Coach's Wife Life
About the Recipe
I developed this recipe on a budget, in a hurry and on a diet! Now that's a trifecta! I had no clue my kids would love it. It's my take on a breakfast burrito meets a dinner taco when you never made it to the store that day!
Ingredients
8 corn tortillas
16 TBS olive oil (or vegetable oil)
6 Eggs
1/8 cup milk
1 cup of cheese (divided by 8 tortillas)
Garlic salt
Optional seasonings: salt and pepper, seasoned salt
Optional toppings: salsa, pico de gallo, guacamole, sliced avocado, sour cream
Preparation
Step 1
Heat 1-2 TBS of olive oil in a cast iron skillet on medium heat. You can use a regular frying pan if you're not an iron skillet lover. Fry a corn tortilla shell for about 1 minute on each side. It will become slightly crisp. Once the tortilla is finished, remove and set aside on a plate. Immediately, generously sprinkle the tortilla with garlic salt. Repeat for desired number of tortillas.
Step 2
Mix six eggs in a bowl with 1/8 cup of milk (breaking the egg yolks). Melt 2 TBS of butter in pan over medium heat. Scramble eggs. Sprinkle your favorite egg seasoning options: salt and pepper, garlic salt and paprika, seasoned salt and pepper).
Step 3
Sprinkle cheese on each tortilla, adding eggs and varius toppings. You can use anything you have on hand: sour cream, salsa, pico de gallo, guacamole, avocado. Enjoy!