This Breakfast Tortilla Stack has flour tortillas that are layered with scrambled eggs with green chiles, a sour cream sauce and cheese for a breakfast dish that is perfect for breakfast, lunch or dinner!
One of the things that I struggle the most with as a food blogger is that I have so many ideas, but not enough time to make them all. Not even counting cookbooks or magazines that I want to cook from, but I’ll often have an idea come to me from out of the blue, and I’ll think it’s the greatest recipe ever. And then I’ll sit on that idea for 6 months before I either actually do something about it and make it, or I’ll just completely forget about it.
I actually have a note going in my phone where I keep a bunch of these ideas, just so that I won’t forget about them.
And then, sometimes I’ll actually get around to making one of those ideas, and then I’ll kick myself for not making it sooner because it was that good.
This Breakfast Tortilla Stack is one of those ideas. It’s not a new concept – I’ve been loving the tortilla stacks here on Taste and Tell. It all started with the Chicken Tortilla Stack, which I shared back in 2013. It has gone on to become one of my favorite recipes, and one of yours, too, judging by how many of you visit this recipe.
After the success of the Chicken Tortilla Stack, I made the Taco Tortilla Stack about a year later. It was around that time that the idea popped into my head to make a tortilla stack for breakfast. I knew it would be good, but of course, I sat on that idea for another year.
I knew this tortilla stack recipe was going to be a good one, and boy, was I right. This is the perfect recipe to serve for breakfast, lunch or dinner. I love a good breakfast recipe that translates well over to breakfast for dinner! And this recipe was so good that I ended up making it for dinner twice in one week!! (I would have totally made it for breakfast if I wasn’t always so darn tired in the morning!!)
Layers of Old El Paso tortillas are filled with a mixture of sour cream, hot sauce and taco seasoning, plus scrambled eggs mixed with Old El Paso green chiles. Add in some shredded cheese and cilantro, and you have one delicious and unique breakfast recipe!
Make this Breakfast Tortilla Stack up next weekend, or make it a breakfast for dinner kind of night tonight!
- 9 eggs
- 1 (4.5 oz) can Old El Paso Chopped Green Chiles
- 8 oz sour cream
- 1 tablespoon taco sauce, plus more for serving
- 1 teaspoon Old El Paso taco seasoning
- 2 tablespoons vegetable oil
- 5 Old El Paso flour tortillas
- 3 cups shredded cheese
- 2 tablespoons chopped cilantro
- diced avocado, diced tomatoes, and cilantro leaves, for serving
- Preheat the oven to 400ºF. Spray the bottom of a 9-inch springform pan with nonstick cooking spray.
- Crack the eggs into a large bowl and whisk. Season with salt and pepper. Heat a medium skillet over medium-low heat and spray with nonstick cooking spray. Add the eggs a cook, stirring gently with a spatula. When the eggs are almost done, add the green chiles. Continue to cook until done, but not completely dry. Set aside.
- In a small bowl, combine the sour cream, taco sauce and taco seasoning. Set aside.
- In a large skillet, heat 1 tablespoon of the oil over high heat. Add a tortilla and cook until browned and somewhat crispy, then flip and cook the second side. (This should go fairly quickly - if the tortilla is taking longer than a minute, turn the heat up.) Remove the tortilla to a paper towel lined plate. Repeat with the remaining tortillas.
- To assemble, place a tortilla in the bottom of the springform pan. Spread ⅕ of the sour cream mixture over the tortilla, then top with ¼ of the eggs. Sprinkle on ⅕ of the cheese, then sprinkle with ½ tablespoon of cilantro. Repeat 3 more times. Place the last tortilla on top, then spread the remaining sour cream mixture over the top then top with the remaining cheese. Cover the pan with foil and bake until warmed through and the cheese is melted, 25-30 minutes. Remove from the oven and allow the stack to sit for 10 minutes. Top with chopped tomatoes, avocado, additional cilantro leaves, and a drizzle of hot sauce.
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I am in a working relationship with Old El Paso, and this post has been sponsored. I’m so glad to be able to work with companies and organizations that I truly believe in. Thank you for supporting them, too.