CORN TORTILLAS AND EGGS RECIPES
CORN-TORTILLA AND EGG SCRAMBLE RECIPE | MARTHA STEWART
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 Breakfast & Brunch Recipes
Total Time 20 minutes
Prep Time 20 minutes
Number Of Ingredients 9
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, FatContent 26 g, FiberContent 3 g, ProteinContent 18 g
SCRAMBLED EGGS WITH TORTILLAS RECIPE - FOOD.COM
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.
Total Time 8 minutes
Prep Time 3 minutes
Cook Time 5 minutes
Yield 2-3 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 460, FatContent 30.7, SaturatedFatContent 7.2, CholesterolContent 637.7, SodiumContent 242.8, CarbohydrateContent 23.6, FiberContent 3, SugarContent 1.6, ProteinContent 22.4
More about "corn tortillas and eggs recipes"
SCRAMBLED EGGS WITH TORTILLAS RECIPE - FOOD.COM
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.
From food.com
Reviews 5.0
Total Time 8 minutes
Calories 460 per serving
From food.com
Reviews 5.0
Total Time 8 minutes
Calories 460 per serving
- Serve with fresh or prepared salsa.
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MIGAS: EGGS AND TORTILLAS RECIPE (PLUS BACON!) | MEXICAN ...
Migas are the perfect Mexican breakfast dish for lazy weekend mornings. We're topping this version with a freshly made Salsa Verde and it is delicious!
From mexicanplease.com
Reviews 3.7
Total Time 35 minutes
Calories 593 kcal per serving
From mexicanplease.com
Reviews 3.7
Total Time 35 minutes
Calories 593 kcal per serving
- Garnish with chopped cilantro and serve immediately next to a bowl of your freshly made Salsa Verde so people can add a few spoonfuls at a time.
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FRIED EGGS ON CORN TORTILLAS WITH TWO SALSAS (HUEVOS ...
As in many Mexican recipe names, there is a playful personification at work here: The eggs are "separated" by their salsas—one is topped with fiery red, the other with jealous green.
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Reviews 3.8
Total Time 45 min
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EGG AND CORN QUESADILLA RECIPE: HOW TO MAKE IT | TASTE OF HOME
For a deliciously different breakfast or brunch, try this excellent quesadilla. It's also great for a light lunch or supper. Corn is a natural in Southwestern cooking and a tasty addition to this zippy egg dish.
-Stacy Joura, Stoneboro, Pennsylvania
From tasteofhome.com
Total Time 35 minutes
Category Breakfast, Brunch
Cuisine North America, Mexican
Calories 387 calories per serving
From tasteofhome.com
Total Time 35 minutes
Category Breakfast, Brunch
Cuisine North America, Mexican
Calories 387 calories per serving
- In a large skillet, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the corn, chives, cilantro, salt and pepper. Cook until heated through, about 3 minutes. Stir in eggs; cook until completely set, stirring occasionally. Remove from the heat. , Place one tortilla on a lightly greased baking sheet or pizza pan; layer with a third of the corn mixture, salsa and sour cream. Sprinkle with a fourth of the cheeses. Repeat layers twice. Top with the remaining tortilla and cheeses. , Bake at 350° for 10 minutes or until the cheese is melted. Cut into wedges. Serve with salsa and sour cream if desired.
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MIGAS (SCRAMBLED EGGS WITH CORN TORTILLAS) - RECIPE ...
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THE BEST MIGAS RECIPE WITH TORTILLA AND EGGS [PLUS RECIPE ...
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TORTILLA EGGS - FRIED TORTILLA EGG AND CHEESE BREAKFAST RECIPE
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REFRIED BEANS AND EGGS ON TORTILLA RECIPE, WHATS COOKING ...
Tortilla and Eggs Instructions: In a medium-size fry pan over medium-high heat melt the butter. Add the corn tortillas and saute on both sides until puffy, golden, and crisp. Remove to individual plates and keep warm. Break eggs and gently slip into the hot frying pan and fry the eggs to your liking. Sprinkle with salt and pepper.
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