Zesty Mexican Breakfast: Fried Corn Tortillas With Eggs And Veggies Recipe

Crispy homemade fried corn tortillas dance with vibrant eggs and garden-fresh veggies in this morning masterpiece.

Mexican kitchens inspire such delightful combinations that awaken sleepy taste buds.

Colorful bell peppers and zesty onions mingle beautifully with perfectly scrambled eggs.

Crunchy tortilla edges provide a satisfying texture contrast against soft, fluffy egg layers.

Quick and simple ingredients turn an ordinary breakfast into something extraordinary.

Weekend brunch enthusiasts will absolutely adore this straightforward yet remarkable dish.

Dive in and experience a breakfast that celebrates fresh, wholesome flavors with every single bite.

Tortilla Frying Tricks for Egg & Veggie Crunch

Select soft, pliable corn tortillas that are fresh and not dried out for the best crispy texture when frying.

Keep oil at medium-high heat to ensure tortilla cubes become golden and crispy without burning, which prevents bitter flavors.

Adjust jalapeño quantity based on your heat tolerance – remove seeds for milder taste or add extra for more kick in the dish.

Dice vegetables and beat eggs before starting to cook, making the entire process smoother and faster during meal preparation.

Replace regular eggs with scrambled tofu for a vegan version or use gluten-free tortillas for those with wheat sensitivities.

Store Fried Corn Tortillas with Eggs & Veggies

• Store leftovers in an airtight container within 2 hours of cooking. Keep refrigerated for 3-4 days to maintain freshness and prevent bacterial growth.
• Warm gently in a skillet over medium-low heat, stirring occasionally to prevent sticking and ensure even heating. Add a splash of water or oil to help restore moisture.
• Place portions in a microwave-safe dish, cover loosely, and heat in 30-second intervals, stirring between each interval to distribute heat evenly. Stop heating once the eggs are warm throughout.
• These eggs and tortillas tend to become soggy when frozen, so consuming within a few days is recommended for the best taste and texture.

Great Matches for Fried Corn Tortillas with Eggs

• Pair with Zesty Salsa Verde: Bright, tangy green salsa perfectly complements the crispy tortilla and egg texture, adding a fresh kick to each bite.
• Serve with Mexican Hot Chocolate: Rich, slightly spicy chocolate drink balances the savory eggs and provides a warming contrast to the crispy tortilla elements.
• Match with Refreshing Agua Fresca: Light, fruity drink like watermelon or pineapple agua fresca cuts through the dish's richness and cleanses the palate between bites.
• Complement with Fresh Avocado Slices: Creamy, smooth avocado adds a cool, buttery dimension that enhances the spicy and crispy components of the tortilla and egg mixture.

Fried Tortillas and Eggs with Savory Add-Ons

• Gluten-Free Version: Replace corn tortillas with gluten-free corn tortillas or cassava tortillas for those with gluten sensitivities.
• Vegan Alternative: Substitute eggs with scrambled tofu, using turmeric for color and nutritional yeast for a cheesy flavor. Replace dairy cheese with plant-based vegan cheese.
• Low-Carb Option: Use crispy cauliflower rice instead of tortilla cubes, and add extra vegetables like bell peppers and spinach for more nutrition.
• Protein-Packed Variation: Add black beans or diced chicken to increase protein content, making it more filling and nutritionally balanced.

FAQs

• Are corn tortillas better than flour tortillas for this dish?

Corn tortillas provide a more authentic Mexican flavor and have a firmer texture that holds up better when fried, making them ideal for this recipe.

• Can I make this dish less spicy?

Absolutely! Simply remove the seeds and membranes from the jalapeño or skip it entirely if you prefer a milder version of the dish.

• What type of cheese works best for topping?

Queso fresco, cotija, or shredded Mexican blend cheese are excellent choices that complement the flavors of this dish perfectly.

• Is this a traditional Mexican breakfast recipe?

This dish is similar to chilaquiles, a popular Mexican breakfast that combines fried tortillas with eggs and salsa, though each region has its own unique variation.

Fried Tortillas With Eggs And Veggies For A Savory Start

• Whip Up Quickly: Perfect for busy mornings when you need a fast, delicious breakfast that takes only 20 minutes from start to finish.
• Family-Friendly Feast: Kids and adults will love the crispy tortilla texture and mild spiciness, making it an ideal meal that appeals to everyone at the table.
• Budget-Friendly Comfort: Uses simple, affordable ingredients like eggs, tortillas, and basic vegetables, delivering maximum flavor without breaking the bank.
• Customizable Delight: Easily adaptable by adding different toppings like avocado, salsa, or switching up cheese types to match individual taste preferences.

