Tortilla Breakfast Stack

Photo and recipe from Taste and Tell

When I came across this recipe I knew I had to share it with you! I have a similar recipe yet to be posted to the blog that has layers of tuna, red sauce, cheese, tortillas and cream. The first time I heard the ingredients I wasn't quite sure but once in my mouth I was hooked. This is going to be one of those recipes you will want to make all the time as well! After you've tried it please feel free to leave your comments in the section below!

Before we get to the good stuff I have to let you know why it is we even have this recipe blog. Cancun Best Discounts has an extension of the site called We Deliver Cancun. We Deliver is an online grocery store where you get to shop from the comfort of home and when you arrive to your vacation spot we deliver the goods to you. We can even pick you up at the airport with the goods and take you to your home away from home for the week. Trust me, if you think shopping in your home country is a pain, think again. Let us do the work while you enjoy the sun and beach Cancun has to offer. 

Let's get cookin'! 

Your shopping list - 

• 9 eggs
• 1 (4.5 oz) can 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 or more (I love cilantro!)
• diced avocado, diced tomatoes, and cilantro leaves, for garnish
• OPTIONAL - sausage, bacon or chicken

How to prepare - 

1. Preheat the oven to 400ºF. Spray the bottom of a 9-inch spring form pan with nonstick cooking spray.
2. 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 and 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.
3. In a small bowl, combine the sour cream, taco sauce and taco seasoning. Set aside.
4. 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.
5. To assemble, place a tortilla in the bottom of the spring form 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.

Some other recipes to consider when making this dish - 

Homemade Tortillas

Homemade Salsa