Mexican Scrambled Eggs With Tortillas Recipes

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SCRAMBLED EGGS WITH TORTILLAS

Years ago a friend of mine made eggs and tortillas for breakfast while I was visiting. I've been hooked ever since. My family doesn't ever want scrambled eggs. They always want eggs and tortillas. In fact, the only time I make plain scrambled eggs is when I am out of corn tortillas. It's a very simple recipe but it's very good.

Provided by beckas

Categories     Breakfast

Time 8m

Yield 2-3 serving(s)

Number Of Ingredients 7



Scrambled Eggs with Tortillas image

Steps:

  • Crack the eggs into a bowl and add milk.
  • Beat egg mixture with a fork until blended.
  • In a skillet, heat 2 tbs oil over medium heat.
  • Add tortilla triangles and lightly sprinkle with salt.
  • Saute the tortillas for about two minutes
  • Pour eggs mixture over tortillas, lightly sprinkle with more salt if desired.
  • Gently fold egg and tortilla mixture with a spatula about every 30 seconds until eggs are scrambled and set (Do not over cook).
  • Turn off heat.
  • Sprinkle with cheddar cheese.
  • Cover skillet with a lid for about two minutes or until the cheese has melted.
  • Serve with fresh or prepared salsa.

6 eggs
3 tablespoons milk
4 corn tortillas, cut into 1 ",triangles
2 tablespoons oil
salt
shredded cheddar cheese
salsa

MEXICAN SCRAMBLED EGGS

We got this from my step-son. His step-dad makes this at home for him. We tried it and love it. You could add lots of things to this like cheese, onions, peppers, or even hot sauce, but we think it's great as is. (My husband adds ketchup, but he does that to all of his eggs, ick!) I have tried omitting the step of pre-crisping the tortillas strips (in order to save on fat and calories) and it just wasn't the same. The small amount of fat and time in this step makes all the difference in taste.

Provided by DbKnadler

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 3



Mexican Scrambled Eggs image

Steps:

  • Heat oil in medium skillet.
  • Cut tortillas into thin strips. Add to oil and saute' til crispy.
  • While those are cooking break all eggs into bowl and whisk.
  • Add scrambled eggs to crispy tortilla strips and cook until desired done-ness. I like mine a little soft, but hubby likes em cooked til dry, must be why he needs the ketchup ;).

Nutrition Facts : Calories 217.2, Fat 13.9, SaturatedFat 3.4, Cholesterol 423, Sodium 148.1, Carbohydrate 8.8, Fiber 1.1, Sugar 0.9, Protein 13.6

3 corn tortillas
8 eggs
1 tablespoon canola oil

MEXICAN SCRAMBLED EGGS

We use to have breakfast at church two days a week and took turns cooking, this was a regular of mine. Serve with refried beans and garlic toast.

Provided by Jacqueline in KY

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6



Mexican Scrambled Eggs image

Steps:

  • Heat half the oil and saute the tortilla strips.
  • Drain.
  • Heat remaining oil in skillet and stir-fry the chopped tomato, onion and green chile 30 seconds.
  • Put tortilla strips back into the skillet.
  • Pour beaten eggs into the skillet over other ingredients and cook, stirring often, until mixture sets.

6 tablespoons salad oil
4 corn tortillas, cut in thin strips
1/2 cup chopped tomato
1/4 cup onion, chopped
1 small green chili pepper, seeded & chopped
4 eggs, beaten with salt until frothy

MEXICAN EGG AND TORTILLA CHIP SCRAMBLE

Provided by Food Network Kitchen

Time 30m

Yield SERVES: 4 to 6 servings

Number Of Ingredients 11



Mexican Egg and Tortilla Chip Scramble image

Steps:

  • Melt the butter in a 10-inch cast-iron skillet over medium-high heat. Add the poblano, scallions and jalapeno; cook, stirring occasionally, until slightly softened, 1 to 2 minutes. Add the corn and 3/4 teaspoon salt; cook, stirring occasionally, until the vegetables are soft, about 2 more minutes.
  • Whisk the eggs with 1/4 cup water and 1/2 teaspoon salt in a large bowl. Add the eggs to the skillet and cook, stirring constantly with a rubber spatula to form large curds, until the eggs are softly scrambled, about 2 minutes. Add the tortilla chips, 3/4 cup cheese and the cilantro to the skillet; cook, stirring, until well combined, 1 to 2 more minutes.
  • Sprinkle the scramble with the remaining 1/4 cup cheese and top with avocado, sour cream, pico de gallo and more cilantro.

