Scrambled eggs with tortillas and taco sauce

SmartPoints® value per serving
Total Time
21 min
6 min
15 min
This clever egg recipe is full of flavor and ready in only 20 minutes. Eggs scrambled with crisp tortilla strips, golden sauteed onions, chiles and cheese are a can't miss combination for a quick breakfast or a breakfast-for-dinner when time is tight. This warm and inviting combination gets finished with some taco sauce and cilantro. If cilantro gives you the soapy taste try using chives or parsley instead. Serve these eggs with some whole wheat toast or some fresh mango tossed with lime juice and a touch of cayenne to keep with the Mexican theme.


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.

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