Serves 4

Prep time 5 min

Cook time 20 min


1 Tbsp. vegetable oil

1 can (15.25 oz.) Del Monte® Whole Kernel Corn, well drained and patted dry

1 Tbsp. minced fresh jalapeño

8 oz. uncooked breakfast sausage, casings removed

1 can (14.5 oz.) Del Monte® Petite Diced Tomatoes, well drained

2 Tbsp. chopped fresh cilantro

1 tsp. lime juice

6 large eggs, beaten

10 (6-inch) corn or flour tortillas, warmed

Optional Toppings

Sliced avocado, shredded Cheddar or Monterey Jack cheese, cilantro, hot sauce


  1. Heat 1 Tbsp. oil in a large nonstick frying pan over medium-high heat. Add corn and cook until starting to brown, about 5 minutes. Add jalapeño and cook 30 seconds. Transfer to a medium bowl.

  2. Reduce heat medium-low. Add sausage and cook 6 to 8 minutes, until cooked through, breaking up the meat into small pieces with a wooden spoon. Meanwhile, add tomatoes, cilantro and lime juice to corn and stir to combine.

  3. Pour eggs over sausage. Using a rubber spatula, scramble the eggs, stirring occasionally and pushing the cooked eggs from the edges of the pan to the center, until they are just set, about 3 minutes. Serve in warmed tortillas with the salsa and toppings of choice.


Try using Del Monte® Petite Diced Tomatoes with Green Chiles or Del Monte® Petite Diced Tomatoes with Jalapeño & Habanero and just omit the fresh jalapeño from the recipe.

To warm tortillas, place a tortilla directly on the grates of a gas stove over medium-high heat until slightly charred in spots, 10 to 15 seconds per side. For an electric stove, warm the tortillas in an ungreased skillet instead. Or, stack 4 to 6 tortillas between damp paper towels and microwave on high for 30 to 45 seconds. Keep warm wrapped in a clean kitchen towel or aluminum foil until ready to serve.

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