2 tablespoons unsalted butter
1 poblano chile pepper, seeded and diced
1 bunch scallions, sliced
1 red jalapeno pepper, halved, seeded and thinly sliced
1/2 cup fresh corn kernels
Kosher salt
8 large eggs
4 cups tortilla chips, slightly crushed
1 cup shredded cheddar cheese (about 4 ounces)
1/4 cup fresh cilantro, torn, plus more for topping
Diced avocado, sour cream and pico de gallo, for topping

FAST AND EASY MEXICAN SCRAMBLED EGGS

Huevos Revueltos make a very quick and very tasty dish for any time of the day or evening. Serve with toast, roll them up in a tortilla, make scrambled egg tacos with cheese on top. Any way you serve them, they are yummy.

Provided by Annacia

Categories     Breakfast

Time 11m

Yield 3-4 serving(s)

Number Of Ingredients 4



Fast and Easy Mexican Scrambled Eggs image

Steps:

  • In a 10-inch skillet heat Salsa de Chile Verde over medium heat until bubbly.
  • Pour beaten eggs over sauce in skillet.
  • Cook without stirring over low head for 1 to 1 1/2 minutes or until mixture begins to set on bottom.
  • Lift and fold eggs with spatula so uncooked part runs to bottom.
  • Continue lifting and folding about 5 minutes more till eggs are cooked through, but still glossy and moist.
  • Pass sour cream to spoon on top.

1 cup salsa, de chile verde (Green Chile Sauce)
6 slightly beaten eggs
sour cream (to taste, for topping)
salt and pepper

MEXICAN SCRAMBLED EGGS

I often eat this beloved Mexican breakfast dish for dinner. Serve the eggs with warm corn tortillas.

Provided by Martha Rose Shulman

Categories     breakfast, dinner, easy, quick, weekday, main course

Time 20m

Yield Serves four

Number Of Ingredients 8



Mexican Scrambled Eggs image

Steps:

  • Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, for about three minutes until just tender. Turn the heat to medium-high, and add the chilies, garlic, tomatoes and half the cilantro. The mixture should sear in the pan. Cook, stirring often, until the tomatoes have cooked down and the mixture is lightly browned, five to eight minutes. Season to taste with salt, and turn the heat down to medium. The tomatoes should not be watery.
  • Beat the eggs in a medium bowl, and add salt to taste and the remaining cilantro. Add to the pan and cook, stirring every few seconds to create large curds, until the eggs are scrambled. Taste, adjust seasoning and serve.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 12 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 478 milligrams, Sugar 4 grams, TransFat 0 grams

1 tablespoon canola oil
1 small white onion, finely chopped
2 to 3 serrano or jalapeño chilies, minced (more to taste, seeded if desired)
1 garlic clove, minced
3/4 pound tomatoes, cut into small dice, or 3/4 of a 14-ounce can, drained
3 to 4 tablespoons chopped cilantro
Salt to taste
6 to 8 large eggs

MEXICAN SCRAMBLED EGGS

So delicious and a great way to start the day!

Provided by Claire

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 25m

Yield 1

Number Of Ingredients 12



Mexican Scrambled Eggs image

Steps:

  • Whisk eggs together in a bowl. Mix in onion, milk, green bell pepper, red bell pepper, jalapeno pepper, chile powder, onion powder, cumin, cinnamon, salt, and pepper.
  • Heat a large skillet over medium-high heat; grease with cooking spray. Pour in egg mixture; cook and stir until golden brown, about 5 minutes per side.

Nutrition Facts : Calories 232.5 calories, Carbohydrate 16.4 g, Cholesterol 376.9 mg, Fat 11.8 g, Fiber 2.9 g, Protein 16.3 g, SaturatedFat 3.9 g, Sodium 327.7 mg, Sugar 9.2 g

2 eggs
½ cup diced onion
¼ cup milk
2 tablespoons diced green bell pepper
2 tablespoons diced red bell pepper
1 jalapeno pepper, seeded and diced
2 teaspoons Mexican-style chile powder
1 teaspoon onion powder
½ teaspoon ground cumin
1 dash ground cinnamon
salt and ground black pepper to taste
cooking spray

MEXICAN SCRAMBLED EGGS

Categories     Egg     Vegetarian     Quick & Easy     Bon Appétit

Yield Serves 6

Number Of Ingredients 10



Mexican Scrambled Eggs image

Steps:

  • Whisk eggs, salt and pepper in large bowl until well blended. Heat oil in 12-inch nonstick skillet over medium-high heat. Working in batches, add tortilla strips; cook just until softened, about 15 seconds per batch. Drain on paper towels. Add green onions and chili to skillet; stir 2 minutes. Reduce heat to medium. Add eggs and tortilla strips to skillet and stir until almost set, about 4 minutes. Add cheese, tomatoes and cilantro. Stir until eggs are set and cheese melts, about 1 minute. Serve immediately.

