Betty Crocker's Tex-Mex Scrambled Eggs

Total Time
Prep 7 mins
Cook 8 mins

This recipe, probably slightly adapted, is from a Betty Crocker cookbook. This is quick and super delicious.

Ingredients Nutrition


  1. Cut each tortilla into 12 wedges.
  2. Heat oil in a large nonstick frying pan until hot.
  3. Add the tortilla wedges and stir until crisp.
  4. Reduce heat.
  5. Add the green onion and stir for one minute.
  6. Pour the eggs over the tortilla mixture.
  7. As the eggs begin to set on the bottom and sides, gently lift cooked portions with spatula so that the thin uncooked portion can flow to the bottom.
  9. Sprinkle with cheese and let it melt.
  10. Top with tomato.
  11. Sprinkle with the fresh chopped cilantro.
  12. Serve at once.


Most Helpful

You'll get no complaints from me! Had this for Sunday Bruch - I cut it back to 2 eggs and only one small tortilla. Love the cilantro This is a do again recipe

Bergy June 27, 2010

I have made this dozens of times and have used a variety of cheeses including the spicy velveeta variety. It always turns out great.

invictus February 23, 2008

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