Mexican Scramble Recipe

Name: Mexican Scramble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 8 large eggs; ⅓ cup water; ½ teaspoon salt; ½ teaspoon chili powder; ¼ teaspoon cumin; 1 (15 1/2 ounce) can refried beans; 4 ounces chorizo sausages, casing removed; ½ cup shredded cheese (mixture of cheddar and monterey jack is best); 8 corn tortillas, warmed per package directions; 1 cup bottled or fresh salsa

Servings: persons

8 large eggs
⅓ cup water
½ teaspoon salt
½ teaspoon chili powder
¼ teaspoon cumin
1 (15 1/2 ounce) can refried beans
4 ounces chorizo sausages, casing removed
½ cup shredded cheese (mixture of cheddar and monterey jack is best)
8 corn tortillas, warmed per package directions
1 cup bottled or fresh salsa

1
Combine eggs, water, salt, chili powder and cumin in a medium bowl; whisk until blended and set aside.
2
Heat refried beans according to directions on can.
3
Heat a non-stick skillet over medium-high heat; add chorizo; cook, breaking up sausage into pieces, until it's cooked through, about 10 minutes; pour off all but 1 tablespoon of fat.
4
Add eggs to skillet; cook, stirring gently, until almost set, about 4 minutes; sprinkle eggs with cheese; cook 1 minute then remove from heat.
5
Serve warm with tortillas, salsa and beans.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 large eggs, ⅓ cup water, ½ teaspoon salt, ½ teaspoon chili powder, and more.

Yes, Mexican Scramble falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Scramble

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