12 eggs
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup vegetable oil
4 5-to 6-inch corn tortillas, cut into 2x1/4-inch strips
1/4 cup chopped green onions
1 tablespoon minced seeded jalapeño chili
1 cup shredded Monterey Jack cheese
1 cup chopped seeded tomatoes
1/3 cup chopped fresh cilantro

WRAPPED MEXICAN EGGS

This tasty dish will feed a crowd without demanding much attention from the cook. This entire breakfast casserole can be assembled the night before and baked right before serving.

Provided by Alison

Categories     Breakfast and Brunch     Eggs

Yield 8

Number Of Ingredients 16



Wrapped Mexican Eggs image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Make the salsa: In a blender or food processor puree tomatillos, garlic, onions, cilantro, water, jalapeno pepper and salt. In a saucepan, bring the salsa to a simmer. Simmer for 5 minutes. Transfer the salsa into a bowl and set the bowl aside.
  • Make the filling: Put the chopped tomatoes into a sieve, and let them drain for 10 minutes or more.
  • In a large skillet, heat the oil over medium heat. Add the bell peppers, and saute them until they are soft, about 5 to 10 minutes. Add the eggs, and turn the heat to low. Stirring occasionally with a wooden spoon, let the eggs cook until they begin to set. Take the skillet off the heat and sprinkle in the salt, pepper, 1 cup Monterey Jack cheese and the drained tomatoes; stir gently.
  • Lay a flour tortilla on a work surface. Spread about 2/3 cup of the egg filling down the middle of the tortilla. Drop 1 tablespoon of the sour cream on top of the eggs. Fold in the sides of the tortilla to partly cover the egg mixture, then roll the tortilla, folding in the outer edges as you roll, to enclose the egg mixture completely. Continue this process with the remaining filling and the tortillas.
  • Place the filled tortillas close together in a 10x16 inch casserole dish. At this point you can cover the dish and chill it for up to 24 hours.
  • Pour the salsa over the filled tortillas, and sprinkle them with the 1/2 cup grated cheese. Cover the dish with foil, and bake the casserole for 15 minutes (25 minutes if it has been chilled). Serve hot.

Nutrition Facts : Calories 691 calories, Carbohydrate 73.6 g, Cholesterol 397.2 mg, Fat 31.2 g, Fiber 7.1 g, Protein 30 g, SaturatedFat 11.6 g, Sodium 1739 mg, Sugar 10.2 g

1 ½ pounds tomatillos, husked and cut in half
2 cloves garlic, halved
1 ½ cups chopped onion
.3 cup chopped fresh cilantro
1 cup water
1 jalapeno pepper, seeded and minced
1 ½ teaspoons salt
4 tomatoes, chopped
1 tablespoon olive oil
2 green bell pepper, thinly sliced
16 eggs, beaten
1 teaspoon salt
ground black pepper to taste
1 ½ cups shredded Monterey Jack cheese
8 (12 inch) flour tortillas
½ cup sour cream

MEXICAN SCRAMBLED EGGS

Another creation from Michael Bonacini, a well known Toronto chef, this adds variety to the breakfast menu. Or team with a green salad for lunch. If pushed for time, use bottled salsa.

Provided by CountryLady

Categories     Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 19



Mexican Scrambled Eggs image

Steps:

  • MAKE SALSA: Heat oil in medium size pan; gently saute onions& garlic until softened (about 2 mins).
  • Add tomatoes& saute for another 3 or 4 mins.
  • Add lime juice, honey& chilies and continue to cook for another 4 to 5 minutes.
  • Just before serving, add coriander.
  • COOK EGGS: Thoroughly beat eggs with cream, salt, pepper& hot sauce.
  • Heat butter in a non stick pan; add egg mixture& gently scramble.
  • Be careful not to overwork the mixture- if you find the eggs are cooking too quickly, lower the heat& continue to stir.
  • PRESENTATION: Place a dollop of sour cream in the center of each plate.
  • Place about 8- 10 tortilla chips on top of the sour cream.
  • Spoon 4- 5 tbsps of salsa over the chips.
  • Top with scrambled eggs& garnish with avocado.
  • Sprinkle with cheese, coriander& a small dollop of sour cream.

