Mexican Breakfast Scramble

Mexican Breakfast Scramble

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From: Diabetic Living Magazine

In this zesty Mexican-inspired recipe, queso fresco cheese, peppers, onion, chicken sausage, and eggs are cooked up with crisp corn tortilla pieces, and garnished with jalapeño and cilantro. You may not be able to eat this with your hands like a breakfast tortilla wrap, but trust us—you'll enjoy every forkful!

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 (6 inch) corn tortillas
  • 2 (3 ounce) links cooked chicken sausages with seasoning, sliced
  • 1 medium red bell pepper, cut into bite-size strips (1 cup)
  • 1 medium onion, halved and sliced
  • 1 fresh poblano or jalapeño chile pepper, seeded and chopped (see Tip)
  • 2 cups refrigerated or frozen egg product, thawed, or 8 eggs, lightly beaten
  • ⅛ teaspoon salt
  • ¼ cup crumbled queso fresco or grated reduced-fat Monterey Jack cheese (1 ounce)
  • Fresh jalapeño chile pepper slices (optional)
  • Fresh cilantro sprigs (optional)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 400°F. Place corn tortillas on a baking sheet. Bake for 6 to 8 minutes or until crisp. Break into coarse pieces; set aside.
  2. Cook sausage, bell pepper, onion, and chile pepper in a very large skillet over medium heat for about 6 minutes or until the vegetables are tender and the sausage is browned.
  3. Add eggs, salt, queso fresco (or Monterey Jack), and the broken tortilla pieces. Cook without stirring, until the mixture begins to set on the bottom and around the edges. With a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until the egg mixture is cooked through but still glossy and moist. Immediately remove from heat. If desired, garnish with slices of fresh jalapeño pepper and sprigs of fresh cilantro before serving.
  • Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Poblano peppers are milder than jalapeños. Choose the pepper for the spice level you prefer.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 227 calories; 5 g fat(1 g sat); 3 g fiber; 22 g carbohydrates; 24 g protein; 3 mcg folate; 33 mg cholesterol; 4 g sugars; 2,645 IU vitamin A; 113 mg vitamin C; 137 mg calcium; 4 mg iron; 558 mg sodium; 389 mg potassium
  • Nutrition Bonus: Vitamin C (188% daily value), Vitamin A (53% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ lean protein, 1½ starch, ½ vegetable

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