Egg Tortilla Scramble
Ordinary scrambled eggs get a burst of bold flavor from salsa and some added crunch from crushed tortilla chips. They're a really delicious way to start your day!
Ingredients
8 egg
1 cup Pace® Chunky Salsa
2 tablespoons butter
1 cup shredded Monterey Jack cheese (about 4 ounces)
3 ounces tortilla chips, crushed (about 1 cup)
1 large avocado, pitted, peeled and sliced
1 cup Pace® Chunky Salsa
2 tablespoons butter
1 cup shredded Monterey Jack cheese (about 4 ounces)
3 ounces tortilla chips, crushed (about 1 cup)
1 large avocado, pitted, peeled and sliced
Instructions
Beat the eggs and 1/4 cup salsa in a medium bowl with a fork or whisk.
Heat the butter in a 10-inch skillet over medium heat. Add the egg mixture and cook until the eggs are set but still moist.
Stir in the cheese and tortilla chips. Serve with the avocado and remaining salsa.
Heat the butter in a 10-inch skillet over medium heat. Add the egg mixture and cook until the eggs are set but still moist.
Stir in the cheese and tortilla chips. Serve with the avocado and remaining salsa.
Egg Tortilla Scramble
Ordinary scrambled eggs get a burst of bold flavor from salsa and some added crunch from crushed tortilla chips. They're a really delicious way to start your day!
Directions
Print
Beat the eggs and 1/4 cup salsa in a medium bowl with a fork or whisk.
Heat the butter in a 10-inch skillet over medium heat. Add the egg mixture and cook until the eggs are set but still moist.
Stir in the cheese and tortilla chips. Serve with the avocado and remaining salsa.
Ingredients
8 egg
1 cup Pace® Chunky Salsa
2 tablespoons butter
1 cup shredded Monterey Jack cheese (about 4 ounces)
3 ounces tortilla chips, crushed (about 1 cup)
1 large avocado, pitted, peeled and sliced
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