Scrambled Eggs With Tamales Recipe
Ingredients
1 can (15 ounces) tamales
8 eggs
2 tablespoons milk
1/2 teaspoon salt
2 tablespoons butter or margarine
1 large tomato, chopped
2 tablespoons minced onion
2 tablespoons diced green chilies
1 cup (4 ounces) shredded Monterey Jack cheese
Directions
Preheat oven to 350°F 2.
Drain tamales, reserving 1/2 of sauce from can.
Remove paper wrappings from tamales; place tamales in single layer in 10x6-inch baking dish.
Cover with reserved sauce.
Bake 10 minutes or until heated through.
Whisk eggs, milk and salt in medium bowl.
Set aside.
Melt butter in large skillet over medium heat.
Add tomato, onion and chilies.
Cook 2 minutes or until vegetables are heated through.
Add egg mixture.
Cook, stirring gently, until eggs are soft set.
Remove tamales from oven.
Spoon eggs over tamales; sprinkle with cheese.
Broil 4 inches below heat 30 seconds or just until cheese melts.
Drain tamales, reserving 1/2 of sauce from can.
Remove paper wrappings from tamales; place tamales in single layer in 10x6-inch baking dish.
Cover with reserved sauce.
Bake 10 minutes or until heated through.
Whisk eggs, milk and salt in medium bowl.
Set aside.
Melt butter in large skillet over medium heat.
Add tomato, onion and chilies.
Cook 2 minutes or until vegetables are heated through.
Add egg mixture.
Cook, stirring gently, until eggs are soft set.
Remove tamales from oven.
Spoon eggs over tamales; sprinkle with cheese.
Broil 4 inches below heat 30 seconds or just until cheese melts.
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