Blue Corn Chilaquiles recipe

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Ingredients

2 eggs
¼ teaspoon salt
½ cup green salsa (such as Frontera® Tomatillo)
15 blue corn tortilla chips
½ teaspoon butter
2 ounces shredded Cheddar cheese
1 tablespoon reduced-fat sour cream

Nutrition Info

543.8 calories
carbohydrate: 29 g
cholesterol: 442.8 mg
fat: 34.2 g
fiber: 1.7 g
protein: 29.7 g
saturatedFat: 17.5 g
servingSize: -
sodium: 1614.4 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Crack eggs in a bowl. Add salt and stir until well combined. Set aside.

  2. Heat salsa in a nonstick pan over medium-high heat to bubbling. Add tortilla chips and flip frequently to coat, 1 to 2 minutes. Transfer to a serving plate.

  3. Wipe out the pan and reduce heat to medium-low. Add butter and swirl around the pan to melt. Add eggs, stir frequently with a rubber spatula until scrambled to desired doneness, 3 to 5 minutes. Place cooked eggs on top of the plated tortilla chips. Top with shredded Cheddar cheese and sour cream.

Recipe Yield

1 serving

Recipe Note

This is a super-fast breakfast. It is scaled for one serving, just increase the portions to suite your needs. You can add whatever toppings you like, such as sliced avocados, guacamole, or sliced green onions.

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