Ingredients
Scale
- 8 small flour tortillas (6-inch size)
- 6 large eggs
- 1/4 cup whole milk (or any milk of your choice)
- 1 cup shredded sharp cheddar cheese (or Monterey Jack for a milder taste)
- 1/2 cup diced bell peppers (red, yellow, or green)
- 1/2 cup diced onions
- 1/2 cup cooked chorizo sausage, crumbled (optional; substitute with cooked black beans for a vegetarian twist)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- 1/4 cup salsa or pico de gallo (optional, for serving)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or nonstick spray.
- In a medium skillet, heat the olive oil over medium heat. Add the diced onions and bell peppers, sautéing until softened and fragrant, about 5 minutes.
- If using chorizo, add it to the skillet and cook until browned and cooked through, about 4 more minutes. For a vegetarian option, stir in cooked black beans at this stage just to warm them through.
- In a mixing bowl, whisk together the eggs, milk, ground cumin, smoked paprika, salt, and pepper until well combined.
- Stir the sautéed vegetables (and chorizo or beans) into the egg mixture. Then fold in half of the shredded cheese.
- Warm the tortillas slightly in the microwave or on a dry skillet to make them pliable. Line the baking dish with the tortillas, folding the edges up slightly to create small cups or pockets.
- Pour the egg and vegetable mixture evenly into each tortilla cup. Sprinkle the remaining cheese on top.
- Bake uncovered for 15-18 minutes, or until the eggs are set and the cheese is melted and golden around the edges.
- Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro and serve with salsa or pico de gallo on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
