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Short on time and wanting something light, eggs are always a good option – breakfast for dinner. Â Add a few Mexican nuances and you have a very tasty dinner.
Recipe
Mexican Scrambled Eggs:
- Put 1 tbsp olive oil in a saute pan and add 2 slices of a yellow onion; Â saute for 2 minutes and flavor with 1 tsp each ancho chili and garlic powder
- Add 1 can of green chilis and and cook for 3 more minutes on low – until warm
- Remove from pan and add 1 tbsp olive oil
- While oil is heating scramble 2 egg whites and 2 whole eggs in a bowl and mix in 1/4 cup of skim milk
- Scramble the eggs adding a pinch of salt and pepper once the eggs are firm and finish cooking by adding 1/4 cup of colby monterey jack
- Plate by placing 2 corn tortillas on a plate; top with the eggs; next top with the green chili mixture and finish by adding as much hot sauce as you dare.
I love breakfast for dinner. And this looks super yummy!
When the kids were still home, breakfast for dinner was the go to meal when we had no time. Now we have it because we love it.
looks like a great dish that would work any time of the day.
This one looks delicious. I like mexcian scrambled eggs, my hubby usually makes scrambled eggs.
I cant believe I have never thought of this style breakfast this is genius just love mexican and then hot sauce and eggs wow~ great combo here and making tomorrow!
Breakfast for dinner rocks! Plus it’s easy 🙂
I’ll have to give these a go. Have a good week.
these sound like delicious scrambled eggs!