By Jacqueline in KY on July 21, 2006
Photo by Bergy
Photo by Bergy
"We use to have breakfast at church two days a week and took turns cooking, this was a regular of mine. Serve with refried beans and garlic toast."
Serving Size: 1 (138 g)
Servings Per Recipe: 4
"I cut the recipe back to 2 eggs - no problem. Deluxe version of this recipe would be to serve it with some sour cream, avocado, cheese & Salsa - I controlled myself and just added some salsa. It would be delicious with refired beans Mmm Lovely Sunday brunch dish"
"These eggs are great! I first heard about them some years ago, on a PBS show where this ancient woman was talking about her 'favorite Mexican breakfast', which was *this*. Like another reviewer, I also fried the tortillas crisp - that's how the ancient woman did it also. Served with sour cream and hot sauce.. Delicious!"
"We had this as a quick and easy dinner. VERY YUMMY! I didn't have a green chili pepper so I used a red bell pepper instead. I also cooked the tortilla until some of it was golden brown and crunchy. Other than that I made it just as stated. We only had three servings, if we had done four they would have been too small. I will be making this recipe again and again. Thanks for sharing."
"This was very good. It went together very quickly and easily. We loved the addition of the tortilla strips. This would be a good base recipe for adding: fresh cilantro, cooked chorizo, salsa etc. I served this topped with 4-cheese blend Mexican cheese and sour cream. The serving size seemed a little off (at least for my family). Made exactly as written, it served 1 or 2. Maybe I have bigger eaters in my family. We loved this and I will definitely be making it again. Thank you for sharing this quick and easy alternative to regular scrambled eggs."
"Had this for dinner tonight. At our house, dishes are rated on a scale of 1 to 10. All parties rated this as a 9. It was simple, and good. Thanks Jac The House-Daughter."