layering remaining 1/3 of torn tortillas, 1/2 cup cheese, and 1/3 can chiles over top. (Arrange tortillas so they attractively cover entire top of dish.)
• 8. Bake at 350 degrees for 35 minutes. OR--Prepare the night before and refrigerate overnight; microwave on high for 5 minutes (or until dish is completely warm to touch, as microwaves vary). Then, bake for 20-25 minutes until firm in center, puffed and lightly browned. Serve warm with your choice of salsa.

EGG & SPINACH BREAKFAST BURRITOS

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; remove from pan. , In same skillet, heat oil. Add potatoes, onion and pepper; cook, stirring, until tender, 5-7 minutes. Add spinach; stir until wilted, 1-2 minutes. Add sausage and eggs; cook and stir until no liquid egg remains., Spoon 1/2 cup filling across center of each tortilla; sprinkle with cheese. Fold bottom and sides over filling and roll up. If desired, serve with guacamole and salsa., Freeze option: Cool filling before making burritos. Individually wrap burritos in foil and freeze in a resealable plastic freezer bag. Freeze for up to 1 month. To use, partially thaw overnight in refrigerator or cooler. Prepare campfire or grill for medium heat. Place foil-wrapped burritos on a grill grate over a campfire or on grill. Grill until heated through, 25-30 minutes, turning occasionally.

SOUTHWEST BREAKFAST WRAPS

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add onion, mushrooms, peppers, chilies and garlic; cook and stir until peppers are crisp-tender. Remove from pan and keep warm., In a small bowl, whisk egg whites and cheese until blended. Add egg white mixture to pan; cook and stir over medium heat until egg whites begin to set and no liquid egg remains. , Spoon egg white mixture across center of each tortilla; top with vegetable mixture. Fold bottom and sides of tortilla over filling, and roll up.

HOME

Steps:

• Combine eggs, evaporated milk, 1/2 cup cheese, chiles and black pepper in medium bowl.
• Spray large skillet with nonstick cooking spray. Place tortilla strips in skillet and heat over medium heat, stirring occasionally, until strips are lightly browned.
• Pour egg mixture into skillet. Cook, stirring frequently, until eggs are cooked. Sprinkle with remaining 1/2 cup cheese. Top with salsa, avocado and/or green onions, if desired. Serve with beans.

SOUTHWESTERN BREAKFAST SCRAMBLE

Steps:

• Mix salsa and 1/4 cup cilantro in bowl. Set salsa mixture aside. Melt butter in large nonstick skillet over medium-high heat. Add tortillas; sauté until brown, about 3 minutes. Using slotted spoon, transfer tortillas to plate. Add chorizo to skillet and sauté until cooked through, about 12 minutes. Add onion; sauté 1 minute. Return tortillas to skillet. Add eggs and remaining 1/4 cup cilantro and cook until eggs are softly set, stirring constantly, about 3 minutes. Mix in cheese. Transfer egg mixture to platter. Top with sour cream and avocado. Serve, passing salsa mixture.

SOUTHWEST EGG SCRAMBLE

Steps:

• In a medium nonstick skillet, heat 1 teaspoon oil over medium. Add bell pepper and cook until softened, 5 to 7 minutes. Add scallion, corn, and cumin and cook until scallion has wilted, 2 to 3 minutes; season with salt and pepper. Remove to a plate and cover with foil to keep warm. Wipe skillet with a paper towel; reserve skillet.
• In a large bowl, whisk together eggs and whites, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 2 teaspoons water until well combined. In reserved skillet, heat remaining teaspoon oil over medium. Add egg mixture and cook until bottom is set, 30 seconds. Gently stir with a spatula to bring cooked curds up from the bottom of the pan. Continue to cook, stirring occasionally, until cooked through, about 1 1/2 minutes. Stir in cheese and reserved vegetables. Serve with salsa, avocado, and tortillas.