Scrambled Eggs With Tortillas Recipes

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CORN-TORTILLA AND EGG SCRAMBLE

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

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 20m

Number Of Ingredients 9



Corn-Tortilla and Egg Scramble image

Steps:

  • 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.

Nutrition Facts : Calories 391 g, Fat 26 g, Fiber 3 g, Protein 18 g

3 tablespoons vegetable oil
6 corn tortillas, torn into small pieces
1/2 white onion, diced small (1 cup)
1 large poblano chile, seeded and diced small (1 cup)
1 medium tomato, diced small (1 cup)
coarse salt and ground pepper
8 large eggs, lightly beaten
1/2 cup grated cheddar cheese (2 ounces)
salsa or hot sauce (optional), for serving

CHEESY SCRAMBLED EGG FAJITAS

Teach kids how to crack eggs: Tap each egg firmly on a counter, not the rim of a bowl, to avoid getting bits of shell in the mix.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12



Cheesy Scrambled Egg Fajitas image

Steps:

  • Gently toss the avocado, tomato, jalapeno, chopped cilantro and lime juice in a medium bowl. Whisk the eggs with 1 tablespoon water and 1/4 teaspoon salt in a separate bowl. Set aside.
  • Melt the butter in a medium nonstick skillet over medium-high heat. Add the bell peppers, onion and 1/4 teaspoon salt. Cook, stirring, until softened, about 5 minutes. Remove the vegetables to a plate using a slotted spoon. Add the eggs to the skillet and cook, stirring often, until almost set, about 2 minutes. Stir in the cheese until melted.
  • Warm the tortillas as the label directs. Divide the scrambled eggs, sauteed vegetables and avocado mixture among the tortillas and top with cilantro leaves.

Nutrition Facts : Calories 641 calorie, Fat 38 grams, SaturatedFat 14 grams, Cholesterol 483 milligrams, Sodium 1213 milligrams, Carbohydrate 47 grams, Fiber 7 grams, Protein 30 grams

1 avocado, diced
1 large plum tomato, diced
1 jalapeno pepper, seeded and chopped (optional)
2 tablespoons chopped fresh cilantro, plus leaves for topping
Juice of 2 limes
8 large eggs
Kosher salt
1 tablespoon unsalted butter
2 bell peppers (any color), sliced
1 Vidalia onion or other sweet yellow onion, halved and sliced
1 3/4 cups shredded monterey jack or pepper jack cheese (about 6 ounces)
8 6-inch flour tortillas

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

SCRAMBLED EGG TORTILLAS

Make and share this Scrambled Egg Tortillas recipe from Food.com.

Provided by weekend cooker

Categories     Breakfast

Time 55m

Yield 8 tortillas, 8 serving(s)

Number Of Ingredients 15



Scrambled Egg Tortillas image

Steps:

  • In a large skillet, saute onion in margarine.
  • Stir in flour, and cook on low for 1 minute stirring constantly.
  • Add milk and cream and cook on medium heat stirring until mixture has thickened.
  • Add green chilies, salt, pepper. Remove sauce from heat, and set aside.
  • In In another skillet, scramble eggs lightly and add ham. Remove from heat.
  • In a small bowl, mash the avocados, and sprinkle with a dash of salt.
  • Spread out all tortillas on counter, and spoon 2 tablespoons of the sauce, 1/8 of the eggs, and 1/8 of the avocados on each tortilla.
  • Roll up and place seam side down on a greased 9x13 inch baking dish.
  • Spoon remaining sauce over the tortillas.
  • Bake covered at 325 degrees for 25 minutes or until tortillas are hot and bubbly.
  • Remove from oven, sprinkle cheese over top and return to oven for 10 minutes.
  • When serving, top each tortilla with a dab of salsa.

