Easy Tex-Mex Breakfast Skillet


  • 3 Tablespoons Oil olive oil, vegetable oil, etc.
  • 8 Corn Tortillas cut into strips
  • Salt to taste
  • 1 Clove Garlic minced
  • 1/2 Onion finely chopped
  • 1 Red Bell Pepper chopped
  • 1 Orange Bell Pepper chopped
  • 1 Jalapeno seeded and chopped, optional
  • 1/2 Cup Monterrey Jack Cheese, shredded or other shredded cheese
  • 1/3 Cup Salsa or Salsa Verde
  • 8 Eggs Beaten


  1. Heat the oil in a large skillet over medium heat.  Add the tortilla strips and cook, stirring frequently until browned and crispy.  Move tortilla strips to a paper towel lined plate and salt if desired.

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  2. Add the onion, bell peppers, and jalapeno (if using) to skillet and cook for 2-3 minutes.  Add the garlic and cook for one minute more.

  3. Add the beaten eggs to the skillet and cook until almost set, stirring in the vegetables.  Season to taste.  Remove skillet from heat and stir the cheese into the eggs.  Top with salsa, and tortilla strips.  Serve with beans, sour cream, tomatoes, hot sauce as desired.

Recipe Notes

If you are adding bacon or sausage to this recipe, cook the meat first and set aside, then add to cooked eggs at the end.

Also good with leftover shredded chicken.

Make this ahead: Cook as directed, store the cooked tortilla strips in small air tight containers or baggies.  Store the cooked egg mixture in air tight containers in the refrigerator for up to 4 days.