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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


cost per recipe: $.93

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

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

  • robinnmike

    June 3, 2006

    Mexican Scrambled Eggs

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

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