Tortilla and Egg scramble is huevo con tortilla. It’s a breakfast favorite yet I can’t personally limit this meal to only am hours because it’s fulfilling at any time of the day! You’ll need 5-ingredients and about 10 minutes until the noms start.

Some people don’t like to eat eggs beyond brekky time and that’s ok, we respect that. We love ’em around here whenever we feel like a quick, tasty meal with a hint of garlic.
Why You should Try this Tortilla and eggs breakfast
Not like chilaquiles and not papas con huevo but still comforting. It’s a meal I once thought was ‘como chila-nada’ but there are just those little meals that do the trick and this is one of them. Comfort!
Then there is migas, but migas is often made from chips. When I make migas it’s from leftover chips that are usually reaching day 10ish and I got to make something with them.
Ingredients in the Scramble
Grocery Quick List: oil, butter, garlic clove (or just half), eggs, white corn tortillas.
- 6 tortillas
- 3 eggs
- 1 garlic clove, minced
- butter
Optional (if you want to eat it just like the photo):
- queso fresco or cotija
- cilantro
- sour cream or crema mexicana
and when In Season…
- avocado slices, or avocado salsa
Ingredient Notes / Variations
- Garlic – I’m gonna add this clove of garlic mention first! Why so important? because it holds a special place in the flavor of this comfort meal. Think of papas con huevo recipe, but way quicker to cook.
- Use half a minced clove if you don’t like strong flavor. Or omit if you’re making it for littles, they can taste/sniff out anything.
- Fresh is best, jarred is second, use 1/4 tsp if using jarred. Watch it carefully and don’t let it burn, you got this!
- Eggs – whole or eggs whites. I’ve made both styles and honestly whole eggs taste better when the dish is all brought together.
- If only working with eggs whites, just add a bit more to make up for that yield missing from the yolks and 1/2 tsp more butter.
- Tortillas – white corn is preferred for softer in texture bites. Yellow corn for that deeper cal flavor, if that’s the style you like. It’s all a matter of flavor preference.
- When making with yellow corn tortilla, a dollop of creamy refried black beans or peruano beans is all warmth and so satisfying.
- Use flour? No. I’d prefer an egg burrito if going that route.
Step-By-Step Instructions
How to make the Eggs with Tortillas
Heat oil and soften up tortillas on the heated pan.
Moving warm and oiled tortillas to one side, place butter and saute garlic on other side before adding egg mixture.
A printer-friendly recipe card with instructions is available at the bottom of this post.
Wait for some eggs bubbling..
Be gentle and quick when folding the tortilla into the eggs to scramble.
Careful not to overcook. Turn stove off and place on a cooled surface.
Ways To Prevent Overcooked Eggs
Keep em soft, that’s how they taste the best! Retaining their natural and savory tasting flavor. This is my preferred take…
Once transferred from cooking pan, this my most practical advice for keeping your meal warm until ready to eat:
- Place in a food storage dish and place lid/kitchen towel over it, but not airtight.
- Use a piece of foil that can easily be completely sealed if not eating immediately. You can always repurpose the aluminum foil if you make burritos or breakfast tacos. Or simply store in a bowl and cover, same-same.
Foods To Enjoy With Eggs and Tortillas
If turning this into a full meal, any of these combinations or sides go well with this scramble.
- Brioche French Toast
- Breakfast Potatoes and Greens, think powerbowl nutrition
- Fresh Baked Concha
- Yogurt, fruit, and granola.
- Fresh Fruit cup
Pro Tips / Receta Notes
Recipe yield: 2.5 cups scrambled egg y tortilla.
Storage: Always keep eggs in proper food storage with lid. Tortillas benefit from this too otherwise they will dry out and be super unappetizing. This is your heads up.
Enjoy your new Tortilla Breakfast rotation
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Huevos con Tortillas Breakfast
DESCRIPTION
Equipment
- Chopping board
- Knife
- Skillet or frying pan
- Spatula
Ingredients
- 6 whole tortillas diced, about 1.5 cups
- 1 tbsp olive oil or other neutral oil or butter
- 1 tsp butter
- 1 clove garlic minced
- 3 whole eggs your choice; or egg whites
Recommended Toppings
- Mexican sour cream
- Cilantro or Homemade Salsa Verde
- salt to taste just a pinch
- onion red or white
Instructions
To make Eggs and Tortilla breakfast
- Heat pan on medium heat. Immediately place oil to the pan (heat about 2 minutes).
- Once oil has heated, add diced tortillas to the oil. Move pieces so they can freely touch the oil. Let cook for 2 minutes until all pieces have softened from warming.
- Using spatula, move tortillas to one side of pan and add butter to pan surface. Once butter melts, add the garlic to butter and let saute for one minute.
- Add eggs to the pan over the butter and gently scramble into the tortillas. The eggs will cook quickly. Turn stove off and let sit for 1 minute before transferring to plate or into warm corn or flour tortillas.
- NOTE: Once transfered, cover egg dish with towel or a lid if not eating immediately. This breakfast favorite is best eaten fresh.
Notes
- Recipe yield – Enough for 2 comforting bowl servings. Or two Breakfast Burritos.
- Storage – Nopales and eggs taste best when eaten fresh. Any leftovers should be stored in an airtight food safe container and refrigerated until warm.
- Eggs – For single servings use 1 egg: 3 tortillas. You are welcome.
For the more pro tips & ways to flip, visit the full post at the website. Thank your support and visit at LatinasQueComen.com!
Nutrition
Equipment
- Frying Pan
- Knife
- Aluminum foil or food storage
- Spatula for scramble
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