Rating: 4.5 stars
140 Ratings
  • 5 star values: 86
  • 4 star values: 44
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 2

This was my husband's favorite breakfast growing up in a Mexican household. Now we make it all times of day and even our kids always ask for seconds. Very simple, inexpensive, and quick to make. I sometimes add hot pepper sauce, or ingredients you would like in a omelet, but my husband prefers it the traditional way.

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large skillet over medium-high heat. Tear corn tortillas into bite size pieces, and fry them in the skillet, stirring constantly, until they are just starting to get crisp.

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  • Pour the eggs into the skillet with the tortillas, stirring until the egg is cooked through. Season with salt to taste. Serve immediately.

Nutrition Facts

269 calories; protein 10.2g; carbohydrates 29.2g; fat 12.8g; cholesterol 166.2mg; sodium 115.1mg. Full Nutrition
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