Photo of Scrambled egg chilaquiles by WW

Scrambled egg chilaquiles

Points® value
Total Time
15 min
10 min
5 min
Our take on a classic Mexican breakfast dish. Crisp tortilla chips, drizzled with salsa and topped with scrambled eggs. Add jalapeños, radishes and coriander if you have them on hand too.


Egg, whole, raw

5 medium, raw

Skimmed Milk

2 tablespoon(s)

Ground Cumin

¼ teaspoon(s), level

Calorie controlled cooking spray

4 spray(s)

Tortilla chips

3 bag(s), standard

Tomatillo salsa

40 g

Half fat Cheddar cheese

40 g, grated

Spring Onions

4 medium

Chilli, green or red

1 individual, sliced to serve (optional)


  1. In a medium bowl, beat the eggs, milk and cumin together, season then set aside.
  2. Mist a medium nonstick frying pan with cooking spray set over a medium-low heat. Pour the egg mixture into the pan and cook for 2-3 minutes, stirring constantly until soft-scrambled, or until desired consistency. Remove from the heat and set aside.
  3. Arrange the tortillas on 4 plates. Divide the eggs over the tortillas & top each plate with the salsa, cheese, spring onions and chilli (if using).


Tomatillos are small round fruits that are similar to tomatoes. They’re harvested when they are green and have a bold, citrus-sweet flavour. Tomatillo salsa can be found in most supermarkets, or you can substitute with diced cherry tomatoes.