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Mexican Scrambled Eggs

Prep: 5 minutes
Cook: 5 minutes

Serves: 1

Wake up your palate with these kicked-up scrambled eggs....using egg substitute makes them easy, and using jalapeño pepper, cilantro and salsa adds great flavor.


1/2 tsp. vegetable oil
1 tsp. chopped seeded jalapeño pepper
1/4 cup cholesterol-free egg substitute
1 dash freshly ground black pepper
1 tsp. chopped fresh cilantro
1 Pepperidge Farm® 100% Whole Wheat English Muffins, split and toasted
1/2 oz. pico de gallo (about 1 tablespoon)


Heat the oil in an 8-inch nonstick skillet over medium heat. Add the jalapeño pepper and cook for 30 seconds.

Add the egg substitute to the skillet. Cook and stir until set but still moist. Season with the black pepper. Stir in the cilantro.

Divide the egg mixture between the English muffin halves. Top with the salsa fresca.

Mexican Scrambled Eggs