5 Reviews

We had this for lunch today with a fresh fruit salad....we'll do that again, for this is good! I don't like the flavor of cilantro, so substituted fresh curly parsley and a dash of cumin.

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NoSpringChicken June 06, 2003

Wonderful! Easy, delicious, and a nice change of pace. Filling too. I reduced to 3 eggs for the two of us and reduced the cream cheese (used reduced fat) accordingly. I kept the rest of the measurements the same. I used leftover homemade salsa. Much enjoyed, thanks for sharing!

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Starrynews April 01, 2011

These are great. Like others I used corn tortillas. The egg/cream cheese mixture yielded a lot, so I ended up doubling all the other ingredients (except the butter, which I halved) for the "tacos". I had guacamole in the frig, so added that to them too. I also heated the beans. The flavors are all really yummy, though the cream cheese does get lost a little with everything else.

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Maito December 29, 2009

Wonderful recipe - and perfect for brunch. The whole family enjoyed the mexican-blend of flavours. I did not have taco shells, so I just used warmed tortillas and served the scrambled eggs in these as a 'wrap'. Major hit here. Thanks, Bev.

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evelyn/athens September 10, 2006

Fantastic! This a quite a treat for breakfast or anytime. The eggs are so fluffy and creamy and really pair well with the salsa topping (I used VERY fresh mild salsa). We ate this on warmed flour tortillas. Thanx for posting this. I'll be making this again.

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*Parsley* August 05, 2006
Mexican Scrambled Eggs