>From the Campbell's website...
Mexican Scrambled Eggs
From: Campbell's Kitchen
Prep/Cook: 10 minutes
1/2 tsp. vegetable oil
1 tsp. chopped seeded jalapeño pepper
1/4 cup cholesterol-free egg substitute
Freshly ground black pepper
1 tsp. chopped fresh cilantro leaves
1 Pepperidge Farm® 100% Whole Wheat English Muffins, split and toasted
1 tbsp. salsa fresca
HEAT oil in small nonstick skillet over medium heat. Add jalapeño pepper and
cook for 30 seconds.
ADD egg. Cook and stir until set but still moist. Season to taste with black
pepper. Stir in cilantro.
DIVIDE egg mixture between muffin halves. Top with salsa fresca.
~~~***Rhonda G in Missouri***~~~
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