Tex-Mex Scrambled Eggs Recipe

Name: Tex-Mex Scrambled Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; ½ cup onion, chopped; ½ cup green pepper, chopped; 2 cups mushrooms, sliced; 1 cup frozen whole kernel corn, thawed; 1 (2 ounce) jar pimientos, drained; ½ teaspoon salt; ⅛ teaspoon pepper; 6 eggs; ¼ cup water; 1 cup salsa

Servings: persons

2 tablespoons unsalted butter
½ cup onion, chopped
½ cup green pepper, chopped
2 cups mushrooms, sliced
1 cup frozen whole kernel corn, thawed
1 (2 ounce) jar pimientos, drained
½ teaspoon salt
⅛ teaspoon pepper
6 eggs
¼ cup water
1 cup salsa

1
In a large skillet, melt butter over medium-high heat.
2
Add onion; cook and stir 2 minutes.
3
Add bell pepper and mushrooms; cook and stir 2 more minutes.
4
Add corn, pimientos, salt and pepper; mix well.
5
Reduce heat to medium.
6
Continue cooking until onions and peppers are tender.
7
Meanwhile, in a medium bowl, beat eggs with water; add to skillet.
8
Scramble to desired doneness.
9
Top each serving with salsa.

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 11 ingredients. The key ingredients include: 2 tablespoons unsalted butter, ½ cup onion, chopped, ½ cup green pepper, chopped, 2 cups mushrooms, sliced, and more.

Yes, Tex-Mex Scrambled Eggs falls under the Breakfast 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.

Tex-Mex Scrambled Eggs

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