This very easy-to-make and delicious recipe is from Colleen and Shaan, Innkeepers and Owners of
Casa de la Cuma Bed & Breakfast in Santa Fe, New Mexico.
Learn all about
Eggs and how to cook them, and for more great brunch ideas,
check out my
Brunch and Breakfast Recipes.
Brunch and Breakfast
Yields: 4 servings
Prep time: 20 min
Cook time: 15 min
2 (10-inch) burrito-size
or wraps (use different flavors of tortillas for variety and presention)*
Grated cheese (use a mix of Monterey Jack and Cheddar cheese)
3 to 4 slices bacon
, cooked and crumbled
, roasted until water is not seeping from them**
* You can use purchased tortillas or learn how to make
** Canned green chiles may be substituted
If your griddle is not a non-stick, lightly spray with non-stick cooking
spray. Heat your griddle on medium-low heat.
Place one of the tortillas/wraps on the hot
griddle. Top with 1/2 of the cheese, spreading evenly to edges. Once the
cheese is melted, remove from the griddle to a small cookie sheet. Repeat
process with the remaining tortilla. Do not stack the tortillas prior to assembly.
In a small bowl, add eggs and whisk to blend.
In a non-stick frying pan over low heat,
cook eggs until eggs are thickened but still moist. Remove from heat and
spread cooked eggs over the top of one (1) of cheese-topped tortillas.
Sprinkle bacon pieces over the eggs on the tortillas. Cut the green chiles into thin strips and place on top of the bacon.
Reheat your griddle and lightly spray with non-stick cooking spray if needed.
Place remaining cheese-topped tortilla,
upside down (cheese side down) on top of the tortilla with the scrambled
eggs. Place entire tortilla stack onto the hot griddle and cook until golden
brown and crispy. Carefully turn and cook the other side until golden brown
and crispy. Remove from heat and place onto a cutting board. Using a sharp
knife, cut cooked tortilla into four (4) section. Place on serving plates
and serve with sour cream and salsa.
Makes 4 servings.