Latin Scrambled Eggs

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Scrambled egg recipe with Vienna sausages, fire roasted tomatoes and Chihuahua cheese, seasoned with cumin for a Latin flavor

  • PAM® Original No-Stick Cooking Spray
  • 1 can (4.6 oz each) Libby's® Vienna Sausages, drained, sliced
  • 1/3 cup chopped yellow onion
  • 1 carton (16 oz each) Egg Beaters® Original
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, drained
  • 1/3 cup shredded Chihuahua or Monterey Jack cheese

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  1. Spray large nonstick skillet with cooking spray; heat over medium-high heat. Add sausages and onion; cook 2 to 3 minutes or until lightly browned. Reduce heat to medium.
  2. Add Egg Beaters, cumin, salt and pepper to skillet; cook without stirring until edges and bottom begins to set. Gently turn to scramble; continue cooking until almost set. Add drained tomatoes; cook and stir gently 1 minute more or until tomatoes are hot. Top with cheese.
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Nutrition Information
Calories: 186 View complete nutrition information
Reviews (2)

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TX wino September 08, 2014

First, forget the Pam. You're using a non-stick skillet remember? Forget the Vienna and use about 1/3 lb. chorizo sausage Brown the meat and add the onion and cook until translucent and soft. Then add the drained tomatoes and some hatch or green chilies and cook off the moisture. You can buy roasted tomatoes with chilies. Use 1/4 tsp each salt and pepper and 1/8 tsp cumin. Add the eggs and scramble. Top with cheese.

Picky August 09, 2014

First off, you are going to have crunchy, uncooked onions with only sautéing them for 2-3 minutes. You should sauté them for at least 10-15 minutes to get them soft. Then add the drained tomatoes so you can simmer off the moisture. Then add your eggs, stirring constantly so they don't get brown. And if you're going to use cumin, use it with some kind of chili powder, like guajillos or Hatch. Otherwise just cumin is going to taste nasty. And just throw away those disgusting Vienna sausages, they're not fit for human consumption.