You must be logged in to post a review.
A great reason to have tortilla chips for breakfast.
For the tortilla chips:
Cut the corn tortillas in quarters. Heat a small skillet on medium heat. Once the oil is heated (about 3–4 minutes), add about 5 of the tortilla pieces to the skillet. Cook each side of the tortillas until they’re a golden color. Then remove them from the skillet on to a plate with a paper towel and continue to cook the tortillas in batches. Set aside.
For the scrambled eggs:
In a small bowl, add the eggs and milk. Whisk together and set aside for a moment. Heat a medium size skillet on medium heat and add half of the butter (1 tablespoon). Add the onion and the green and red bell peppers to the skillet. Sauté for about 5 minutes. Then move the veggies to the outer edges of the pan and add the remaining butter. Next, add the egg mixture and gradually mix it in with the veggies. Season with salt and pepper. Continue stirring the eggs and veggies until the eggs are completely cooked. Remove the pan from the heat and set aside.
For the chilaquiles:
While the eggs are cooking, shred the cheese and set aside. Heat a skillet on medium heat and add the chili. If the chili is on the thick side, add ¼ cup of water or a little more if needed to thin it out just a bit. Once the chili is hot, add the tortilla chips in the pan with the chili.
Cover each chip with the chili. When the chips start to soften, remove them along with some of the chili on to the serving plates. Next, add the scrambled egg, and top with the remaining chili. Then top with the shredded cheese.
Garnish with slices of avocado and green onion. Serve while hot.
Why stand in line at a coffee shop or sit in a drive-thru for a poor quality breakfast sandwich when you can have a super yummy one in less than 10 minutes? This is quick, cheap, easy and you probably already have the ingredients in your kitchen. Try it out; once you make these at home, you will never go back.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!