- 1 1/2 teaspoons olive oil
- 2 corn tortillas, cut into small squares
- 5 eggs
- salt and ground black pepper to taste
- 1/4 cup shredded Cheddar cheese
- 1/2 (14 ounce) can enchilada sauce (such as Old El Paso®)
- Heat olive oil in a large skillet over medium heat. Add tortilla squares; cook and stir until crispy, about 5 minutes.
- Whisk eggs, salt, and pepper together in a bowl. Stir in Cheddar cheese.
- Pour egg and cheese mixture into the skillet; cook and until eggs are firm, about 5 minutes. Pour enchilada sauce on top.
05/25/2018
recipepes.com
Breakfast Chilaquiles, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
