Eggs In Tortillas Recipes

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SCRAMBLED EGGS WITH TORTILLAS



Scrambled Eggs with Tortillas image

Years ago a friend of mine made eggs and tortillas for breakfast while I was visiting. I've been hooked ever since. My family doesn't ever want scrambled eggs. They always want eggs and tortillas. In fact, the only time I make plain scrambled eggs is when I am out of corn tortillas. It's a very simple recipe but it's very good.

Provided by beckas

Categories     Breakfast

Time 8m

Yield 2-3 serving(s)

Number Of Ingredients 7

6 eggs
3 tablespoons milk
4 corn tortillas, cut into 1 ",triangles
2 tablespoons oil
salt
shredded cheddar cheese
salsa

Steps:

  • Crack the eggs into a bowl and add milk.
  • Beat egg mixture with a fork until blended.
  • In a skillet, heat 2 tbs oil over medium heat.
  • Add tortilla triangles and lightly sprinkle with salt.
  • Saute the tortillas for about two minutes
  • Pour eggs mixture over tortillas, lightly sprinkle with more salt if desired.
  • Gently fold egg and tortilla mixture with a spatula about every 30 seconds until eggs are scrambled and set (Do not over cook).
  • Turn off heat.
  • Sprinkle with cheddar cheese.
  • Cover skillet with a lid for about two minutes or until the cheese has melted.
  • Serve with fresh or prepared salsa.

EGGS IN TORTILLAS



Eggs in Tortillas image

This recipe, originally from a Canadian Living cookbook, is for 6 -- but you could make just 1 or lots. These are a real treat for breakfast/brunch/lunch. Add some chopped ham if you wish; I've added snips of smoked salmon and it's divine.

Provided by Lennie

Categories     Breakfast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

6 small flour tortillas, room temperature (6-inch diameter tortillas work well)
3/4 cup finely chopped red bell pepper
1/4 cup finely sliced green onion
2 tablespoons minced fresh parsley
6 large eggs
salt and pepper

Steps:

  • Preheat oven to 375F degrees.
  • Spray 6 ramekins or custard cups with non-stick cooking spray (like Pam) and gently push a tortilla into each; you'll have to make some pleats.
  • Reserve 6 teaspoons of the finely diced red pepper; combine remaining pepper with onions and parsley in a small bowl.
  • Divide veggie mixture between the 6 tortillas.
  • Crack 1 egg into a small bowl and gently tip into one of the tortillas, placing egg on top of the veggies; repeat until all 6 tortillas are filled.
  • Sprinkle with salt and pepper if you wish.
  • Place baking sheet in the oven and bake for 20 minutes.
  • Remove and sprinkle 1 tsp of the raw red pepper you saved on top of each egg; serve.
  • Variation: sprinkle some shredded cheddar or mozzarella on top of eggs before baking.

Nutrition Facts : Calories 173.7, Fat 7.4, SaturatedFat 2.1, Cholesterol 211.5, Sodium 262.6, Carbohydrate 17.3, Fiber 1.4, Sugar 1.9, Protein 9.1

TORTILLAS WITH EGGS



Tortillas with Eggs image

Provided by Tammy Moore-Worthington

Categories     Egg     Pepper     Breakfast     Brunch     Vegetarian     Quick & Easy     Hot Pepper     Spring     Bon Appétit     New Mexico     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 6

1 tablespoon corn oil
3 5- to 6-inch tortillas, halved, cut crosswise into 1/2-inch-wide strips
4 eggs, beaten to blend
1/4 cup canned diced green chilies
2 tablespoons chopped fresh cilantro
Hot pepper sauce (such as Tabasco)

Steps:

  • Heat oil in heavy medium nonstick skillet over medium heat. Add tortillas and stir until softened, about 1 minute. Add eggs, chilies, and cilantro. Stir until eggs are softly set, about 3 minutes. Season with hot pepper sauce, salt and pepper.

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