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.

Made With

  • Pepperidge Farm® 100% Whole Wheat English Muffins

    Pepperidge Farm® 100% Whole Wheat English Muffins

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What You'll Need

1/2 teaspoon vegetable oil
1 teaspoon chopped seeded jalapeño pepper
1/4 cup cholesterol-free egg substitute
1 dash freshly ground black pepper
1 teaspoon chopped fresh cilantro
1 Pepperidge Farm® 100% Whole Wheat English Muffins, split and toasted
1/2 ounce pico de gallo (about 1 tablespoon)

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.

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RID#27152

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