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Ingredients10 m servings 544 cals
Original recipe yields 1 servings (1 serving)
- Crack eggs in a bowl. Add salt and stir until well combined. Set aside.
- Heat salsa in a nonstick pan over medium-high heat to bubbling. Add tortilla chips and flip frequently to coat, 1 to 2 minutes. Transfer to a serving plate.
- Wipe out the pan and reduce heat to medium-low. Add butter and swirl around the pan to melt. Add eggs; stir frequently with a rubber spatula until scrambled to desired doneness, 3 to 5 minutes. Place cooked eggs on top of the plated tortilla chips. Top with shredded Cheddar cheese and sour cream.
- Cook's Note:
- If you want a heartier breakfast, after plating the corn chips, add 3 tablespoons of salsa back to the pan, heat until just bubbly, add sliced chicken or turkey, turning frequently 1 to 2 minutes and then plate before moving onto the eggs.
Per Serving: 544 calories; 34.2 g fat; 29 g carbohydrates; 29.7 g protein; 443 mg cholesterol; 1614 mg sodium. Full nutrition