Ingredients for Scrambled Eggs With Tamales
- 1 (12-16 ounce) can of tamales
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1 tablespoon butter
- Tomatoes
- Onions
- Diced Green Chilies
- Monterey Jack Cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Scrambled Eggs With Tamales? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Scrambled Eggs With Tamales
- Preheat oven to 350°F (175°C).
- Drain one (1) 12-16 ounce can of tamales, reserving 1/2 cup of the sauce.
- Lightly spray a 10 x 6 inch baking dish with cooking spray.
- Carefully remove the husk or paper from the tamales.
- Arrange tamales in a single layer in the prepared baking dish.
- Pour the reserved tamale sauce evenly over the tamales.
- Bake for 10-12 minutes, or until heated through.
- In a medium bowl, whisk together 6 large eggs, 1/4 cup milk, and 1/2 teaspoon salt.
- Set the egg mixture aside.
- Melt 1 tablespoon of butter in a large skillet over medium heat.
- Add 1/2 cup chopped onion, 1/2 cup chopped tomato, and 1/4 cup chopped green chiles (or to taste).
- Cook for 2-3 minutes, or until the vegetables are softened.
- Pour the egg mixture into the skillet.
- Cook, stirring gently, until the eggs are set but still slightly moist.
- Remove the tamales from the oven.
- Spoon the scrambled eggs evenly over the tamales.
- Sprinkle with 1/2 cup shredded cheddar cheese (or your preferred cheese).
- Broil for 30 seconds, or until the cheese is melted and bubbly. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
12g
Fat
76g
Carbs
7g
