Ingredients
Scale
- 1 tablespoon oil
- 1 small onion, chopped
- 1 small bell pepper, chopped
- 1 clove garlic, minced
- 2 Roma tomatoes, chopped
- 2 jalapeños, seeded and diced
- 8 large eggs
- 1/4 cup milk
- 4 corn tortillas, cut into 1/2 inch slices (or 1 cup crushed tortilla chips)
- 1 1/2 cups Pepper Jack or Cheddar cheese
- Pico de gallo, chopped avocados, or cilantro for garnish
Instructions
- Heat oil in a skillet over medium heat until shimmering.
- Sauté onion, bell pepper, and jalapeños for 5 minutes.
- Add garlic and tortillas, stir for 1-2 minutes.
- Whisk eggs and milk in a bowl, season with salt and pepper.
- Lower heat to low, pour egg mixture into the skillet, and scramble for 3-4 minutes.
- Fold in cheese and remove from heat when melted.
- Serve hot with garnishes of pico de gallo, avocado, or cilantro.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Using fresh ingredients enhances flavor.
Adjust jalapeños to control spice level.
Avoid overcooking eggs for the best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Tex-Mex
Nutrition
- Calories: 300
- Sugar: 3
- Sodium: 600
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 2
- Protein: 14
- Cholesterol: 350