Breakfast Tortilla Stack
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Breakfast Tortilla Stack
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This Breakfast Tortilla Stack has flour tortillas that are layered with scrambled eggs with green chiles, a sour cream sauce and cheese for a breakfast dish that is perfect for breakfast, lunch or dinner!
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Ingredients
- 9 egg
- 1 (4.5 oz) can green chiles chopped
- 8 oz sour cream
- 1 tablespoon taco sauce plus more for serving
- 1 teaspoon taco seasoning
- 2 tablespoons vegetable oil
- 5 flour tortillas
- 3 cups cheese shredded
- 2 tablespoons cilantro chopped
- avocado for serving, diced, leaves for cilantro
- tomato
- cilantro
Instructions
- Preheat the oven to 400ºF. Spray the bottom of a 9-inch springform pan with nonstick cooking spray.
- Crack the eggs into a large bowl and whisk. Season with salt and pepper. Heat a medium skillet over medium-low heat and spray with nonstick cooking spray. Add the eggs a cook, stirring gently with a spatula. When the eggs are almost done, add the green chiles. Continue to cook until done, but not completely dry. Set aside.
- In a small bowl, combine the sour cream, taco sauce and taco seasoning. Set aside.
- In a large skillet, heat 1 tablespoon of the oil over high heat. Add a tortilla and cook until browned and somewhat crispy, then flip and cook the second side. (This should go fairly quickly - if the tortilla is taking longer than a minute, turn the heat up.) Remove the tortilla to a paper towel lined plate. Repeat with the remaining tortillas.
- To assemble, place a tortilla in the bottom of the springform pan. Spread 1/5 of the sour cream mixture over the tortilla, then top with 1/4 of the eggs. Sprinkle on 1/5 of the cheese, then sprinkle with 1/2 tablespoon of cilantro. Repeat 3 more times. Place the last tortilla on top, then spread the remaining sour cream mixture over the top then top with the remaining cheese. Cover the pan with foil and bake until warmed through and the cheese is melted, 25-30 minutes. Remove from the oven and allow the stack to sit for 10 minutes. Top with chopped tomatoes, avocado, additional cilantro leaves, and a drizzle of hot sauce.
Notes
- *You can use whatever kind of cheese you’d like - I used a combination of Monterey Jack and cheddar because that’s what I had on hand.
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include any toppings.
Nutrition Information
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Serving
1/6 of recipe
Calories
516kcal
(26%)
Carbohydrates
25g
(8%)
Protein
23g
(46%)
Fat
36g
(55%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
10g
(59%)
Trans Fat
0g
(0%)
Cholesterol
346mg
(115%)
Sodium
449mg
(19%)
Fiber
0g
(0%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Serving | 1/6 of recipe | |
| Calories | 516kcal | 26% |
| Carbohydrates | 25g | 8% |
| Protein | 23g | 46% |
| Fat | 36g | 55% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 10g | 59% |
| Trans Fat | 0g | 0% |
| Cholesterol | 346mg | 115% |
| Sodium | 449mg | 19% |
| Fiber | 0g | 0% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
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