Mexican Scrambled Eggs

Campbell's Mexican Scrambled Eggs Recipe

Wake up your palate with these kicked-up scrambled eggs....using egg substitute makes them easy, and using jalapeño pepper, cilantro and salsa adds great flavor.

At a glance

Prep

5 min.

Total

10 min.

Serves

1

Cook: 5 min.

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

1/2 teaspoon vegetable oil
1 teaspoon chopped seeded jalapeño pepper
1/4 cup cholesterol-free egg substitute
Freshly ground black pepper
1 teaspoon chopped fresh cilantro leaves
1 Pepperidge Farm® 100% Whole Wheat English Muffin, split and toasted
1 tablespoon salsa fresca

How to Make It

  • 1

    Heat the oil in an 8-inch nonstick skillet over medium heat. Add the jalapeño pepper and cook for 30 seconds.

  • 2

    Add the egg substitute to the skillet. Cook and stir until set but still moist. Season with the black pepper. Stir in the cilantro.

  • 3

    Divide the egg mixture between the English muffin halves. Top with the salsa fresca.

Full Screen View

Recipe Nutritional Information

Made With

Pepperidge Farm 100% Whole Wheat English Muffin

calories

219

totalfat

6g

saturatedfat

1g

cholesterol

1mg

sodium

437mg

totalcarbohydrate

28g

dietaryfiber

3g

protein

14g

vitamina

8%DV

vitaminc

2%DV

calcium

5%DV

iron

15%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#27152

Your Recently Viewed Recipes