Scrambled Eggs Mexican

Below is a recipe for scrambled eggs Mexican. This would still taste good without the sausage and a quick Internet search brings up many different variations of this recipe many of which do not include the sausage. It is also called huevos a la Mexicana or Mexican-style scrambled eggs and definitely tastes great. For a healthier version the turkey sausage or even a tofu vegan imitation ground beef would work well. As no one wants to watch sausage being made two sites to check out for smart ways to buy and eat meat are and Of course, in moderation it is not bad to eat a little unhealthy and it is difficult to always have a flawlessly healthy diet. A starving person would most likely be happy to eat sausage from grain-fed animals. Pretty much all sausage tastes great, but it is worth it to pay extra for a higher quality meat. Food affects your health. With food what is healthy for some is not healthy for everyone. Some people have too little protein in their diets and others too much. For the photo, guacamole and pico de gallo is added on the side. Greek yogurt instead of sour cream would make a good topping too. This time I used pork sausage, but in the future I would definitely use a healthier sausage such as ground turkey or a imitation vegan tofu version or no meat. This is almost like an omelet and when evaporated milk is used it has a very nice creamy taste. Generally, the more high quality and fresh ingredients used the better the taste, and most food tastes best right off the stove and not a day or more old.


  • 1/2 lb bulk pork sausage
  • 1/2 c onion, chopped fineScrambled Eggs Mexican Ingredients
  • 1/3 c green and red peppers, diced
  • 1/2 tsp chili powder or ground red pepper
  • 1/2 tsp ground cumin
  • 7 large eggs
  • 1/2 c milk
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3/4 c sharp cheddar cheese, grated


Brown the sausage in a large skillet over medium heat. When it no longer has a red color, drain most of the hot grease off the sausage and add the chopped onions, diced peppers, chili powder, and cumin. Continue to cook and stir until onions and pepper are just tender. Meanwhile beat the eggs until light and frothy. Add milk and stir well. Mix in the salt and pepper. Pour over meat mixture. When eggs begin to set, stir gently allowing uncooked eggs to flow to the bottom. Continue to stir gently until eggs are almost completely set. Remove from heat. Sprinkle with cheese and cover for 2-3 minutes until cheese is melted. Serves 6-8 people.Scrambled Eggs Mexican

Onion, peppers, and seasonings can be varied to taste. Evaporated milk will make eggs creamier.

To reduce fat: Substitute ground turkey for sausage. Will need to add 2 T of oil to brown the turkey. Cholesterol-free egg substitute may be used in place of whole eggs. Skim milk may be used in place of whole milk.

Serving suggestion: Delicious served with warm salsa and a dollop of sour cream.


Christian Light Education. HOME EC LU 1, Introduction to the Kitchen. Sunrise Edition. Christian Light Publications, Inc. Harrisonburg: VA, 2008.

ISBN 0-87813-942-7 – Learn to Cook and Sew … with a Home Economics Course – Home Economics I Christian Light Education LightUnit 1 –

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