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Breakfast Tortilla Stack

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!

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 6 servings
Calories: 516 kcal
Course: Breakfast
Cuisine: Mexican

Ingredients

  • 9 eggs
  • 1 (4.5 oz) can chopped green chiles
  • 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 shredded cheese
  • 2 tablespoons chopped cilantro
  • diced avocado, diced tomatoes, and cilantro leaves for serving

Instructions

    Cup of Yum
  1. Preheat the oven to 400ºF. Spray the bottom of a 9-inch springform pan with nonstick cooking spray.
  2. 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.
  3. In a small bowl, combine the sour cream, taco sauce and taco seasoning. Set aside.
  4. 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.
  5. 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

Serving 1/6 of recipe Calories 516kcal (26%) Carbohydrates 25g (8%) Protein 23g (46%) Fat 36g (55%) Saturated Fat 14g (70%) Polyunsaturated Fat 10g Trans Fat 0g Cholesterol 346mg (115%) Sodium 449mg (19%) Fiber 0g (0%) Sugar 2g (4%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 516

% 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.