Scrambled Tortilla Eggs with Taco Sauce
- Total Time
This delicious, versatile and easy to make eggs is the perfect meal after a long day at work.
corn tortilla(s)4 small, (6-inch) each
canola oil2 tsp
uncooked onion(s)¾ cup(s), chopped
regular liquid egg substitute2 cup(s)
pepper jack cheese8 oz, shredded (1 cup)
canned green chili peppers4 oz, chopped
taco sauce½ cup(s)
cilantro2 Tbsp, coarsely chopped
- Cut each tortilla in half, then crosswise into 6 strips, making a total of 48 strips.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the tortilla strips and cook, tossing frequently, until crisp and golden, about 5 minutes. Transfer the strips to a plate.
- Add the onion to the same skillet and cook over medium heat, stirring occasionally, until golden, about 5 minutes. Add the egg substitute, cheese, and chiles; cook, stirring occasionally, until the eggs are slightly set, about 2 minutes. Stir in the tortilla strips and cook until the eggs are scrambled and firm, about 2 minutes longer. Serve at once with the taco sauce and cilantro. Yields 3⁄4 cup scrambled egg mixture and 2 tablespoons taco sauce per serving.