Easy Mexican-Inspired Breakfast
Easy to make Mexican-inspired breakfast with ingredients found in your kitchen.
Equipment
- 1 Skillet
Ingredients
- 6 Eggs
- Pepper
- 7 Mini Tomatoes
- 1/2 Cup Bell pepper
- 2 Corn Tortillas
- 1 Avocado
- 1/2 Cup Cheddar Cheese
- 1/2 Cup Cilantro
- Sour Cream
Instructions
- In a bowl, whisk six eggs. In a large skillet, heat some butter on low. Once the butter is heated, add the egg mixture. Cook some scrambled eggs. I like to sprinkle pepper first before I cook the eggs. A trick I learned once when watching a YouTube video was to let the egg mixture sit for about twenty seconds in the pan. Stir the eggs with the spatula, lifting and folding as you go along. Then for another ten seconds, let the eggs sit and repeat the lifting and folding process. Once the eggs are complete, turn off the burner. The eggs will turn out perfectly when you cook them this way. Next, chop some tomatoes and bell pepper. Shred some tortillas and add them to the egg mixture. Add the chopped tomatoes and bell pepper to the egg mixture in the pan. Top with shredded cheddar cheese, cilantro and avocado. Serve with a little dollop of sour cream. This dish serves about two to three people. Enjoy!
Notes
When I made this recipe, the eggs were the only thing I cooked. For the tortillas, I had to warm them up in the microwave. The ones I had were frozen. They last longer when you freeze tortillas. You can warm the tortillas or if you want you can cook them on the stove. For this recipe, you can use any kind of bell pepper. I didn't cook the bell pepper or the tomatoes. I just added them as if you were making a taco salad. Enjoy the recipe!