by: GirlCocoa

Scrambled eggs studded with crisp corn tortilla shards are a Tex-Mex breakfast favorite that’s great at any time of day, not just in the morning. They’re hearty, tasty, and practical. Transform this breakfast into supper by starting with a bowl of posole or by including a side of pinto beans or black beans, along with bowls of Salsa Ranchera or the sharper Tomatillo Salsa. To drink? Beer, Riesling, or iced tea.


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serves: 2

3 stale corn tortillas (torn or cut into strips)

1 tablespoon oil or butter for the eggs

3 scallions, including the greens, chopped

1 jalapeno or serrano chile (finely diced, seeded if less heat is desired)

pinches (several) of ground chipotle chile or smoky Spanish paprika

4 eggs (beaten with 2 teaspoons water)

2 Roma tomatoes, diced

Nutrition Facts

Servings Per Recipe: 2

Amount per Serving

Calories: 296

  • Total Fat: 16.5 g
  •     Saturated Fat: 3.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 327.4 mg
  • Sodium: 151.2 mg
  • Total Carbs: 23.6 g
  •     Dietary Fiber: 4.5 g
  •     Sugars: 4.7 g
  • Protein: 14.7 g

how is this calculated?

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1.  First crisp the tortilla strips or fry them in a little oil until crisp.

2.  Heat the oil in a nonstick skillet over medium heat. Add the scallions, fresh chile, and dried chipotle, and cook over medium heat until the scallions are limp. Then pour in the beaten eggs, lower the heat, and stir until soft curds form. Just before the eggs are finished, stir in the tortilla pieces, tomatoes, cheese, and cilantro. Season with salt and serve with a salsa, warm tortillas, and black beans.

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