Scrambled eggs with tamales is a delightful combination of flavors and textures. The creamy, cheesy eggs pair perfectly with the soft, fluffy tamales, creating a dish that is satisfying, comforting, and packed with flavor. Scrambled eggs with tamales is a versatile dish that can be enjoyed for breakfast, lunch, or dinner, and is a great way to use up leftover tamales. Whether you're looking for a quick and easy meal or a special occasion dish, scrambled eggs with tamales is sure to please everyone at the table.
Let's cook with our recipes!
SIMPLE SCRAMBLED EGGS
Making scrambled eggs isn't complicated. A bit of salt and pepper for flavour, a little butter to cook, and fresh eggs is all you need for a perfect breakfast. You can modify this recipe to include your favourite ingredients such as cheese, salsa, vegetables, and herbs.
Categories Breakfast
Time 7m
Yield Serves: 1
Number Of Ingredients 3
Steps:
- Whisk eggs, salt and pepper in small bowl. Melt butter in non-stick skillet over medium heat.
- Pour in egg mixture and reduce heat to medium-low. As eggs begin to set, gently move spatula across bottom and side of skillet to form large, soft curds.
- Cook until eggs are thickened and no visible liquid egg remains, but the eggs are not dry.
Nutrition Facts :
SCRAMBLED EGGS WITH TAMALES
I like this recipe because it is different and not the usual egg dish. It is from The Treasury of Creative Cooking. Preparation time is an estimate.
Provided by Toni in Colorado
Categories Breakfast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Drain tamales, reserving 1/2 of sauce from can.
- Spray a 10 x 6 inch baking dish with cooking spray.
- Remove paper wrappings from tamales.
- Place tamales in a single layer in baking dish.
- Cover with reserved sauce.
- Bake 10 minutes or until heated through.
- Whisk eggs, milk and salt. Set aside.
- Melt butter in a large skillet over medium heat.
- Add tomato, onion and chiles.
- Cook for about 2 minutes until vegetables are heated through.
- Add egg mixture.
- Cook, stirring gently until eggs are soft set.
- Remove tamales from oven and spoon eggs over tamales.
- Sprinkle with cheese.
- Broil 4 inches below heat 30 seconds or just until cheese melts.
Nutrition Facts : Calories 484.8, Fat 31.3, SaturatedFat 15.2, Cholesterol 433.2, Sodium 1153.8, Carbohydrate 23, Fiber 4, Sugar 3.1, Protein 27.4
SCRAMBLED EGGS WITH FINES HERBES AND TOMATOES
Provided by Food Network
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Break the eggs into a large mixing bowl, reserving 2 yolks in a separate bowl. To the large mixing bowl add the fines herbes, salt, and pepper. Combine with a whisk.
- Combine the heavy cream and the mustard with the reserved egg yolks and mix well.
- In a heavy saute pan over medium-low heat, melt the butter. When the butter is melted, add the whole egg mixture and cook, stirring constantly, until creamy and slightly thickened.
- Add the yolk mixture and the tomatoes to the slightly thickened egg mixture And remove from the heat while continuing to stir constantly. The heat in the pan will continue to cook the eggs. Perfectly scrambled eggs should be creamy with very soft curds. Sprinkle with the chives and serve.
TURMERIC SCRAMBLED EGGS
Provided by Food Network Kitchen
Time 10m
Yield 2 to 4 servings
Number Of Ingredients 0
Steps:
- Whisk 3 eggs with 1 tablespoon water; season with salt and pepper. Heat 1 tablespoon butter in a nonstick skillet over medium heat. Add 1 tablespoon grated peeled fresh turmeric (or 1 teaspoon ground) and cook, stirring, 15 to 30 seconds. Add the eggs, reduce the heat to medium low and cook, stirring, until just set, about 3 minutes. Top with chopped chives, parsley and dill.
SCRAMBLED EGGS WITH SPINACH AND TOMATOES
Enliven your morning scrambled eggs with spinach and cherry tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- Whisk eggs; seasonwith salt and pepper. In askillet, heat oilover medium-low heat. Cookeggs, stirring frequently,until just set, 1 to 2 minutes;stir in spinach and tomatoes. Spoon mixture intopita halves.
Nutrition Facts : Calories 283 g, Cholesterol 423 g, Fat 19 g, Fiber 3 g, Protein 16 g, Sodium 319 g
SALAMI SCRAMBLED EGGS
Steps:
- In a small skillet, saute onion in butter until tender. In a small bowl, whisk eggs and milk. Add salami and cheese; pour into skillet. Cook and stir until eggs are completely set.
Nutrition Facts : Calories 246 calories, Fat 17g fat (8g saturated fat), Cholesterol 360mg cholesterol, Sodium 404mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 19g protein.
