MEXICAN SCRAMBLED EGGS MADE WITH V8® SPICY HOT VEGETABLE JUICE AND PACE® SALSA
Nutrition Facts
Serving Size
SERVING (#4 scoop eggs plus 1-1/2 tsp salsal and c
Amount Per Serving
Calories 224
% Daily Value
Total Fat 15.3g
24%
Saturated Fat 4.7g
24%
Cholesterol 261mg
87%
Sodium 631mg
26%
Total Carbohydrate 5.9g
2%
Dietary Fiber 1.4g
6%
Protein 11.6g
23%
Vitamin A 15%
Vitamin C 2%
Calcium 8%
Iron 8%

mexican scrambled eggs made with v8® spicy hot vegetable juice and pace® salsa

Spice up a breakfast staple with Spanish chorizo, cilantro, crumbled queso fresco, Pace Salsa and V8 Spicy Hot 100% vegetable juice

  • Total time: 35 minutes
  • Servings: 12
Ingredient Weight Measure
chorizo sausage , chopped wtf
weight_quantity
7. oz.
0.667 cup
pasteurized liquid egg , ounce wtf
weight_quantity
28. oz.
4 cup
kosher salt wtf
weight_quantity
0.25 tsp.
black pepper , freshly ground, cracked wtf
weight_quantity
0.125 tsp.
canola oil wtf
weight_quantity
2 tbsp.
cilantro , chopped wtf
weight_quantity
2 tbsp.
Spicy Hot V8® wtf
weight_quantity
0.333 cup
queso fresco , crumbled wtf
weight_quantity
3. oz.
1 cup
Pace® Chunky Salsa- Medium wtf
weight_quantity
18. oz.
2 cup
1. In a medium sized sauté pan, brown chorizo sausage. Drain. Reserve.
2. In a large mixing bowl, whip eggs with salt and pepper. Reserve.

3. In a large nonstick pan, heat canola oil. Add eggs. As eggs scramble, add chorizo, chopped cilantro, and V8® Spicy Hot Vegetable Juice. Continue to stir eggs as they cook to ensure all ingredients are well distributed.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.
4. Evenly top with Pace Salsa and cheese.

To Serve: Using a # 8 scoop, portion about 1/2 cup (4 oz.) scrambled eggs onto plate. Serve immediately.

Spice up a breakfast staple with Spanish chorizo, cilantro, crumbled queso fresco, Pace Salsa and V8 Spicy Hot 100% vegetable juice

  • Total time: 35 minutes
  • Servings: 12
Ingredient Weight Measure
chorizo sausage , chopped 7.0 oz. 0.667 cup
pasteurized liquid egg , ounce 28.0 oz. 4 cup
kosher salt 0.25 tsp.
black pepper , freshly ground, cracked 0.125 tsp.
canola oil 2 tbsp.
cilantro , chopped 2 tbsp.
Spicy Hot V8® 0.333 cup
queso fresco , crumbled 3.0 oz. 1 cup
Pace® Chunky Salsa- Medium 18.0 oz. 2 cup
1. In a medium sized sauté pan, brown chorizo sausage. Drain. Reserve.
2. In a large mixing bowl, whip eggs with salt and pepper. Reserve.

3. In a large nonstick pan, heat canola oil. Add eggs. As eggs scramble, add chorizo, chopped cilantro, and V8® Spicy Hot Vegetable Juice. Continue to stir eggs as they cook to ensure all ingredients are well distributed.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.
4. Evenly top with Pace Salsa and cheese.

To Serve: Using a # 8 scoop, portion about 1/2 cup (4 oz.) scrambled eggs onto plate. Serve immediately.

Made with:

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