Scrambled egg chilaquiles
4
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Sometimes you want nachos for breakfast. That’s when you crack a few eggs and open the chips bag. Add jalapeños, radishes, and cilantro if you have them on hand too.
Ingredients
Cooking spray
4 spray(s)
Egg
5 large
Fat-free skim milk
2 tbsp(s)
Kosher salt
¼ tsp(s)
Black pepper
¼ tsp(s)
Ground cumin
¼ tsp(s)
Tortilla chips
40 chip(s), (about 4 oz)
Reduced-fat cheddar cheese
⅓ cup(s), shredded
Fat free salsa
½ cup(s), or salsa verde
Scallions
¼ cup(s), thinly sliced (optional)
Instructions
1
In a medium bowl, whisk the eggs, milk, salt, black pepper, and cumin. Coat a medium nonstick skillet with cooking spray and heat over medium-low. Add the eggs; cook, stirring constantly with a spatula, until soft-scrambled, 2 to 3 minutes, or to desired consistency.
2
Arrange 10 chips each on 4 plates. Dividing equally, spoon the eggs over the chips. Top each plate with about 4 tsp cheese, 2 tbsp salsa, and 1 tbsp scallions (if using).
3
Serving size: 1 plate
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