TORTILLA BAKED EGGS
Steps:
- Preheat the oven to 350ºF. Brush the inside of a round, 7-inch diameter oven safe dish* with olive oil. Press the tortilla down into the dish so that the edges of the tortilla are folded up the sides of the dish (see step by step photos below).
- Roughly chop the spinach then add it to the bottom of the tortilla. Crack the four eggs into the tortilla on top of the spinach. Add a pinch of salt and pepper on top of the eggs.
- Slice the grap tomatoes in half, then sprinkle them over the eggs. Finally, top with shredded cheese.
- Bake the egg filled tortilla in the oven for 20-25 minutes, or until the whites are set and the yolks are still jammy. You can shake the dish to see if the whites still jiggle or if they are set. Baking time may vary depending on the size of your tortilla and number of eggs used.
- Remove the tortilla baked eggs from the oven and slide them out of the dish. Slice into four pieces, then serve!
Nutrition Facts : ServingSize 0.5 recipe, Calories 320.55 kcal, Carbohydrate 15.55 g, Protein 18.6 g, Fat 20.35 g, Sodium 618.95 mg, Fiber 2.45 g
MIGAS RECIPE: MEXICAN SCRAMBLED EGGS WITH CRISPY TORTILLAS
This quick and easy Migas recipe is the perfect Mexican breakfast with lightly scrambled eggs tossed with crispy tortillas, jalapenos, tomatoes and cheese.
Provided by Mike Hultquist
Categories Breakfast
Time 25m
Number Of Ingredients 10
Steps:
- Heat the vegetable oil in a large pan and add the corn tortillas. Fry them lightly in the hot oil until they crisp up, flipping a bit, about 4-5 minutes. Remove them from the pan and set them into paper towels to drain. Sprinkle them with a bit of salt while they are hot.
- Next, add the peppers and onion to the hot pan and cook them down about 5 minutes.
- Stir in the tomato, then pour in the scrambled eggs. Sprinkle with salt and pepper and stir.
- Cook the eggs, stirring here and there, about 2-3 minutes, or until the eggs just begin to set.
- Remove from heat and stir in the reserved crispy tortillas and shredded cheese.
- Top with spicy chili flakes, extra sliced peppers and avocado. And hot sauce if desired!
Nutrition Facts : Calories 261 kcal, Carbohydrate 12 g, Protein 10 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 176 mg, Sodium 148 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
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
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
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
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.
TORTILLAS WITH EGGS
Provided by Tammy Moore-Worthington
Categories Egg Pepper Breakfast Brunch Vegetarian Quick & Easy Hot Pepper Spring Bon Appétit New Mexico Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- Heat oil in heavy medium nonstick skillet over medium heat. Add tortillas and stir until softened, about 1 minute. Add eggs, chilies, and cilantro. Stir until eggs are softly set, about 3 minutes. Season with hot pepper sauce, salt and pepper.
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