Latin Scrambled Eggs Recipe

Latin Scrambled Eggs

Scrambled egg recipe with Vienna sausages, fire roasted tomatoes and Chihuahua cheese, seasoned with cumin for a Latin flavor

Prep Time
Total Time
2 of 5 (3 ratings) Review This Recipe | See All Reviews


  • PAM® Original No-Stick Cooking Spray
  • 1 can (4.6 oz each) Libby's® Vienna Sausages, drained, sliced
  • 1/3 cup chopped yellow onion
  • 1 carton (16 oz each) Egg Beaters® Original
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, drained
  • 1/3 cup shredded Chihuahua or Monterey Jack cheese
Makes: 4 servings (about 1 cup each)

Nutrition Information Per Serving

Total Fat
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  1. Spray large nonstick skillet with cooking spray; heat over medium-high heat. Add sausages and onion; cook 2 to 3 minutes or until lightly browned. Reduce heat to medium.
  2. Add Egg Beaters, cumin, salt and pepper to skillet; cook without stirring until edges and bottom begins to set. Gently turn to scramble; continue cooking until almost set. Add drained tomatoes; cook and stir gently 1 minute more or until tomatoes are hot. Top with cheese.
Nutrition Information close
Amount per Serving
Calories 186  
  % Daily Value*
Total fat 9 g 13%
Saturated fat 3 g 17%
Cholesterol 31 MG 10%
Sodium 599 MG 25%
Carbohydrate 7 g 2%
Dietary fiber 1 g 5%
Sugars 3 g
Protein 17 g
Vitamin A   22%
Vitamin C   6%
Calcium   11%
Iron   17%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
Ratings & Reviews
3 Reviews for Latin Scrambled Eggs
I would have laughed off this recipe before I moved to Tampa. However, it turns out that a lot of the "mixto" residents of Ybor City and West Tampa, to include Cubans Spaniards, and Italians used Vienna sausages with gusto in their recipes. I'll have to try this dish, served with a bit of Spanish chorizo to add more flavor.
Mar 07, 2015
First, forget the Pam. You're using a non-stick skillet remember? Forget the Vienna and use about 1/3 lb. chorizo sausage Brown the meat and add the onion and cook until translucent and soft. Then add the drained tomatoes and some hatch or green chilies and cook off the moisture. You can buy roasted tomatoes with chilies. Use 1/4 tsp each salt and pepper and 1/8 tsp cumin. Add the eggs and scramble. Top with cheese.
TX wino,
Sep 08, 2014
First off, you are going to have crunchy, uncooked onions with only sautéing them for 2-3 minutes. You should sauté them for at least 10-15 minutes to get them soft. Then add the drained tomatoes so you can simmer off the moisture. Then add your eggs, stirring constantly so they don't get brown. And if you're going to use cumin, use it with some kind of chili powder, like guajillos or Hatch. Otherwise just cumin is going to taste nasty. And just throw away those disgusting Vienna sausages, they're not fit for human consumption.
Aug 09, 2014
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* vs. leading cooking sprays (except olive oil), after spraying on glass bakeware, baking at 400°F for 30 min, cooling, and then washing in standard home dishwasher with detergent and repeating 4 times