Skip to Content

Easy-Cheesy Tex-Mex Scramble

Sharing is caring!

Easy-Cheesy Tex-Mex Scramble

Easy-Cheesy Tex-Mex Scramble

Jessica Braider
This is one of those wonderful meals that is super satisfying and ready in almost no time at all! (Beware: it doesn’t get any extra points for looks.) If you are feeling ambitious, sauté some bell peppers and onions in the oil before you add the chips. For a meatier meal, serve it with chorizo or any type of flavorful sausage on the side.
Cook Time 10 mins
Total Time 10 mins
Servings 4 servings

Ingredients
  

  • 1 - 2 Tbsp. canola or vegetable oil
  • 1/2 green bell pepper diced (optional)
  • 1/4 yellow onion diced (optional)
  • 2 cups tortilla chips (use wheat/gluten-free, if needed)(store bought or homemade), broken
  • 1 cup chunky salsa (look for brands with no sugar added)
  • 4 eggs beaten
  • 2/3 cup shredded Cheddar cheese

Instructions
 

  • In a medium to large nonstick skillet, heat the oil over medium heat. Sauté the peppers and onions (optional) in the oil until they are softened and starting to brown, about 5 minutes.
  • Add the chips and sauté them in the oil for 1 minute.
  • Add the salsa and stir it until the chips soak up some of the liquid.
  • Top the mixture with the beaten eggs. Cook, stirring gently, until the eggs are set and the mixture is somewhat dry, 5 - 7 minutes. Top it with the cheese and serve it hot.

Slow Cooker Directions

  • Omit the oil. Combine all the remaining ingredients in the slow cooker and cook on low for 4 - 5 hours or on high for 2 - 2 1/2 hours, until the eggs are set. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Notes

Do Ahead or Delegate: Dice the bell pepper and onion if using, break the tortilla chips, beat and refrigerate the eggs, shred the cheese if necessary, and refrigerate.
Scramble Flavor Booster: Use spicy salsa and sauté a seeded and diced jalapeño pepper in the oil with the peppers and onions, or serve it with hot pepper sauce, such as Tabasco.
Tip: When chopping onions, make sure to use a very sharp knife.  Not only will this make the job easier, safer, and faster, but it will also reduce the eye burning and tearing that many of us experience when cutting onions.  A well-sharpened knife will make a "cleaner" cut and release fewer fumes.
Nutritional Information Per Serving (% based upon daily values): Calories 290, Total Fat: 15g, 23%; Saturated Fat: 3g, 15%; Cholesterol: 215mg, 71%; Sodium: 840mg, 35%; Total Carbohydrate: 22g, 7%; Dietary Fiber: 2g, 7%; Sugar: 5g; Protein: 16g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Breakfast, Breakfast/Brunch, Fall, Gluten-Free, Kosher, Low Fat, Lunch, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Slow Cooker, Spring, Summer, Super Scramble Express (20 minutes or less total), Vegetarian, Winter
Tried this recipe?Let us know how it was!
Recipe Rating