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Mexican Scrambled Eggs

Mexican Scrambled Eggs

5
(1)

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.

serves 1 people

Ingredients

cost per recipe: $1.09

The price is determined by the national average.

  • 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)

view nutrition info

How to Make It

Heat the oil in an 8-inch nonstick skillet over medium heat. Add the jalapeño pepper and cook for 30 seconds. Add the egg substitute to the skillet. Cook and stir until set but still moist. Season with the black pepper. Stir in the cilantro. Divide the egg mixture between the English muffin halves. Top with the salsa fresca.
Step 1

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

Step 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.

Step 3

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

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Made With
 Pepperidge Farm® 100% Whole Wheat English Muffins

Pepperidge Farm® 100% Whole Wheat English Muffins

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Ratings & Reviews

(1)
  • robinnmike

    June 3, 2006

    Mexican Scrambled Eggs

    I don't use egg substitute but substitute a fresh egg.

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