mexican scrambled eggs

Name: Mexican Scrambled Eggs
Prep time: 15 min
Cook time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 tablespoon(s) butter; 1/4 pound(s) mushrooms, sliced; 1/4 cup(s) sliced green onion; 1 tablespoon(s) canned green chiles; 2 - flour tortillas; 1 cup(s) shredded cheddar cheese or jack cheese; 4 - eggs; 1/4 teaspoon(s) salt; 1 small avocado, peeled, pitted, sliced; - taco sauce, red or green

(2 RATINGS)

12 Pinches 2 Photos

Vicki Butts (lazyme)

Grapeview, WA

Updated on Dec 12, 2015

From Sunset Cooking for Two.

Rate

prep time 15 Min

cook time 15 Min

method Stove Top

yield 2 serving(s)

Ingredients

2 tablespoons butter
1/4 pound mushrooms, sliced
1/4 cup sliced green onion
1 tablespoon canned green chiles
2 - flour tortillas
1 cup shredded cheddar cheese or jack cheese
4 - eggs
1/4 teaspoon salt
1 small avocado, peeled, pitted, sliced
- taco sauce, red or green

How To Make mexican scrambled eggs

Step 1

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).

Step 2

Meanwhile, arrange tortillas on a baking sheet; sprinkle evenly with cheese and place in a 350F oven until cheese is melted (about 4 minutes).
Step 3

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.
Step 4

Cook until done to your liking. Spoon eggs over cheese-topped tortillas; top with avocado slices.
Step 5

Pass taco sauce. Serve with knife and fork.
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