Mexican Scrambled Eggs

Name: Mexican Scrambled Eggs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 Tbsp butter; 1/4 lb mushrooms, sliced; 1/4 c sliced green onion; 1 Tbsp canned green chiles; 2 flour tortillas; 1 c shredded cheddar cheese or jack cheese; 4 eggs; 1/4 tsp salt; 1 small avocado, peeled, pitted, sliced; taco sauce, red or green

By Vicki Butts (lazyme)
@lazyme5909

From Sunset Cooking for Two.

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

Prep:

15 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

2 Tbsp

butter
1/4 lb

mushrooms, sliced
1/4 c

sliced green onion
1 Tbsp

canned green chiles
2

flour tortillas
1 c

shredded cheddar cheese or jack cheese
4

eggs
1/4 tsp

salt
1 small

avocado, peeled, pitted, sliced
·

taco sauce, red or green
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How to Make Mexican Scrambled Eggs

Step-by-Step

Melt butter in a frying pan over medium heat. Add mushrooms, onion, and chiles; cook, uncovered, until mushrooms are limp and liquid has evaporated (about 5 minutes).
Meanwhile, arrange tortillas on a baking sheet; sprinkle evenly with cheese and place in a 350F oven until cheese is melted (about 4 minutes).
Beat eggs and salt until blended; pour into mushroom mixture and cook, lifting cooked portion with a wide spatula to allow uncooked egg to flow under.
Cook until done to your liking. Spoon eggs over cheese-topped tortillas; top with avocado slices.
Pass taco sauce.

Serve with knife and fork.