Scrambled Eggs with Tamales

Scrambled Eggs With Tamales

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Vicki Butts (lazyme)


We love breakfast food at our house and this sounds like a simple good one.

Found in All Time Family Favorites - Breakfast & Brunch.


☆☆☆☆☆ 0 votes

25 Min
10 Min
Stove Top


  • 15 oz
    canned tamales
  • 8
    eggs, lightly beaten
  • 2 Tbsp
  • 1/2 tsp
  • 2 Tbsp
    butter or margarine
  • 1 large
    tomato, chopped
  • 2 Tbsp
    onion, minced
  • 2 Tbsp
    green chilies, diced
  • 1 c
    monterey jack cheese, shredded (2-ounces)

How to Make Scrambled Eggs with Tamales


  1. Preheat oven to 350F.
  2. Drain tamales, reserving 1/2 of sauce from can.
  3. Remove paper wrappings from tamales; place tamales in single layer in 10 X 6-inch baking dish.
  4. Cover with reserved sauce. Bake 10 minutes or until heated through.
  5. Whisk eggs, milk and salt in medium bowl. Set aside.
  6. Melt butter in large skillet over medium heat.
  7. Add tomato, onion and chilies.
  8. Cook 2 minutes or until vegetables are heated through.
  9. Add egg mixture. Cook, stirring gently, until eggs are soft set.
  10. Remove tamales from oven.
  11. Spoon eggs over tamales: sprinkle with cheese.
  12. Broil 4 inches below heat 30 seconds or just until cheese melts.

Printable Recipe Card

About Scrambled Eggs with Tamales

Course/Dish: Breakfast Casseroles
Main Ingredient: Eggs
Regional Style: Southwestern

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