My favorite breakfast tortilla Filled with soft scrambled eggs, green chili, melted cheese and herbs. These are fast and taste great and perfect for any time of day!
Whether you’re giving them breakfast, lunch or dinner, these breakfast tortillas are quick, simple and absolutely delicious. We use soft scrambled eggs, melted cheese and my secret ingredients, canned green chili! Then we cook in a skillet until golden brown and toast.
For this type of breakfast recipe, see our breakfast tacos topped with scrambled eggs and potatoes and these breakfast burritos and spinach and feta. We also have these breakfast sandwiches that I like to keep in the fridge on busy mornings.
Key Ingredients
- Scrambled eggs: If you follow us for a while, you may have known our favorite way to scramble eggs with soft and cream. We won’t add anything extra (like cream) just cook them with salt. You can watch me jump into our scrambled egg recipe to make scrambled eggs.
- Green pepper: I bought small 4 ounce cans of green chili and added them to my favorite dishes (I especially like the incubation brand). You can buy mild or hot, so use something that suits your taste best. Some other recipes we use are these breakfast tacos, our white bean chicken chili peppers and our homemade Queso.
- cheese: Use something mildly melted. I like Monterey Jack, Cheddar or my favorite Queso de Oaxaca. For non-dairy products, swap the cheese for my favorite vegan Queso!
- Tortillas: We use flour tortillas, but you can swap them for corn if you like. The store is good or try homemade if you prefer. Here is our recipe for soft flour tortillas and tortillas.
Our Favorite Breakfast Tortillas
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Breakfast tortillas, scrambled eggs, green chili, melted cheese and herbs. These are fast and taste great and perfect for any time of day!
Make 2 corn cakes
Watch us make recipes
You will need
2 large flour tortillas
1/2 tablespoon butter
4 big eggs
1/8 tsp salt, or more flavor
3/4 cup chopped cheese such as Monterey Jack, cheddar or Queso de Oaxaca
1 (4 oz) can be cut into green chili, chili or mild depending on preference
4 to 5 small sprigs of fresh coriander
Spray oil or oil on the pan
direction
- Making scrambled eggs
1Melt the butter in a medium-tight pot over medium-low heat.
2Beat the eggs into a bowl, add a little salt, and stir until well combined. Let stand for 5 to 10 minutes.
3When the butter starts to bubble, pour in the eggs and immediately use a silicone spatula to rotate in the small circles around the pan without stopping until the eggs appear slightly thicker and the small curds start to form, about 30 seconds.
4From making the circles to a long sweep in the pan until you see a larger buttercream curd for about 20 seconds. When the eggs softly solidify and have a slightly runny nose in some places, remove the pan from the heat and leave for a few seconds to finish cooking.
- Making tortillas
1Heat a thick-bottomed frying pan over medium heat. Spray the pan gently or brush it with oil and place a tortilla into the pan.
2Sprinkle a quarter of the cheese over the tortillas and pour the quarter of the scrambled eggs in half. Spread about a tablespoon of chili peppers over the top of the eggs, add a few slices of cilantro, and carefully fold the tortilla in half. Use the spatula to gently press down to keep it folded. Cook until the bottom is about 2 minutes.
3Carefully flip the tortillas and cook until the second side is toasted and the cheese melts for 1 to 2 minutes. Transfer the tortillas to the cutting board and cut in half. Repeat the remaining tortillas. Keep the cooked tortillas warm in the 200°F oven when you finish the remaining tortillas.
Adam and Joanne’s Tips
- olive oil: Cooking scrambled eggs in butter is common (and delicious), but olive oil works well. If you want to give it a try, stick to lighter fruit olive oil.
- Optional toppings: These are all delicious, but for more serving methods, try it with Pico de Gallo, thinly sliced avocado or avocado sauce, sour cream, or this roasted Tomatillo Salsa.
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
1 Mexican Cake (Recipe Making 2)
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Calories
487
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Total fat
29.2g
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Saturated fat
13.7g
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cholesterol
417.5mg
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sodium
1115mg
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carbohydrate
28.4g
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Dietary fiber
2.4 grams
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Total sugar
1.9 grams
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protein
27.4g
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