Tortilla Scramble Recipes

GREEN CHILE TORTILLA SCRAMBLE

This was a favorite among our guests at the bed and breakfast where I cooked for many years. If you wish, add sautéed onions or diced tomatoes to the mix. I sometimes serve this dish with pinto or black beans and a warmed flour tortilla. This dish also lends itself well to be served with a side of chorizo sausage or any other breakfast meat of your liking.

Provided by bakerbob

Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Time 15m

Yield 1

Number Of Ingredients 5

Green Chile Tortilla Scramble image

Steps:

Heat butter in a skillet over medium heat; cook and stir tortilla strips and green chile peppers until strips are softened, 2 to 3 minutes. Add eggs and Cheddar cheese; cook and stir until eggs are cooked through, 3 to 4 minutes.

Nutrition Facts : Calories 413.8 calories, Carbohydrate 15.5 g, Cholesterol 428.7 mg, Fat 30.5 g, Fiber 2.1 g, Protein 21 g, SaturatedFat 15.8 g, Sodium 390.5 mg, Sugar 2.6 g

Ingredients

1 tablespoon butter
1 corn tortilla, cut into thin strips
3 tablespoons chopped green chile peppers
2 eggs, beaten, or more as needed
3 tablespoons shredded Cheddar cheese

SOUTHWEST TORTILLA SCRAMBLE

Here's my version of a deconstructed breakfast burrito that's actually good for you. Go for hefty corn tortillas in this recipe. Flour ones can get lost in the scramble. -Christine Schenher, Exeter, California

Provided by Taste of Home

Categories Breakfast Brunch

Time 15m

Yield 2 servings.

Number Of Ingredients 7

Southwest Tortilla Scramble image

Steps:

In a large bowl, whisk egg whites, eggs and pepper. Stir in tortillas, spinach and cheese., Heat a large skillet coated with cooking spray over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Top with salsa.

Nutrition Facts : Calories 195 calories, Fat 7g fat (3g saturated fat), Cholesterol 217mg cholesterol, Sodium 391mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges

Ingredients

4 large egg whites
2 large eggs
1/4 teaspoon pepper
2 corn tortillas (6 inches), halved and cut into strips
1/4 cup chopped fresh spinach
2 tablespoons shredded reduced-fat cheddar cheese
1/4 cup salsa

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

Ingredients

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

TORTILLA CHORIZO SCRAMBLE

This chilaquiles-inspired tortilla chorizo scramble is a great way to dress up high-fiber, whole wheat tortillas.

Provided by Chef John

Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Time 15m

Yield 2

Number Of Ingredients 6

Tortilla Chorizo Scramble image

Steps:

Beat eggs in a small bowl. Set aside.
Combine tortilla slices and chorizo in a skillet over medium heat. Cook, stirring, until tortillas are crisped, 5 minutes.
Place cheese slices on top of chorizo and tortillas; pour in eggs. Reduce heat to low and cook, stirring, until eggs are cooked through, 3 minutes. Season with salt and pepper to taste; garnish with chives.

Nutrition Facts : Calories 424.3 calories, Carbohydrate 28.1 g, Cholesterol 412.1 mg, Fat 26 g, Fiber 2.5 g, Protein 26.4 g, SaturatedFat 9.8 g, Sodium 801.2 mg, Sugar 0.8 g

Ingredients

4 eggs
2 high fiber, whole wheat tortillas, sliced into 1/2-inch strips
2 ounces dry chorizo, diced
2 slices pepperjack cheese
salt and ground black pepper to taste
1 tablespoon chopped fresh chives

SCRAMBLED EGGS, CHEESE, AND AVOCADO TORTILLA BOWL

Scrambled eggs and cheese topped with sea salt-dusted avocados all in a tortilla shell bowl. Paprika and salsa optional. Yummy protein-packed breakfast! Easy to change to ingredients for your health and taste preferences.

Provided by Shelley West

Categories Breakfast and Brunch

Time 18m

Yield 1

Number Of Ingredients 9

Scrambled Eggs, Cheese, and Avocado Tortilla Bowl image

Steps:

Preheat oven to 400 degrees F (200 degrees C). Press tortilla into a tortilla shell mold or oven-proof bowl.
Whisk eggs, milk, and butter together in a microwave-safe bowl. Stir in Mexican cheese blend.
Bake tortilla in the preheated oven until crispy and brown, 5 to 7 minutes. Cool slightly before transferring from mold to serving dish, about 2 minutes.
Cook egg mixture in the microwave until set, 30 seconds to 1 minute. Remove egg mixture from the microwave and stir gently with a fork. Cook in the microwave until fully set, about 30 seconds more.
Place cooked eggs in tortilla bowl; top with avocado, salsa, paprika, and salt.

