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Scrambled eggs with crispy tortilla pieces create a textured, comforting Mexican breakfast. This high protein, family-friendly dish is a fresh, healthy option for calorie deficit mornings.
Cut the corn tortillas into 1-inch strips or squares for better texture in every bite.
Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Once the oil shimmers, add tortilla pieces and fry, stirring frequently, until golden and crisp (about 4-5 minutes). Remove and drain excess oil if desired.
Lower the heat to medium. Add the remaining 1 tbsp oil, diced onion, and jalapeño. Sauté for 2-3 minutes until softened, then add diced tomato and cook for 2 minutes more until tomatoes release juice.
In a separate bowl, beat the eggs with the salt and black pepper. Pour the eggs into the skillet with the vegetables. Let the eggs set undisturbed for 30 seconds, then gently stir with a spatula, folding from the outside in.
When eggs are half-cooked but still glossy, add the tortilla chips and shredded cheddar. Fold gently to combine and continue cooking just until the eggs are set yet moist. Remove from heat immediately and top with cilantro to serve.
