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Mexican Style Scrambled Eggs

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  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)

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2556 Calories from Fat 1684

% Daily Value*

Total Fat 191 g293.8%

Saturated Fat 93.7 g468.7%

Trans Fat 0 g

Cholesterol 2062.1 mg687.4%

Sodium 4876.2 mg203.2%

Total Carbohydrates 91 g30.2%

Dietary Fiber 20.4 g81.7%

Sugars 16.6 g

Protein 118 g236.8%

Vitamin A 168.8% Vitamin C 207.3%

Calcium 231.3% Iron 98.2%

*Based on a 2000 Calorie diet

Mexican Style Scrambled Eggs Recipe