Green Chile Tortilla Scramble

A flavorful breakfast twist! This Green Chile Tortilla Scramble combines the spicy kick of green chile with the comfort of scrambled eggs and crispy tortillas. A flavorful fiesta on a plate, it’s perfect for a weekend brunch or a quick weekday breakfast that’ll keep you going all morning.

Ready Time

30 mins

Yields

6 servings

Ingredients

6 large eggs
1 cup diced green chile (fresh or frozen, thawed)
1 small onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 small can (4 ounces) diced green chile
1 teaspoon ground cumin
1/2 teaspoon paprika
Salt and pepper, to taste
6 corn tortillas, cut into quarters
Shredded cheese, for serving (Monterey Jack, Cheddar, or a blend)
Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream, salsa

Instructions

Crack the eggs into a bowl and whisk them together with a fork, don’t overbeat. Set aside.

In a large skillet, heat a couple of tablespoons of oil over medium-high heat.

Add the diced onion and cook until it’s translucent, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.

Add the diced red bell pepper and cook for 2-3 minutes, until tender.

Add the diced green chile, cumin, paprika, salt, and pepper. Stir well to combine.

Cook for 2-3 minutes, until the flavors meld together.

Pour the whisked eggs over the vegetables in the skillet. Let the eggs cook for about 3-4 minutes, until the edges start to set.

Use a spatula to gently scramble the eggs, breaking them up into small curds.

While the eggs are cooking, warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. To assemble the scramble, place a portion of the egg mixture onto a plate, then top with a few pieces of tortilla, some shredded cheese, and any desired toppings.

Serve hot and devour!

Notes

Use any leftover green chile for another recipe, it freezes well. If using frozen green chile, make sure to thaw it first before using.

For added spice, add diced jalapeños to the skillet with the onion and garlic.

Don’t overmix the eggs, you want to maintain that fluffy texture. Keep the tortillas warm by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Assemble the scramble just before serving, so the tortillas stay warm and the cheese stays melted.

Perfect brunch recipe, can be customized to everyone’s taste with the optional toppings.