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Scrambled Egg Molletes

Scrambled Egg Molletes



  1. Preheat broiler. Slice each roll in half horizontally. Brush cut sides of rolls with the 2 tablespoons butter. Place rolls, cut sides up, on a baking sheet. Broil 5 inches from the heat for 1 to 2 minutes or until golden brown; set aside.
  2. In a large skillet cook chorizo over medium heat until brown, using a wooden spoon to break up meat as it cooks. Drain well on paper towels; set aside.
  3. Spoon refried beans into a small microwave-safe bowl. Microwave on 100 percent power (high) about 1-1/2 minutes or until heated through, stirring once.
  4. In a medium bowl combine eggs, milk, chili powder, and salt. Beat lightly with a fork. In a large nonstick skillet melt the 1 tablespoon butter over medium heat. Add egg mixture and chorizo; cook for 2 to 3 minutes or until egg mixture is cooked through but still glossy and moist, lifting and folding the mixture with a spatula as needed while cooking.
  5. Spoon refried beans on the cut sides of the roll halves; spread beans evenly. Place roll halves on a baking sheet. Top beans with scrambled eggs, avocado slices, and cheese. Broil 5 inches from the heat for about 3 minutes or just until cheese is melted and bubbly.
  6. If desired, serve molletes with salsa.

Nutrition Facts (Scrambled Egg Molletes)

    Per serving:
  • 438 kcal cal.,
  • 27 g fat
  • (11 g sat. fat,
  • 2 g polyunsaturated fat,
  • 10 g monounsatured fat),
  • 325 mg chol.,
  • 713 mg sodium,
  • 29 g carb.,
  • 4 g fiber,
  • 2 g sugar,
  • 21 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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