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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Eggs with corn tortillas, very quick and tasty for breakfast/brunch, even dinner. This recipe is from Celebrate San Antonio, a cookbook by the San Antonio Junior Forum. Ingredients:
8 corn tortillas, cut in 8 wedges each |
12 eggs, slightly beaten |
8 bacon, slices |
4 green onions, sliced thin including tops |
12 cherry tomatoes, cut in halves |
2 fresh jalapenos, peppers. sliced thin with seeds removed |
1 cup shredded cheddar cheese |
Directions:
1. In a skillet, brown bacon, remove from pan and cut into small bits; set aside.
2. Fry tortilla strips in bacon fat (or corn oil) until slightly crisp (about 30 seconds). Add remaining ingredients and bacon all at once.
3. Scramble until eggs are firm.
4. Serve hot with flour tortillas and refried beans.
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