My mum served this dish at every Christmas. It was a great success! The walnuts’ texture and cinnamon’s flavor make this bead pudding delightful. This can be offered hot or cold.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
Ingredients
- 1 ½ teaspoons olive oil
- 2 corn tortillas, cut into small squares
- 5 eggs
- salt and ground black pepper to taste
- ¼ cup shredded Cheddar cheese
- ½ (14 ounce) can enchilada sauce (such as Old El Paso)
Instructions
- Heat olive oil in a large skillet over medium heat. Add tortilla squares; cook and stir until crispy, about 5 minutes.
- Whisk eggs, salt, and pepper together in a bowl; stir in Cheddar cheese.
- Pour egg and cheese mixture into the skillet; cook and stir until eggs are firm, about 5 minutes. Pour enchilada sauce on top.
Nutrition Facts
| Calories | 373 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 480 mg |
| Dietary Fiber | 3 g |
| Protein | 22 g |
| Saturated Fat | 8 g |
| Sodium | 605 mg |
| Sugars | 2 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I liked it a lot — but I would include some additional ingredients to really top it off!
Very easy and so delicious!
These were surprisingly great. This has become my go-to breakfast. I sometimes substitute the enchilada sauce for green chili but it’s awesome either way.
This very good. Nice change up for traditional eggs
I add chopped onion to cook with the tortillas and only use 2 eggs. I top it off with salsa Verde and no cheese. It’s my favorite breakfast!
Great recipe! I added an extra tortilla and onions. I didn’t have enchilada sauce but I did add salsa.
Good base. I added bacon, ham & sausage, along with mushroom, onion & jalepeno. turned out excellent.
The recipe didn’t say to break up the scrambled egg but halfway though the cook time I had one gigantic omelet so I decided to break it up some. This is a good recipe but I think it needed more tortilla. Next time I will use 3 if not 4.