A Tex-Mex recipe that has all the flavors you crave. Crunchy corn tortilla shreds, creamy eggs, spicy jalapenos, onions, and cheese all wrapped up in a fluffy, soft, flour tortilla. The only thing that could make it better is a whopping of toppings!
3 corn tortillas
1 tablespoon vegetable or coconut oil
1 tablespoon butter
2 tablespoons finely minced onion
1 medium jalapeno pepper, finely minced
4 extra-large eggs
1 tablespoon cream
½ teaspoon salt
½ teaspoon black pepper
8 cherry tomatoes, roughly chopped
½ cup grated Monterey Jack Cheese
4 – 6 flour tortillas
1 avocado, peeled, pitted, and chopped
Rip or cut the tortillas into small pieces.
In a large skillet over medium-high heat, pour in the oil. Once hot, add the tortilla pieces and fry them until they are crispy. Do a few at a time and when done, remove with a slotted spoon onto a paper towel-lined plate. Sprinkle lightly with salt. Set aside.
In a medium bowl, beat the eggs and cream together until frothy and the eggs are pale yellow. Set aside.
In the same skillet that you used for the tortillas, melt the butter over medium-high heat. Add the onions and jalapeno and cook, stirring often until the onions become translucent.
Pour the egg mixture over the vegetables and cook, stirring constantly, until the eggs are just starting to make curds. Add in the tomatoes and continue to cook, stirring constantly until the eggs are almost set.
Add the tortilla pieces and stir until combined.
Remove from heat and sprinkle the cheese over top of the hot eggs.
Serve the egg mixture in a flour tortilla and top with chopped avocado.
Squeeze a lime wedge over top before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Saute
- Cuisine: Tex-Mex
Keywords: breakfast, Tex-Mex recipes, breakfast tacos, egg recipes,