Mexican Scramble

Mexican scramble
  • Medium
  • 20 Minutes
  • Eggs
  • Serves 4
  • Bakes
The classic flavors of huevos rancheros show up here in an even easier-to-make scrambled form. If you wish, garnish with sour cream.


  • 1/4 cup (50 mL) chopped onion
  • 1/4 cup (50 mL) chopped red or green pepper
  • 6 eggs
  • 1/4 cup (50 mL) milk
  • 1/2 cup (125 mL) shredded Cheddar cheese
  • 1/2 cup (125 mL) shredded Monterey Jack cheese
  • 1/4 cup (50 mL) Old El PasoTM Thick N' Chunky Salsa
  • 1/2 pkg Old El PasoTM Flour Tortillas (8 large)
  • 1/4 lb (125 g) bulk Italian sausage


  • In medium skillet, combine sausage, onion and pepper; cook over medium-high heat until sausage is browned. Drain.
  • In small bowl, combine eggs and milk; beat well. Add to sausage mixture. Reduce heat to medium; cook until eggs begin to set, stirring occasionally. Add cheese; mix lightly. Continue cooking until cheese is melted and eggs are set.
  • Remove from heat; spoon salsa over egg mixture. Serve immediately with additional salsa and warm tortillas.