Huevos con Tortillas, a traditional Mexican breakfast dish, is deliciously satisfying. Crispy from the bacon grease used to fry the flour tortilla chips, the chips are then tossed with beaten eggs and scrambled together to make a savory dream of a perfect breakfast or brunch dish.
Need a special recipe for Sunday brunch? Huevos con Tortillas satisfies both your breakfast cravings and your Mexican food cravings all at once! Flour tortillas are cut into strips then fried in bacon grease (decadent, for sure!). Scramble the chips with the eggs, then serve this delicious dish with a side of bacon and refried beans. Crunchy eggs = scrumptious! Yum!
Here’s the back story…
My sister (Dawn), her husband (Jay) and Dawn’s son (Kyle) came for a visit recently to help me with a family project. They live in a neighboring state, so we aren’t able to get together all that often, maybe a couple of times a year. So, I asked her if she would teach me to cook one of her favorite recipes to share on my blog in my Teach Me to Cook series. But, here’s the thing:
I forgot that she doesn’t really cook much, nor does she like to cook! Dawn is a very sweet, loving person and not wanting to disappoint me, I’m sure my request threw her in a bit of a tizzy!
I’m an anomaly in my family. My mother didn’t like to cook, so she didn’t really spend much time in the kitchen cooking. She had four children (3 girls and a boy) and had to feed us, but she would make us the same dinner night-after-night: a hamburger patty, white rice and green beans. I don’t think any of us children eat white rice on a regular basis anymore because we grew tired of it, but we all love potatoes! Potatoes of any kind – baked, mashed, au gratin, scalloped, twice baked, etc., plus, of course, French fries! And, bread – dinner rolls, baguettes, sandwich buns – you name it, if it’s a carb and not rice, we love it!
Anyway, back to this story of my Mom NOT teaching us to cook…
In all fairness, she didn’t like to cook because her mother didn’t like to cook, so didn’t teach her daughters to cook (my mother and her twin sister). My grandmother was adopted into a privileged family (i.e., wealthy), so in her early years, she had servants that took care of that mundane kinda stuff.
But, during the Great Depression, my great-grandfather lost everything and by the time my grandmother married my grandfather, she had to learn to cook somewhat just to put dinner on the table for her family. She was a picky eater, so she wasn’t very creative. But the few dishes she made, she made well (Dorothy’s Stuffed Mushrooms, Creamed Potatoes with Ham and Petite Peas, Carole’s Corn Chowder, Goldenrod Eggs [ok, I admit it – that’s my grandfather’s recipe!], Crazy Chocolate Cake).
Back to my Mom…
She did love to bake and cranked out a regular supply of baked goods – cakes, pies, cookies, cobblers and pizza (she considered that “baking”). I’ve got a few of her recipes on this blog: Foil-Wrapped Roasted Turkey, Classic Egg Salad Sandwiches, Mom’s Old Fashioned Banana Nut Bread, Mom’s Old Fashioned Coffee Cake, and my Oatmeal Cookies that were inspired by my mother’s recipe.
So, the end result of my mother not liking to cook is that 3 out of her 4 children don’t spend any time cooking on a regular basis. Instead, they rely on their spouses or easy-to-throw-together partially pre-made meals or they go out to restaurants.
However, my father loved to cook. And, he was a very creative cook because as an Air Force pilot, he traveled the world during his military career. He came home from his travels filled with great ideas and would make us delicious meals (Avocado Nut Sandwiches, Doctored Hamburgers, Perfect Beef Gravy, Garlic Rib-eye Roast, Homemade Turkey Gravy).
For some reason, I was a bit more curious then my siblings and developed a love of cooking watching my father and helping as his sous chef. That love of cooking became a necessity in my 30’s when I started having severe migraines. Over about a five-year time-frame, I learned that my migraines were caused by food additives (MSG, nitrates, sulfites, etc.), so I learned to cook using less pre-packaged food.
This is not meant to be a criticism of my siblings lack of cooking expertise!!! I promise we are all on good terms and really, really, really like and love each other! This is just to explain how Huevos con Tortillas came to be: Dawn asked her husband, Jay, for one of his favorite recipes!!
This is Jay frying the flour tortillas for Huevos con Tortillas.
This is my nephew (Dawn’s son), Kyle, slicing avocados to serve with Huevos con Tortillas.
This is Jay, again, explainin‘ to me how to make Huevos con Tortillas. At this point, he’s fried about half of the flour tortillas and has another batch to go.
Dawn steps in to help fry the flour tortillas to speed up making Huevos con Tortillas for our breakfast! The morning is whizzing by (I warned them that it takes twice as long to make a recipe for the blog because I take lots of pictures and ask lots of questions!).
And, this is Dawn – happy to have both her husband and son slaving in the kitchen so that she can eat Huevos con Tortillas for breakfast!
Here’s a close-up of our breakfast – Huevos con Tortillas served with a side of bacon, refried beans and slice avocado. Yum! Traditional garnishes include fresh cilantro, Pico de Gallo, your favorite Mexican hot sauce and salsa, sour cream (or Mexican crema), grated cheddar cheese (or Cojita), pickled or fresh jalapenos.
Here’s a collage to pin to Pinterest! Thanks for sharing!
Materials and Supplies
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Here’s the recipe:
- 8 slices of bacon
- 5 - 12" diameter flour tortillas
- 1 teaspoon olive oil
- 1 red bell pepper, seeded and chopped
- 1 yellow onion, peeled and chopped
- 8 large eggs
- ½ cup milk
- 15-16 ounce can of favorite refried beans
- 1 large avocado, peeled, seeded and sliced
- Favorite Mexican hot sauce and/or salsa
- Pico de Gallo
- Fresh cilantro, leaves picked from stems
- Sour cream or Mexican crema
- Grated cheddar cheese or Mexican Cojita cheese
- Pickled or fresh jalapenos
- In a large non-stick skillet, fry bacon over medium heat until crispy.
- Remove bacon from skillet (reserve bacon grease) and transfer to paper towel-lined plate, drain and set aside.
- In a separate, smaller non-stick skillet, saute red pepper and onion in olive oil until onion edges are lightly browned; remove from heat and set aside.
- In the meantime, stack flour tortillas on top of each other and cut into 2-inch squares using a sharp knife.
- Replace large skillet with reserved bacon grease onto stove top and turn heat to medium.
- Add cut tortillas a handful at a time and saute in bacon grease until lightly browned, turning each chip over using tongs to brown both sides.
- Remove chips to paper towel-lined tray and continue cooking the rest of the chips until all chips are browned.
- Beat eggs with milk using either an immersion blender or a hand mixer until frothy.
- When last of the chips are done, add back all chips to large skillet.
- Add pre-cooked red pepper and onion and stir to combine.
- Add beaten eggs all at once and scramble entire mixture together at once until eggs are set.
- Serve with heated refried beans, reserved bacon strips, sliced avocado and other garnishes.
More Cinco de Mayo Recipes from Toot Sweet 4 Two’s Archives:
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