Tortilla And Eggs Recipe

Seems like we’re not only trying to stretch a dollar, we’re trying to stretch our meals too. Breakfast, lunch, or dinner, it just doesn’t matter as long as everyone gets something to eat and is happy.

Here’s a quick and filling breakfast recipe which calls for few items and can be stretched to feed four comfortably. Add a bit more of this and that, it can go even further.

  • Corn Tortillas
  • Four Eggs
  • Green Chilies, (optional) (small can)
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • 1 tsp. Garlic Powder
  • Shredded Cheese
  • Oil (just enough to brown the tortillas)
  • Onion (if desired)

Directions: Depending on the size of your family, about ten corn tortillas will be enough. Cut the tortillas in long strips and then cut in half again. What you’re trying to achieve is bite size pieces of corn tortillas. If you find this is too much, store what you don’t use in a zippy bag and save for another time. If it isn’t enough add more. The amount of corn tortillas you use is up to you.

In a bowl mix your eggs first. Whisk until the eggs are mixed well, then add your green chilies and diced onion. You can now add your salt, pepper, and garlic powder. This is to taste so add little in the beginning and as the eggs and tortillas cook add a bit more, (if desired).

Heat cooking oil to lightly toast the cut up corn tortillas. You don’t need a bunch of oil, just enough to crisp up all your tortillas. These will shrink a little when cooking so try about two to three tablespoons of oil. You can always add if not enough.

Once the tortillas are lightly toasted add your egg mixture. Stir until the eggs are combined with the corn tortillas and let cook until the eggs are done. Once done serve immediately. Top with a pinch or two of shredded cheese and you have an inexpensive, delicious, and hot meal for breakfast.

Note: You can add other toppings such as diced tomatoes, salsa, or cilantro to give it that added flavor.