Mexican Scramble Eggs

This Mexican Scramble Eggs takes less than 10 minutes, making a great quick breakfast when on the run. The tortilla makes it filling, and the green chile gives it a great taste.

Honesty, one morning I had some veggies that I had to use up before they went bad, and this is how I came up with this recipe. I was quite surprised how much the kids really liked it. After that day it has been on repeat.

What I love about this recipe is, it’s so simple, quick, and it can be easily adjusted if only serving for one. These measurements do not need to be exact, you can use other vegetables as well, or anything you have on hand. The combinations are unless.

Here are other breakfast recipes you might like

Machaca con Huevo (Shredded Beef with Egg)

Traditional Pozole Rojo

Let’s start making Mexican Scramble Eggs

Ingredients

• Corn tortillas– When cutting the tortillas, it does not have to be perfect; you can cut into squares with a knife or tear with your hands.
• Oil– The oil is for frying the corn tortillas.
• Green bell pepper
• Red bell pepper
• Diced green chiles– This comes in a can; you can find them in the Mexican section of your grocery store.
• Eggs
• Salt– Is to taste.
• Black pepper– Is to taste.

Instructions

1. In a medium pan over medium to high heat, heat oil, and fry torn corn tortillas until golden brown.
2. Remove corn tortillas from pan; set aside, into the same pan place green bell pepper, red bell pepper, and diced green chiles; sauté for 3-5 minutes until they become translucent. 
3. In the same pan, add corn tortillas, eggs, salt, and pepper; mix and cook until eggs are fully cooked.

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