Nutrition Facts : Calories 689.8 calories, Carbohydrate 51 g, Cholesterol 409.7 mg, Fat 43.1 g, Fiber 10.3 g, Protein 29.1 g, SaturatedFat 15.4 g, Sodium 1574.1 mg, Sugar 4.9 g

Ingredients

1 (10 inch) soft flour tortilla
2 eggs
½ teaspoon milk
½ teaspoon butter
¼ cup shredded Mexican cheese blend, or more to taste
½ avocado - peeled, pitted, and diced
¼ cup salsa, or to taste
1 pinch paprika, or to taste
1 pinch sea salt

SCALLION EGG WRAP

This is a common Chinese-American adaptation of a breakfast dish served throughout northern China and Taiwan. Street vendors start peddling jian bing as the sun rises, spreading a wheat flour and mung bean batter on a large griddle until thin, then cracking an egg or two on top. They scatter on scallions, cilantro and pickled mustard greens, and scramble and spread the mix before squirting on hoisin sauce and chile paste. Sometimes, they add sliced lettuce or wonton crisps for crunch. Making jian bing is a specialized skill and not easily recreated, but this approximation delivers the pleasure and convenience of an omelet cooked onto a thin pancake, the pancake here being store-bought flour tortillas. When warmed, they share the comforting chewiness of the original. This version uses a few essential condiments: Pickled mustard greens, hoisin and chile paste can be found in Chinese or Asian markets or online. But you can, of course, leave them out. In fact, kids often prefer just the egg and tortilla.

Provided by Genevieve Ko

Categories breakfast, brunch, main course

Time 5m

Yield 1 wrap

Number Of Ingredients 8

Scallion Egg Wrap image

Steps:

Beat the eggs and 1/4 teaspoon salt with a fork until almost blended with some yellow streaks remaining.
Heat a small nonstick skillet over medium heat. Put the tortilla in it and turn until warm and pliable, about 1 minute. Transfer to a plate.
Raise the heat to medium-high. Add the oil to the skillet, then the scallion and 1/8 teaspoon salt. Cook, stirring, until just bright green and tender, about 30 seconds. Add the eggs, vigorously stir with a silicone spatula to scramble lightly, then quickly spread in an even layer. Scatter on the cilantro and pickled greens, if using, then immediately press the warmed tortilla on top and let cook until the egg just sets and sticks to the tortilla, about 30 seconds. Flip onto a plate, egg facing up.
If using, drizzle the hoisin sauce and chile paste over the egg and sprinkle with sesame seeds. Fold in quarters and serve immediately or wrap in foil to eat out of hand.

Nutrition Facts : @context http, Calories 418, UnsaturatedFat 21 grams, Carbohydrate 26 grams, Fat 27 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 512 milligrams, Sugar 2 grams, TransFat 0 grams

Ingredients

2 large eggs
Kosher salt
1 (8-inch) flour tortilla
1 tablespoon vegetable oil
1 scallion, thinly sliced (about 2 tablespoons)
2 tablespoons chopped fresh cilantro (about 4 sprigs)
1 tablespoon Chinese pickled mustard greens (optional)
Hoisin sauce, chile paste and sesame seeds, for serving (optional)

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Tortilla Scramble Recipes

GREEN CHILE TORTILLA SCRAMBLE

SOUTHWEST TORTILLA SCRAMBLE

Here's my version of a deconstructed breakfast burrito that's actually good for you. Go for hefty corn tortillas in this recipe. Flour ones can get lost in the scramble. -Christine Schenher, Exeter, California

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.

TORTILLA CHORIZO SCRAMBLE

This chilaquiles-inspired tortilla chorizo scramble is a great way to dress up high-fiber, whole wheat tortillas.

SCRAMBLED EGGS, CHEESE, AND AVOCADO TORTILLA BOWL

Scrambled eggs and cheese topped with sea salt-dusted avocados all in a tortilla shell bowl. Paprika and salsa optional. Yummy protein-packed breakfast! Easy to change to ingredients for your health and taste preferences.

SCALLION EGG WRAP

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