By ohioeggs  ,

October 19, 2015

0.0 0
  • Prep: 20 mins
  • Cook: 10 mins
  • 20 mins

    10 mins

    30 mins

  • Yields: 4 servings


6 eggs

1/4 cup buttermilk, sour cream or milk

Cooking Spray

1/2 cup chopped green onions

Salt & pepper (optional)

3 flour tortillas (9-inch)

1-1/2 cups shredded Mexican four cheese blend

1 cup chopped ham or cooked, crumbled bacon (optional)

Chopped cilantro (optional)

1 cup salsa


Heat oven to 375°F.

Beat eggs and buttermilk in medium bowl until blended.

Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly. Remove from heat.

Spray bottom of 9-inch pie plate with cooking spray. Place one tortilla on the bottom. Top with half of the scrambled eggs, ½ cup cheese and if desired, ½ cup ham. Top with another tortilla and repeat layers of eggs, cheese and if desired, ham. Top with remaining tortilla and cheese. Bake in 375°F oven until cheese is melted and the dish is heated through, about 10 minutes. Sprinkle with cilantro; cut into 4 wedges. Serve with salsa.

Photo and recipe provided by the American Egg Board

Nutrition Facts

Serving Size1/4 of recipe
Sodium1,109 mg
Protein25 g
Cholesterol318 mg
Total Fat25 g
Saturated Fat11 g
Polyunsaturated Fat2 g
Monounsaturated Fat5 g
Total Carbohydrates34 g
Dietary Fiber3 g

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