"These tortillas stuffed with scrambled eggs, beans, and salsa are great anytime! Can be enjoyed cold as well, so they're perfect to pack for the kids' lunches (or to bring yourself). Very fast and nutritious!" — Lysa
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4 (6 inch)
1 1/2 cups
I've made this twice and it was good both times. The second time, I put the beans and salsa right on the tortilla (instead of in the pan on the eggs), scrambed the eggs and used sour cream instead of mayo.
Next time I'll add a lot more beans and salsa to give it a kick. I liked it, though.
This the easiest recipe and the flavour is incredible.
I followed the recipe as directed. It was delicious! It was quick and easy to make when you are short on time. I've made it twice. The second time I made it, I decided to add more salsa because I loved the spicyness. This is a great recipe! I'll definitely make it again and again!
JAN 2011 UPDATE: I make this A LOT. Now I add some shredded cheddar cheese on top of the egg as it cook (after u put the beans in). It's delicious!
These were eggcellent!! I sprinkled my tortillas with some shredded italian cheese and zapped it in the microwave instead of using the mayo. This was the "glue" that held it together. I didn't have the lettuce so I left it out and added some garlic and onion powders to my eggs before I scrambled them. Good breakfast recipe..thanks.
This is great for a change of pace.
Like LadyHughes, we have these regularly but substitute whatever we happen to have on hand in the eggs, such as peppers, onions, ham, etc. A quick, nutritous and filling breakfast.
Just great for something different on the weekend. Use home made salsa with fresh herbs and half a red onion.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 178
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