In a large skillet, heat the olive oil over medium-high heat. Add the tortilla pieces and cook for 2 to 3 minutes, until they begin to get crisp, stirring occasionally.

Add the onion, jalapeno pepper, and garlic, and saute for 1 to 2 minutes, or until the onion is transparent. Stir in the tomato and oregano; mix well.

Add the eggs and stir to scramble until the eggs are set. Remove the skillet from the heat, add the cheese, and stir until the cheese is melted. Top with the salsa and serve.


Rice, black beans and warm corn tortillas make the perfect side dishes for this south of the border gem.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 5 votes.

From sempetri (Team Breakfast Member)

Rating (out of 5):

Be careful not to leave the corn tortilla pieces on the stove longer than 2 minutes at medium high as they will burn.

Comment submitted: 3/16/2016 (#19831)



From chloeee

Rating (out of 5):

Very yummy. I thought 3 tortillas were too much, so I used one large one and cut it into thin strips. That worked really good. Cheers!

Comment submitted: 4/29/2012 (#13854)



From Gerald E.

Rating (out of 5):

This was "muy bueno"! The tortilla pieces give it a real hearty texture. Lots of flavor too. This one is a keeper. Gracias Mr. Breakfast!

Comment submitted: 2/3/2009 (#7520)



From zuloo

Rating (out of 5):

Mmmmmmmmmm.

Comment submitted: 7/30/2008 (#6011)



From redneck_nc

Rating (out of 5):

Wow! I tried this... is awesome!! Thank you!

Comment submitted: 12/29/2006 (#1071)

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