Mexican Eggs

1. 1

   In a large skillet, cook the tortillas in the liquid Butter Buds until golden.

2. 2

   Remove and set aside.

3. 3

   Add onion

4. 4

   and cook until tender.

5. 5

   Drain tomatoes and reserve liquid.

6. 6

   Add the liquid to the skillet; cover and heat on high for 3 minutes.

7. 7

   Stir occasionally.

8. 8

   Stir in tomatoes, turkey and pepper; heat through. Reduce heat to low; add tortillas and Egg Beaters.

9. 9

   Cover and cook 4 to 6 minutes or until Egg Beaters are set.

10. 10

    Sprinkle with cheese; cover and heat one minute or until cheese is melted. Serve immediately.

No additional tips available.