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Mexican Style Scrambled Eggs

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Ingredients
  Canned tamales 15 Ounce (1 Can)
  Eggs 8
  Milk 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Butter/Margarine 2 Tablespoon
  Shredded cheddar cheese 8 Ounce (2 Cups)
For condiments
  Sour cream 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Sliced ripe olives 1⁄2 Cup (8 tbs)
  Diced avocado 1⁄2 Cup (8 tbs)
Directions

Drain tamales, reserving half the sauce from the can.
Remove wrappings from tamales.
Cut each tamale into 3 equal-size pieces; arrange on a heatproof serving plate.
Pour reserved sauce over tamales.
Place tamales in a 350° oven for about 10 minutes.
Meanwhile, prepare the eggs.
Beat eggs lightly with milk and salt.
In a wide frying pan over medium-low heat, melt butter.
Pour in eggs and cook, gently lifting cooked portion to allow uncooked portion to flow underneath, until eggs are softly set.
Remove tamales from oven, spoon eggs over tamales, and sprinkle cheese over all.
Place in a preheated broiler about 6 inches from heat just until cheese melts.
Serve condiments in separate bowls to spoon over eggs.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Breakfast
Ingredient: 
Egg
Interest: 
Quick

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