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!
Love a good savory breakfast? Try this Shakshuka, Breakfast Casserole with Ham and Cheese, or Meat and Potatoes Breakfast Skillet.
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.
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!!)
Make this Breakfast Tortilla Stack up next weekend, or make it a breakfast for dinner kind of night tonight!
Breakfast Tortilla Stack Ingredients
- Eggs: You’ll want to use large eggs for this recipe.
- Green Chiles: I love green chiles because they don’t add a ton of heat, but they add a ton of flavor.
- Sour Cream: I always use full fat, although reduced fat should work just fine.
- Taco Sauce: You can use mild, hot, or anything in between!
- Taco Seasoning: You don’t need very much. If you have it in bulk, it is easiest, but if not, just measure out 1 teaspoon from the envelope of seasoning.
- Vegetable Oil: This is for crisping up the tortillas – feel free to use any neutral cooking oil here.
- Tortillas: You will want to make sure the tortillas are about the same size as the springform pan you will use.
- Cheese: I like to use a mixture of Monterey Jack and cheddar, but feel free to change this up.
- Cilantro: I love the flavor the cilantro brings in, but feel free to leave it out if you aren’t a fan.
Tips and Tricks
You don’t have to use the springform pan to make this breakfast tortilla stack, but it really helps to keep it all from sliding apart as you are assembling and baking the dish.
I like to serve this with extra toppings people can add to the top, like diced avocado, tomatoes, more cilantro, pico de gallo, or sliced green onions.
This is best served warm, but you can store the leftovers and reheat.
More Tex-Mex Inspired Breakfast Ideas
Migas
Camping Breakfast Burritos
Mexican Egg and Sweet Potato Breakfast Scramble
Bacon and Eggs Benedict Sandwich with Chipotle Mayonnaise
Southwestern Breakfast Bowl
Breakfast Tortilla Stack
Ingredients
- 9 eggs
- 1 4.5 oz can Chopped Green Chiles
- 8 oz sour cream
- 1 tablespoon taco sauce plus more for serving
- 1 teaspoon taco seasoning
- 2 tablespoons vegetable oil
- 5 flour tortillas
- 3 cups shredded cheese
- 2 tablespoons chopped cilantro
- diced avocado diced tomatoes, and cilantro leaves, for serving
Instructions
- 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 1/5 of the sour cream mixture over the tortilla, then top with 1/4 of the eggs. Sprinkle on 1/5 of the cheese, then sprinkle with 1/2 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.
Catherine says
Dear Deborah, I would love to have this for breakfast. In fact, it’s 8am and I am craving my own stack of these. xo, Catherine
Jamie | My Baking Addiction says
This looks like my kind of breakfast! I can’t wait to give it a try. The little chilies are a pantry staple in our house!
Joanne Bruno says
DId someone say breakfast?! I’M IN! My favorite meal of the day and this just looks so good.
Aimee @ ShugarySweets says
You have all my favorites in one recipe. I love those little cans of green chilies. I put them in everything to kick up the flavor!!
Amy @Very Culinary says
Yes to all of that! I would make this for breakfast and dinner. LOVE.
Chels R. says
That gooey cheese! Serve me up a slice. I’ll be right over!
Jessica @ A Kitchen Addiction says
What a great idea! I would love to start my mornings with a slice!
Brenda @ a farmgirl's dabbles says
This looks like a completely excellent breakfast. Love every last ingredient, and that melted cheese over the top looks so good!
Lynne @ 365 Days of Baking and More says
I had to chuckle when I read about the note in your phone. I’ve done the exact same thing and be in a store or out and about and have a recipe come to me…and yes, then I’ll most often sit on it for a while as well. haha
I love tortilla stacks and since I haven’t had breakfast yet this morning, I’m so wishing it was waiting for me in the kitchen.
Torn Clark says
Great way to start the day!