Scrambled Tortilla Eggs with Taco Sauce

Total Time
21 min
6 min
15 min
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 oil

2 tsp

uncooked onion(s)

¾ cup(s), chopped

regular liquid egg substitute

2 cup(s)

pepper jack cheese

8 oz, shredded (1 cup)

canned green chili peppers

4 oz, chopped

taco sauce

½ cup(s)


2 Tbsp, coarsely chopped


  1. Cut each tortilla in half, then crosswise into 6 strips, making a total of 48 strips.
  2. 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.
  3. 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.

A happier, healthier you starts here