The Baker Upstairs: lifesaver



This is totally my go-to dinner. We always have the ingredients on hand, it's super yummy, and it takes something like 10 minutes to make. I should probably be embarrassed by how often we eat this, but it just tastes too darn good.

Eggs and Tortillas

6 corn tortillas, torn into pieces
1-2 tsp. oil (just drizzle some in)
5 eggs, beaten well
1 can green chilis
1/2 cup grated cheese (I like pepper jack)
salt and pepper to taste

Heat oil in a skillet over medium heat. Add tortillas and cook until slightly browned and crispy. Add eggs and green chilis, stir until eggs are cooked. Add cheese and salt and pepper, and serve.


  1. Are the tortillas left in the pan with the eggs poured over them? Are they torn? Or do you mix them together after each is cooked? My grown kids refuse to eat eggs without salsa, but I'll bet my son would like these.

    1. Yes, you tear the tortillas into pieces, and pour the eggs over them. I updated the recipe a little to make it less confusing (I hope!).