Nutrition Facts : Calories 691.8, Fat 44.1, SaturatedFat 16.9, Cholesterol 300.6, Sodium 838.6, Carbohydrate 46.4, Fiber 7.6, Sugar 4, Protein 29.5

3/4 cup chopped onion
1/4 cup margarine
1/4 cup flour
3/4 cup milk
1 pint half-and-half cream
1 (7 ounce) can green chilies
1/2 teaspoon salt
1/2 teaspoon white pepper
10 eggs
3 avocados
salt
8 (8 inch) flour tortillas
1 (8 ounce) package shredded monterey jack cheese
salsa
1 cup cooked ham

SCRAMBLED EGGS WITH TOMATILLOS

A.k.a. "huevos con salsa verde." Simple breakfast dish; the citrus affect of the tomatillos pairs nicely with the creaminess of the eggs. From simplyrecipes.com

Provided by lecole54

Categories     Breakfast

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 9



Scrambled Eggs With Tomatillos image

Steps:

  • Heat oil in a medium-sized skillet on medium heat. Add the chopped tomatillos, onion, jalapeño pepper, and a small squeeze of lime juice. Cook on medium to medium-low heat (you want to gently cook, not brown) for about 5 minutes, stirring occasionally, until the onions have softened, and the tomatillos are no longer bright green.
  • Add the eggs directly to the pan (no need to whisk first). Break up the yolks with your stirring spoon. Cook gently, stirring and scraping the bottom of the pan with a wooden spoon. Salt and pepper to taste. Remove from heat when the eggs begin to set, but are still moist, about 3 minutes. Serve immediately. Sprinkle on cilantro for garnish and serve with a dish of lime wedges and hot sauce on the table.

Nutrition Facts : Calories 323.2, Fat 22.2, SaturatedFat 5.8, Cholesterol 558, Sodium 215.6, Carbohydrate 10.7, Fiber 2.8, Sugar 6.4, Protein 20.3

1 tablespoon olive oil
1/2 lb tomatillo, papery husks removed and discarded, rinsed, roughly chopped
1/3 cup onion, chopped
1 jalapeno pepper, minced (more or less depending on how hot the pepper is, and how much heat you want)
lime juice, to taste
6 eggs
salt, to taste
pepper
cilantro, chopped, for garnish

SCRAMBLED EGG QUESADILLAS

I had some flour tortillas to use up one day and decided to make some breakfast quesadillas. It's now one of my husband's favorites. I haven't made it for my grandkids yet, but I'll bet they will like it too. I don't always use the bacon, since we also enjoy these tortillas with just the eggs and lots of hot sauce.

Provided by Geema

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8



Scrambled Egg Quesadillas image

Steps:

  • In a large skillet, cook the bacon until crisp. Remove and drain on paper towel, then crumble. Set aside.
  • Beat the eggs adding the milk and hot sauce.
  • In another small skillet, heat the butter over medium low heat and when hot, scramble the eggs, cooking until soft and creamy.
  • Lay out 1 tortilla. Top with the cooked eggs, the bacon and the cheese.
  • Place the second tortilla on top of the filling.
  • Reheat the bacon fat in the first skillet over medium heat. Place the filled tortilla in the skillet, cooking for about 1 minute.
  • Flip the tortilla with a large spatula and cook the other side until browned and crispy, about 1 more minute.
  • Remove from heat and cut the tortilla like a pizza into wedges.
  • Serve with more hot sauce, or salsa.

2 flour tortillas
3 eggs, beaten
2 tablespoons milk
1/4 teaspoon hot sauce (I like Chalula brand)
2 slices bacon
1/4 cup cheddar cheese
1 tablespoon butter
salt and pepper

SCRAMBLED EGG TORTILLA WRAPS AUST WW 5.5 PTS

Make and share this Scrambled Egg Tortilla Wraps Aust Ww 5.5 Pts recipe from Food.com.

Provided by Sonya01

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7



Scrambled Egg Tortilla Wraps Aust Ww 5.5 Pts image

Steps:

  • Warm the tortillas following the packet instructions.
  • Lightly spray a non-stick saucepan with olive oil.
  • Add the shallots and chili.
  • Cook, stirring, over a medium heat for 2 minutes or until softened.
  • Lightly beat the eggs with the milk and season to taste.
  • Add to the pan.
  • Stir over medium-low heat for 3 minutes or until just set.
  • Place the warmed tortillas on serving plates.
  • Top with the egg mixture and sprinkle with the cheese and coriander.
  • Roll up to serve.

Nutrition Facts : Calories 244.3, Fat 9.9, SaturatedFat 3.3, Cholesterol 235.8, Sodium 421.3, Carbohydrate 22.6, Fiber 1.2, Sugar 1, Protein 15.2

4 (60 g) flour tortillas
3 green shallots, finely sliced
1 teaspoon chopped red chile
5 eggs
2 tablespoons skim milk
60 g low-fat cheese
2 tablespoons fresh coriander leaves, 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

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