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    You are in: Home / Recipes / Fast and Easy Mexican Scrambled Eggs Recipe
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    Fast and Easy Mexican Scrambled Eggs

    Average Rating:

    4 Total Reviews

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    • on May 04, 2012

      I used Mrs. Renfro's Gourmet Jalapeno Green Salsa, but discovered I had no sour cream. So I sprinkled a bit of shredded mexican cheese blend on top. My salsa was quite hot, and the cheese helped offset it a bit. I agree with Starrynews that this would be an excellent tortilla filling to make this a "to-go" meal. Thanks for sharing! Made for Newest tag game.

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    • on May 23, 2014

      A great reason to open up my fire roasted verde salsa! I had some leftover roasted asparagus, carrots and chives so threw them in there too. Turned out great and I actually served with a little bit of ketchup. Thanks Annacia!

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    • on May 10, 2012

      Ole this was so good and here is me thinking that salsa is only for dipping corn chips into, I couldn't get the salsa specified in the recipe so used an hot ElPaso chuncky salsa and served with sour cream and some cheesy corn chips and was just going WOW WOW with every mouthful, thank you Annacia for a great breakfast, made for Spring Photo Tag.

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    • on April 28, 2012

      This is most certainly fast and easy - and quite tasty too! I used Chipotle Grill Inspired Tomatillo-Green Chili Salsa and served with sour cream on top this time, but I also love the idea of using it as a tortilla filling. I also like that this would be easily adjusted to taste, simply by using salsas of varying heat. Thanks for sharing! Veggie Swap 45

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    Nutritional Facts for Fast and Easy Mexican Scrambled Eggs

    Serving Size: 1 (139 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 166.3
    Calories from Fat 86
    Total Fat 9.6 g
    Saturated Fat 3.1 g
    Cholesterol 372.0 mg
    Sodium 660.0 mg
    Total Carbohydrate 6.1 g
    Dietary Fiber 1.3 g
    Sugars 3.0 g
    Protein 13.8 g

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