Categories: Breakfast, Mexican

Ingredients

• 1 tablespoon butter
• 4 eggs
• 1 tablespoon mayonnaise
• 1 teaspoon taco seasoning
• salt, to taste
• 6 (6-inch) Flour Tortillas
• 1 large tomato, sliced into 8 to 10 slices
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Monterrey jack cheese
• -
• GARNISH: (optional) cilantro sprigs, salsa, sliced avocado

Directions

1. NOTES: I used a total of 6 eggs. Mixed 3 eggs with the mayo, taco seasoning and salt as called for. Cooked kind of like an omelet, flipping half way thru. It was real easy and the mayo made it puff up real pretty. To build I put flour tortilla in bottom of pie plate, cooked eggs, grated cheese, chopped tomatoes. Then another layer of eggs, cheese and tomatoes. Finally another flour tortilla topped with cheese. Baked as directed. Garnished with tomatoes. Wish I had avocado too.

2. Preheat oven to 375.

3. Melt butter in a heavy-bottomed frying pan over medium-low heat.

4. Whisk eggs, mayonnaise, taco seasoning and salt; whisk until eggs turn a pale yellow color. Pour eggs into prepared pan.

5. Using a spatula, push one edge of the egg toward the center of the pan, while tilting the pan to allow the liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left.

6. Remove from heat.

7. Place two tortillas, one on top of the other, in an 8-inch pie plate or in a cast iron skillet.

8. Spread 1/2 of the scrambled eggs on top of the tortillas.

9. Place 1/3 of the tomatoes on top of the eggs, and finish with a 1/3 of the cheese mixture.

10. Top with two tortillas and repeat, using the rest of the eggs, half of the tomatoes, and half of the cheese mixture.

11. Finish off with the last two tortillas, slices of tomatoes, and top with the rest of the cheese mixture.

12. Bake for 8 to 10 minutes, or until cheese is melted.

13. Cool for 5 minutes. Garnish with some sprigs of cilantro if desired. Cut and serve with a side of salsa and sliced avocado.

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