Jessica's Breakfast Chalupas are perfect to serve for breakfast or an appetizer at your next brunch!
10 mins Cook Time
15 mins Yield: 6 servings
- 6 Eggland's Best eggs
- 1/4 cup milk
- 1 tablespoon butter
- 1/2 small onion, finely chopped
- 1/2 red bell pepper, finely chopped
- 3 1/2 oz. canned diced green chilies
- 1/4 cup salsa (or more if desired)
- 6 chalupa shells (or corn tortillas)
- Shredded Cheese for garnish
- Fresh herbs for garnish
Spread chalupa shells on a platter and set aside.
Scramble eggs and milk together; set aside.
In a large skillet, heat butter over medium heat; sautee onion until tender; add bell pepper and continue to saute until pepper is soft.
When pepper becomes soft, turn heat down to medium-low and add egg mixture.
Add green chilies and salsa to pan, and stir all ingredients together; cook until eggs are set but not dried out (approximately 4 minutes).
Spoon eggs over chalupa shells, garnish with your favorite fresh herbs or shredded cheese and serve.
Chalupa shells can be found at grocery or specialty stores. You can easily substitute them in this recipe by using corn tortillas by spraying them lightly with cooking spray, and baking at 350 degrees F for 10 minutes, or until they are crispy.
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