Best 4 Tex Mex Scrambled Eggs 3 Ww Points Recipes

Craving a hearty and flavorful breakfast but watching your waistline? Look no further than these Tex-Mex Scrambled Eggs, a delicious and guilt-free way to start your day. This protein-packed dish combines the bold flavors of Mexican cuisine with the convenience of scrambled eggs, resulting in a satisfying and nutritious meal.

These Tex-Mex Scrambled Eggs are not just another breakfast dish; they're an explosion of flavors that will awaken your senses. The combination of sautéed peppers, onions, and spices, such as cumin and chili powder, creates a savory and aromatic base for the eggs. The addition of lean ground beef or turkey adds a succulent texture and a boost of protein, making this dish a complete and balanced meal.

But what truly sets these Tex-Mex Scrambled Eggs apart is the secret ingredient: salsa. Stirring in your favorite salsa, whether it's mild, medium, or hot, adds a vibrant layer of flavor that brings the dish to life. Top it off with a sprinkle of shredded cheese, diced avocado, and fresh cilantro, and you have a breakfast that's as visually appealing as it is delicious.

The best part? These Tex-Mex Scrambled Eggs are incredibly versatile. You can customize them to suit your preferences and dietary needs. For a vegetarian version, simply omit the ground beef or turkey. You can also adjust the amount of salsa and cheese to control the level of spiciness and richness.

Here are our top 4 tried and tested recipes!

TEX-MEX SCRAMBLED EGGS (3 WW POINTS)

Tex-Mex Scrambled Eggs (3 Ww Points) image

Make and share this Tex-Mex Scrambled Eggs (3 Ww Points) recipe from Food.com.

Provided by punkyluv

Categories < 30 Mins

Time 28m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

14 1/2 ounces canned diced tomatoes, fire roasted-variety
1/4 teaspoon chili powder, chipotle-variety
2 tablespoons scallions, minced, green part only
2 tablespoons cilantro, fresh, minced
1 tablespoon fresh lime juice
1/4 teaspoon table salt
1/8 teaspoon black pepper
2 large eggs
3 large egg whites
1/4 teaspoon dried oregano, crushed
1/8 teaspoon ground cumin
1/4 teaspoon table salt
1/8 teaspoon black pepper
1 spray cooking spray
2 small shallots, minced
1 medium jalapeno pepper, seeded, minced (don't touch seeds with bare hands)

Steps:

To prepare salsa, pour tomatoes into a fine-mesh strainer set in sink; press on tomatoes to drain off all liquid, leaving about 1 cup of diced tomato. Spoon tomatoes into a medium bowl; stir in chili powder, scallion, cilantro, lime juice, salt and pepper. Stir salsa; set aside while making scrambled eggs.
To make eggs, in a medium bowl, beat together eggs, egg whites, oregano, cumin, salt and pepper; set aside.
Coat a medium nonstick skillet with cooking spray; heat over medium heat for 30 seconds. Add shallot and jalapeno; cook, stirring occasionally, until shallots are tender, about 3 minutes. Pour egg mixture into skillet; cook until eggs are almost cooked through, scrambling occasionally, about 4 to 5 minutes. Serve eggs topped with salsa or salsa on the side. Yields about 1 cup of eggs and 1/2 cup of salsa per serving.
Notes.
If you can find canned tomatoes with chipotle chiles, use them and omit the chili powder in the salsa. You can also save time by using your favorite spicy jarred salsa instead of making your own.
To make this recipe truly Tex-Mex, top with some baked tortilla strips (could affect POINTS values).

