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Southwestern Scramble

Southwestern Scramble
5 min
10 min
4 servings
  • Corn tortilla strips, green chiles and cheese turn ordinary scrambled eggs into this Southwestern Scramble. Top with salsa, avocado and green onions for a pretty presentation. Serve with beans if desired.
Key Ingredients


  • 8 large eggs, well-beaten
  • 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk
  • 1 cup (4 ounces) shredded Mexican blend cheese, divided
  • 2 tablespoons diced green chiles
  • 1/8 teaspoon ground black pepper
  • Nonstick cooking spray
  • 2 medium or 3 small corn tortillas, cut into thin strips
  • Mild salsa, chopped avocado and/or sliced green onions (optional)
  • 1 can (15 ounces) black beans, rinsed and drained (optional)

Make It

Step 1
Combine eggs, evaporated milk, 1/2 cup cheese, chiles and black pepper in medium bowl.
Step 2
Spray large skillet with nonstick cooking spray. Place tortilla strips in skillet and heat over medium heat, stirring occasionally, until strips are lightly browned.
Step 3
Pour egg mixture into skillet. Cook, stirring frequently, until eggs are cooked. Sprinkle with remaining 1/2 cup cheese. Top with salsa, avocado and/or green onions, if desired. Serve with beans.

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