SCRAMBLED EGGS AND TOMATOES
A fast meal of eggs scrambled with tomatoes, and then seasoned with some salt, sugar, and soy sauce. This was the very first recipe I cooked, with a little help from my parents...I think I was about 5 or 6 at the time. Eat as it is, or serve over rice.
Provided by SCGOATS
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- In a skillet over medium heat, scramble eggs until almost done. Remove to a plate.
- Return skillet to medium heat, and stir in tomatoes. Cook 2 to 3 minutes. Stir in sugar, salt, and soy. Return eggs to skillet; cook, stirring, about 1 minute more.
Nutrition Facts : Calories 93.9 calories, Carbohydrate 5.2 g, Cholesterol 186 mg, Fat 5.2 g, Fiber 1.5 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 104.3 mg, Sugar 3.6 g
SCRAMBLED EGGS WITH SUN-DRIED TOMATO
Delicious, fluffy scrambled eggs with sun-dried tomatoes, onion, and Italian herbs. Serve warm with multigrain artisan toast.
Provided by Christina Letts
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 25m
Yield 2
Number Of Ingredients 12
Steps:
- Beat eggs and milk in a bowl with a fork for about 30 seconds.
- Heat olive oil in a skillet over medium heat. Add garlic and cook for about 1 minute. Add red onion; cook until somewhat translucent, about 2 minutes. Reduce heat to low and add sun-dried tomatoes. Cook until sun-dried tomatoes are warm and soft, 3 to 5 minutes.
- Heat butter in a large skillet over medium heat. Pour in beaten eggs. Immediately add sun-dried tomato mixture. Sprinkle with salt and pepper. Add Parmesan cheese, oregano, thyme, and basil. Cook for 1 to 2 minutes, slowly folding in the edge of the egg mixture as it begins to thicken underneath and around the edge of the skillet. Cook for 2 to 3 minutes more, folding in the edges and scrambling the eggs.
Nutrition Facts : Calories 398.8 calories, Carbohydrate 12.7 g, Cholesterol 577.7 mg, Fat 29.4 g, Fiber 2.7 g, Protein 23.4 g, SaturatedFat 10.2 g, Sodium 689.7 mg, Sugar 7.2 g
SCRAMBLED EGG BREAKFAST TACOS RECIPE BY TASTY
Here's what you need: large eggs, olive oil, kosher salt, black pepper, small corn tortillas, canned black bean, pico de gallo, fresh cilantro
Provided by Pierce Abernathy
Categories Breakfast
Time 30m
Yield 2 tacos
Number Of Ingredients 8
Steps:
- Crack the eggs into a small bowl and whisk to combine.
- Heat the olive oil in a medium nonstick pan over medium heat until shimmering and add the beaten eggs, salt, and pepper. Using a rubber spatula, stir the eggs often until firm, roughly 3 minutes.
- Divide the eggs between the tortillas.
- Top each taco with pico de gallo, black beans, and cilantro.
- Enjoy!
Nutrition Facts : Calories 178 calories, Carbohydrate 15 grams, Fat 8 grams, Fiber 2 grams, Protein 10 grams, Sugar 1 gram
MARTHA'S SCRAMBLED EGGS
This is how Martha makes scrambled eggs so you know it's going to be good. First, preparation is everything. Before you even start to scramble, toast and butter the English muffins and pop them in a warm oven on the plates you'll serve breakfast on. The eggs are cooked in clarified butter, they turn out soft, moist, and slide easily out of the pan.
Provided by Martha Stewart
Time 5m
Number Of Ingredients 6
Steps:
- Whisk eggs well; season with salt and pepper. Toast and butter English muffin; place on a plate and keep warm in a 200°F oven. Melt clarified butter in a small or medium nonstick skillet over medium heat.
- Add eggs and cook, stirring constantly with a silicone spatula, until large curds form and are just barely set, about 2 minutes. Transfer immediately to muffin halves. Sprinkle with salt and pepper and serve hot, with asparagus and bacon.
Tips:
- Use fresh, high-quality ingredients for the best flavor and texture. Organic or free-range eggs are a good choice.
- Don't overcrowd the pan when cooking the eggs. This will result in uneven cooking and a watery texture. Cook the eggs in batches if necessary.
- Cook the eggs over medium-low heat. This will help to prevent them from overcooking and becoming rubbery.
- Stir the eggs constantly while they are cooking. This will help to create a smooth and creamy texture.
- Season the eggs with salt and pepper to taste. You can also add other seasonings, such as herbs, spices, or cheese.
- Serve the eggs immediately with your favorite sides, such as toast, salsa, or fruit.
Conclusion:
Scrambled eggs with tamales is a quick, easy, and delicious breakfast or brunch dish. It's a great way to use up leftover tamales, and it's also a great way to get your daily dose of protein and vegetables. With a few simple tips, you can make the perfect scrambled eggs with tamales every time. So next time you're looking for a quick and easy breakfast or brunch idea, give this recipe a try. You won't be disappointed!
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