Fried Corn Tortillas with Eggs and Veggies Ingredient Breakdown

• Corn Tortillas: Base of the dish with a classic Mexican texture, best when fresh and soft, corn tortillas add crunch when fried.
• Eggs: Protein source that binds the dish together, farm-fresh eggs provide the best flavor and richness.
• Cheese: Optional topping that adds creaminess and extra flavor, choose a mild white cheese like queso fresco.

• Onion, Tomato, Jalapeño: Fresh vegetables that create a flavor base, providing spice and depth to the dish, choose ripe and firm produce.

• Oil: Needed for frying tortillas and sautéing vegetables, vegetable or canola oil works best for high-heat cooking.
• Milk: Adds softness to eggs, makes scramble more tender, whole milk provides better richness.
• Salt and Pepper: Classic seasoning to enhance overall flavor, freshly ground black pepper recommended.

Frying Corn Tortillas with Veggies and Eggs

Step 1: Prepare Tortilla Base

Slice corn tortillas into small, bite-sized cubes.

Heat oil in a large skillet over medium-high heat.

Fry the tortilla cubes in two separate batches until they turn golden brown and achieve a satisfying crunch.

Remove the crispy tortilla pieces and set them aside on a paper towel to drain excess oil.

Step 2: Chop Fresh Vegetables

• Onion
• Jalapeño
• Tomato

Dice all vegetables into small, uniform pieces to ensure even cooking and balanced flavor distribution.

Step 3: Sauté Vegetable Mixture

In the same skillet used for tortillas, sauté the diced vegetables.

Cook until they become soft, translucent, and release their aromatic flavors.

The vegetables will create a delicious foundation for the dish.

Step 4: Prepare Egg Mixture

Crack eggs into a mixing bowl.

Add a splash of milk, then season with salt and pepper.

Whisk thoroughly until the eggs are well combined and slightly frothy.

Step 5: Combine All Components

Return the crispy tortilla cubes to the skillet with the sautéed vegetables.

Gently mix to distribute ingredients evenly.

Pour the whisked egg mixture over the tortilla and vegetable blend.

Step 6: Finish Cooking

Stir the mixture continuously until the eggs are completely cooked and have a soft, scrambled texture.

The eggs should coat the tortilla pieces and vegetables nicely.

Step 7: Optional Cheese Topping

If desired, sprinkle shredded cheese over the hot skillet.

Allow the cheese to melt slightly for added richness.

Step 8: Serve and Enjoy

Transfer the skillet contents to serving plates.

This hearty breakfast is perfect for 3-4 people and can be garnished with fresh herbs or additional hot sauce if preferred.

Fried Corn Tortillas With Eggs And Veggies Recipe

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4.8 from 19 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Crispy Mexican Breakfast Delight brings zesty flavors dancing across homemade fried corn tortillas topped with perfectly scrambled eggs and colorful garden vegetables. Delicious morning comfort awaits you with this simple yet satisfying breakfast celebration of Mexican culinary tradition.

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Ingredients

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Main Ingredients:

• 6 eggs
• 10 corn tortillas
• 1 cup shredded cheese

Vegetables:

• 1/4 onion, diced
• 1 jalapeno, diced
• 1 tomato, diced

Seasonings and Cooking Liquids:

• 1 tablespoon (15 milliliters) milk
• Salt to taste
• Pepper to taste
• Cooking oil for frying

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Instructions

1. Transform corn tortillas into bite-sized cubes using a sharp knife.
2. Warm cooking oil in a large skillet, creating a sizzling surface for frying tortilla pieces in two separate batches until they turn golden and crisp.
3. While tortillas are crisping, meticulously chop onions, jalapeños, and tomatoes into uniform small pieces.
4. Use the same skillet to sauté the diced vegetables, allowing them to soften and release their aromatic flavors.
5. Crack eggs into a mixing bowl, introducing a splash of milk and seasoning with salt and pepper, then whisk until thoroughly combined.
6. Reintegrate the crispy tortilla pieces into the skillet with the cooked vegetables, ensuring an even distribution.
7. Gently cascade the whisked eggs over the tortilla and vegetable mixture, continuously stirring to prevent sticking and promote even cooking.
8. For added richness, sprinkle shredded cheese across the top, allowing it to melt slightly from the residual heat.
9. Transfer the vibrant, textured dish to serving plates, presenting a delightful breakfast or brunch option that generously feeds 3-4 hungry individuals.

Notes

• Optimize tortilla crispiness by cutting into uniform, small cubes for even frying and consistent texture.
• Use a cast-iron skillet to achieve better heat distribution and crispier tortilla pieces with golden-brown edges.
• Consider removing seeds from jalapeño for milder heat, or keep them for extra spiciness depending on personal preference.
• Switch to gluten-free corn tortillas and dairy-free cheese to accommodate dietary restrictions while maintaining authentic flavor profile.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Lunch
• Method: Frying
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 300
• Sugar: 2 g
• Sodium: 400 mg
• Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 3 g
• Protein: 15 g
• Cholesterol: 210 mg