Tex-Mex Scrambled Eggs

Prep Time
Cook Time
Ready In

"This recipe comes from the back of a label of Montera Picante Sauce, dated 1982."

Original recipe yields 6 servings


  • Serving Size: 1 (224.4 g)
  • Calories 307.8
  • Total Fat - 21.7 g
  • Saturated Fat - 10.4 g
  • Cholesterol - 445.6 mg
  • Sodium - 298.4 mg
  • Total Carbohydrate - 12.4 g
  • Dietary Fiber - 1.1 g
  • Sugars - 4.7 g
  • Protein - 17.5 g
  • Calcium - 142.1 mg
  • Iron - 2.5 mg
  • Vitamin C - 34 mg
  • Thiamin - 0.1 mg

Step 1

In a medium skillet, saute scallions, garlic, pepper and zucchini in 2 tablespoons butter until vegetables are almost tender.

Step 2

Add sauce and simmer 5 minutes; set aside and keep warm.

Step 3

In a large skillet, melt reserved butter.

Step 4

Add eggs and cheese; scramble until desired consistency.

Step 5

Serve vegetable mixture over scrambled eggs

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

Very tasty with just enough zip. I cut it back to 1 serving (2 eggs). I added some red pepper & mushrooms just to use them up. I didn't add the zucchini until 1 minute before serving to be sure they still had some crunch. Very nice Sunday Brunch.

(26 Jun 2016)


This was very good - I did use less picante sauce than stated. Wonder if I might have used salsa? I'll probably try that next time. The bottle of picante sauce in my fridge is kind of like tabasco sauce and I'm a borderline wimp when it comes to the kind of heat measured in scoville units! PS I didn't have any zucchini even though it's August and I have a garden! Used more green pepper and garlic instead!

review by:
(27 Aug 2015)