Add a Southwestern twist to your morning scrambled eggs with torn corn tortillas; add chile and tomato for flavor as well as lively color.



Ingredient Checklist


Instructions Checklist
  • In a large nonstick skillet, heat oil over medium-high. Add tortillas and cook, stirring frequently, until golden and crisp, about 6 minutes. With a slotted spoon, transfer to paper towels to drain. Discard 1/3 of the oil from skillet. Add onion and chile and cook until onion is soft, about 5 minutes. Add tomato and cook until it begins to break down, 2 to 3 minutes. Season with salt and pepper.

  • Add eggs, tortillas, and cheese and cook, stirring constantly, until eggs are set, about 3 minutes. Serve with salsa or hot sauce if desired.

Reviews (2)

36 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 15
  • 2 star values: 6
  • 1 star values: 2
Rating: 5 stars
Just made this for breakfast. My bf loved it! Simple, yet flavorful. I substituted the chile for jalapeño.
Rating: Unrated
this is amazing. we make this every chance we get. we make no changes at all and we top it my fresh homemade salsa.