Nutrition Facts : Calories 401.4, Fat 32.9, SaturatedFat 15.2, Cholesterol 380.7, Sodium 514, Carbohydrate 15, Fiber 4.2, Sugar 7.8, Protein 14.3

1 teaspoon olive oil
1/4 red onion, finely diced
1 clove garlic, minced
2 large ripe tomatoes, cored & diced
1/2 lime, juice of
1/2 teaspoon honey
1 pinch dried chili
1/2 teaspoon coriander, chopped
3 -4 large eggs
1/4 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon white pepper
2 -3 drops hot sauce
1 tablespoon butter
sour cream
tortilla chips
1/4 avocado, peeled & diced
2 tablespoons cheddar cheese, grated
1/2 teaspoon coriander, chopped

SCRAMBLED EGGS WITH CHORIZO AND TORTILLAS

Provided by Ruth Cousineau

Categories     Egg     Breakfast     Brunch     Quick & Easy     Sausage     Tortillas     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 6



Scrambled Eggs with Chorizo and Tortillas image

Steps:

  • Stir together eggs and tortilla chips.
  • Cook onion in oil in a 12-inch heavy nonstick skillet over medium heat, stirring, until softened. Add chorizo and cook, breaking up any lumps, just until fresh sausage is no longer pink, about 3 minutes, or dried is heated through, about 1 minute.
  • Add egg mixture and cook over medium-high heat, stirring frequently, until set but still moist, 2 to 3 minutes.

12 large eggs, lightly beaten
6 cups good-quality corn tortilla chips
1 medium onion, chopped
2 tablespoons olive oil
1/2 pound Mexican chorizo (fresh sausage), casing discarded, or 7 ounces Spanish chorizo (cured sausage), cut into 1/2-inch pieces
Accompaniment: bottled green salsa

MEXICAN EGG SCRAMBLE

For anyone on the go, this is a hearty, portable breakfast -- eggs wrapped in a tortilla and twisted up in foil. At home, place the pan with eggs and toasted corn tortillas in the center of the table.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 8



Mexican Egg Scramble image

Steps:

  • If using corn tortillas, toast individually over a gas flame on low or in a pan for about 40 seconds per side. Stack on top of each other and wrap in foil or a clean kitchen towel. This will steam the toasted tortillas for pliability.
  • Heat a 14-inch skillet and then add the oil and swirl it around in the pan. Stir in the scallions and chiles. Add the tomatoes, salt, and cilantro, if using. Stir over high heat for about 2 minutes.
  • Crack the eggs one at a time into the skillet and stir. Cook just until the eggs are set, 1 to 2 minutes. Serve immediately: scoop a portion of eggs onto each plate and offer 3 tortillas each, or crumble tortilla chips over the egg mixture.

18 corn tortillas or 1 bag salted tortilla chips
1 tablespoon vegetable oil
5 scallions (both white and green parts), chopped, or 1/2 cup chopped onion
4 to 6 serrano or jalapeno chiles, minced
1 large or 2 small tomatoes, coarsely chopped
1 1/4 teaspoons coarse salt
1/4 cup chopped fresh cilantro (optional)
1 dozen large eggs

TEX-MEX SCRAMBLED EGGS

Here's a speedy skillet scramble from Patsy Grimes of Port Aransas, Texas. It combines eggs, sausage, tortillas, jalapeno and cheese. "This recipe came from a Mexican-American friend, "she writes. "I knew it was a winner the first time I made it."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 10



Tex-Mex Scrambled Eggs image

Steps:

  • In a skillet, cook the sausage, onion and tortillas in oil over medium-high heat until sausage is no longer pink and tortillas are lightly browned; drain., Stir in tomato, jalapeno, garlic powder and salt; heat through. Reduce heat to medium. Add eggs; cook and stir until eggs are completely set. Sprinkle with cheese. Serve immediately.

Nutrition Facts :

1/4 pound bulk pork sausage
2 tablespoons chopped onion
3 corn tortillas (5 inches), cut into bite size pieces
1 tablespoon canola oil
1/3 cup chopped tomatoes
1 tablespoon chopped seeded jalapeno pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
3 eggs, lightly beaten
1/4 cup shredded Mexican cheese blend

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From nigella.com


HOW TO MAKE SPANISH SCRAMBLED EGGS - THE TORTILLA CHANNEL
Set aside. Heat the butter in the skillet and saute the onion, the tomato, and mushrooms until tender. Take the ingredients out of the skillet and set aside. Give the eggs a final whisk. Clean the skillet with a paper towel and then add butter to the pan. Pour the egg mixture in the skillet. Cook the eggs over medium heat.
From thetortiliachannel.com


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