Easy egg chilaquiles with avocado

Total Time
20 min
10 min
10 min
This quick chilaquiles (eggs scrambled with tortilla strips) recipe is right-sized as a cozy breakfast for two. Scale the recipe up or down to suit your crowd. If you cannot find mild, dry, slightly crumbly Mexican queso fresco, substitute crumbled goat or feta, ricotta salata, or Monterey Jack cheeses for equally delicious results. If you prefer your tortilla as a wrapper, turn this into a breakfast burrito by jumping to Step 2 after spraying the skillet with cooking spray. Just wrap the cooked egg mixture and toppings in the tortilla instead.


Cooking spray

4 spray(s)

Corn tortilla

2 tortilla(s), medium, halved and cut into thin strips


4 large egg(s)

Table salt

tsp, or to taste

Black pepper

tsp, or to taste


4 Tbsp


½ small, pitted, peeled, and thinly sliced

Crumbled queso fresco cheese

3 Tbsp


2 Tbsp, torn or chopped


  1. Spray medium skillet with nonstick spray. Add tortilla strips and cook over medium-high heat, tossing and stirring, until edges of tortillas begin to brown. Transfer to plate.
  2. Beat eggs, salt, and pepper in medium bowl. Spray skillet again with nonstick spray and set over medium heat. Pour eggs into skillet and cook until they begin to set, about 2 minutes, pushing eggs toward center of skillet to form large, soft curds. Add tortilla strips and continue cooking until eggs are just set, about 2 minutes longer.
  3. Divide egg mixture evenly between 2 plates; top each with 2 tablespoons salsa, half of avocado, and 11/2 tablespoons queso fresco. Sprinkle with cilantro.
  4. Serving size: 1 plate


Freestyle it Want to try scrambled tofu chilaquiles? Just substitute 1 cup drained silken tofu for the eggs and cook, breaking up chunks with your spatula, until heated through, about 6 minutes. You can add a pinch of turmeric for yellow color if you like.