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Round white plate topped with tortilla chips, scrambled eggs, cheese, salsa, and scallions

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 item(s), large

Fat free skim milk

2 Tbsp

Kosher salt

¼ tsp

Black pepper

¼ tsp

Ground cumin

¼ tsp

Tortilla chips

40 chip(s), (about 4 oz)

Reduced fat cheddar cheese

⅓ cup(s), shredded

Salsa

½ cup(s), or salsa verde

Scallions

2 medium, 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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