Nutrition Facts : Calories 172.2, Fat 5.6, SaturatedFat 1.6, Cholesterol 211.5, Sodium 1186.7, Carbohydrate 18.2, Fiber 3.5, Sugar 8.9, Protein 14.1

TEX-MEX SCRAMBLED EGGS

Tex-Mex Scrambled Eggs image

Looking for a delicious dinner made using Old El Paso® thick 'n chunky salsa? Then check out this tasty scrambled eggs recipe that's ready in just 20 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

2 teaspoons vegetable oil
3 corn tortillas (5 or 6 inches in diameter), cut into thin strips
1 small onion, chopped (1/4 cup)
8 eggs, beaten
1/2 medium jalapeño chili, seeded and chopped
1 cup Old El Paso™ thick 'n chunky salsa
1/4 cup sour cream
2 medium green onions, chopped (2 tablespoons)

Steps:

Heat oil in 10-inch nonstick skillet over medium-high heat. Cook tortilla strips and 1/4 cup onion in oil about 5 minutes, stirring frequently, until tortillas are crisp. Mix eggs and chili; pour over tortilla mixture. Reduce heat to medium.
As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Do not stir. Cook 4 to 5 minutes or until eggs are set but still moist.
Top each serving with salsa, sour cream and green onions.

Nutrition Facts : Calories 270, Carbohydrate 16 g, Cholesterol 430 mg, Fat 1, Fiber 1 g, Protein 14 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 5 g, TransFat 0 g

TEX MEX SCRAMBLED EGGS

Tex Mex Scrambled Eggs image

Make and share this Tex Mex Scrambled Eggs recipe from Food.com.

Provided by Vicki in CT

Categories Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

4 eggs, beaten
1 teaspoon butter
2 lbs Velveeta cheese, cubed
1 lb hot breakfast sausage, cooked and drained (Jimmy Dean preferred)
1 bunch fresh cilantro, chopped
3 jalapenos, chopped fine
2 (15 ounce) cans Rotel Tomatoes (extra hot preferred)
Fritos corn chips

Steps:

In a non stick skillet melt butter. Pour eggs into skillet.
Cook while stirring from the bottom. When eggs are almost set add cheese dip.
Cook for short time and then turn off heat. Let set until cheese is runny and sausage is heated through.

Nutrition Facts : Calories 2368.3, Fat 175.3, SaturatedFat 89.6, Cholesterol 977.1, Sodium 10388.4, Carbohydrate 62.8, Fiber 1, Sugar 37.9, Protein 133.4

SPICY SCRAMBLED EGGS (WW)

Spicy Scrambled Eggs (Ww) image

I really liked these eggs and they are only 3 points! Adapted from a recipe posted on weightwatchers.com The original recipe also included scallions and cilantro in the salsa which I didn't have.

Provided by ellie_

Categories Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

1 (14 1/2 ounce) can tomatoes, diced
1/4 teaspoon chili powder
1 lime, juice of, only
1/4 teaspoon salt
1/8 teaspoon pepper
2 eggs
3 egg whites
1/8 teaspoon ground cumin
1/4 teaspoon dried oregano
cooking spray
2 shallots, minced
1 jalapeno pepper, seeded and minced (I left some seeds for more heat)

Steps:

To prepare salsa: pour tomatoes into a sieve and set in sink, press on the tomatoes to drain off extra liquid. Spoon tomatoes in a bowl and stir in rest of the salsa ingredients (chili powder - pepper). Set aside.
To make the eggs in a medium bowl combine next 6 ingredients (eggs - pepper). Set aside.
In a skillet spray with Pam over medium heat.
Add shallots and peppers and cook stirring for 3-5 minutes or until shallots are tender.
Pour egg mixture into skillet and scramble eggs cooking until done (5 minutes).
Serve eggs topped with salsa.

Nutrition Facts : Calories 158.6, Fat 5.4, SaturatedFat 1.6, Cholesterol 186, Sodium 463.1, Carbohydrate 14.8, Fiber 3, Sugar 6.7, Protein 14.2

Tips:

To save time, use pre-cooked bacon or sausage.
Add a variety of vegetables to your scrambled eggs, such as chopped bell peppers, onions, or spinach.
If you like spicy food, add a pinch of chili powder or cayenne pepper to the eggs before scrambling.
For a cheesy scramble, add shredded cheddar or Monterey Jack cheese to the eggs before cooking.
Serve your scrambled eggs with your favorite toppings, such as salsa, guacamole, or sour cream.

Conclusion:

Tex-Mex scrambled eggs are a delicious and easy-to-make breakfast or brunch dish. They're perfect for a quick meal on a busy weekday morning or for a leisurely weekend brunch. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying meal that the whole family will enjoy.