Tortilla Scramble Recipes

TORTILLA SCRAMBLE

Tortilla Scramble image

It takes only minutes to put a southwest-style spin on this egg scramble for one. Get out the corn tortilla and let's get one going now!

Provided by My Food and Family

Categories Dairy

Time 10m

Yield 1 serving

Number Of Ingredients 5

Ingredients

1 Tbsp. KRAFT Zesty Italian Dressing
1 corn tortilla (6 inch), cut into pieces
1 egg, beaten
2 Tbsp. KRAFT Shredded Cheddar & Monterey Jack Cheeses
TACO BELL® Thick & Chunky Salsa

Steps:

Heat dressing in small nonstick skillet on medium heat. Add tortilla pieces; cook 2 to 3 min. or until lightly browned on both sides, stirring occasionally.
Add egg and cheese. Cook 1 to 2 min. or until set, stirring occasionally.

Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 200 mg, Sodium 330 mg, Carbohydrate 15 g, Fiber 2 g, Sugar 1 g, Protein 11 g

TORTILLA CHORIZO SCRAMBLE

Tortilla Chorizo Scramble image

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

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

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

SOUTHWEST TORTILLA SCRAMBLE

Southwest Tortilla Scramble image

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

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

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

MEXICAN EGG AND TORTILLA CHIP SCRAMBLE

Mexican Egg and Tortilla Chip Scramble image

Provided by Food Network Kitchen

Time 30m

Yield SERVES: 4 to 6 servings

Number Of Ingredients 11

Ingredients

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

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.

GREEN CHILE TORTILLA SCRAMBLE

Green Chile Tortilla Scramble image

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

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

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

CORN-TORTILLA AND EGG SCRAMBLE

Corn-Tortilla and Egg Scramble image

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

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

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

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