This is my lightened up version of this classic Tex-Mex breakfast. It’s great for breakfast, lunch or a light dinner. Serve with beans and assorted taco style toppings. We have at least one breakfast for dinner a week since they are so quick, easy, inexpensive and yummy.
To make this #dinnerdoneby9am I chop all he veggies and tortillas in the morning, whisk the eggs, milk and seasonings, then cover and refrigerate. Then I cook everything just prior to serving.
-1 Tbsp butter
-1/2 red onion, diced
-1/2 bell pepper, diced
-3 roma tomatoes, diced
-4 corn tortillas chopped into bite-sized pieces
-8 eggs
-1/4 cup milk
-1/2 tsp salt
-1/2 tsp pepper
-2 Tbsp chopped cilantro
-(optional) 1/2 cup shredded cheddar or cotija cheese
-assorted toppings; sour cream, hot sauce, avocado etc.
Melt the butter in a medium to large skillet over medium heat. Add the onion and bell pepper, saute until they begin to soften, about 5 minutes. Add the tomatoes and tortillas, stir, reduce heat to medium low. Whisk together the eggs, milk, salt and pepper. Pour the egg mixture into the pan, gently folding the eggs and veggies while they cook. Once eggs are cooked and no longer runny stir in cilantro and top with cheese (if using). Serve with desired toppings and sides.
