A favorite weekend breakfast when we are in a pinch for time. The addition of fresh tomato makes all the difference!

Gallery

Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
2
Yield:
2 large servings
Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a skillet over medium-high heat. Heat tortillas 1 at a time, flipping until heated through, 1 to 2 minutes per side.

    Advertisement
  • Heat vegetable oil in a separate skillet over medium heat. Crack eggs gently into skillet in a single layer, being careful not to break the yolks. Sprinkle Cheddar cheese over the eggs, avoiding putting too much cheese on the egg yolks. Cook until eggs are set and cheese is melted, 3 to 5 minutes.

  • Place tortillas on serving plates; spoon 1/4 cup salsa onto the center of each. Top each tortilla with tomato slices, a dollop of sour cream, and 2 cooked eggs. Season with salt and pepper.

Cook's Note:

I prefer black bean and corn salsa for this dish, but use any type of salsa you prefer.

Nutrition Facts

546 calories; protein 24.5g; carbohydrates 43.1g; fat 31.1g; cholesterol 396.4mg; sodium 1167.8mg. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/17/2016
I made a bowl with my tortilla and these were great. I did serve bacon on the side because I've always felt avocado egg and bacon make the perfect combo. Excellent breakfast or any time of the day meal! Read More
(1)
Advertisement