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Add a little zest to your breakfast with green chiles, corn tortillas and melted cheese. Ready in less than 3 minutes and under 200 calories.

I’ve started a new job, and with it comes a 30-45-minute commute. I am not a morning person, so getting up earlier to prepare a healthy breakfast is not on my agenda. Instead, I’ve been experimenting with ways to make quick microwave breakfasts packed full of protein and flavor.

I have these great little Le Creuset Mini Cocottes that are so cute and the perfect size for breakfast on the go. They’re microwave and oven safe. I’ve been using them almost every day to make individual bread pudding, Croque Madame and now these egg stacks.

If you don’t have mini cocottes, you can use regular 7-oz. ramekins instead, but you’ll need to cover the ramekin with a plate when it’s in the microwave because eggs love to explode.

Green Chile Egg Stack from ZestuousI tried this recipe 6 different ways because I wanted a runny yolk and firm whites, but you know what…it didn’t need a runny yolk. The green chiles, corn tortillas and wonderfully melted cheese give this dish enough zest and goodness.

What makes this Zestuous breakfast even better is that you can prepare this dish in advance and pop it in the microwave when it’s time to eat. It’s also great for entertaining company because, if your guests are anything like mine, they never all wake up at the same time. Just prepare the mini cocottes in advance and everyone can heat their own when they’re hungry.

Enjoy!

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Green Chile Egg Stack

Servings: 4 egg stacks

Ingredients 

  • 12 yellow corn tortillas
  • Pam cooking spray
  • 1 4- oz. can copped green chiles
  • 4 eggs
  • 1 tomato sliced
  • 4 slices Sargento Ultra-thin colby jack cheese
  • salt
  • pepper
  • cumin

Instructions 

  • Using a circle cutter, cut each tortilla into a 3-inch round.
  • Spray the cocotte or ramekin with Pam. Add a tortilla round and spray again.
  • Add one tablespoon green chiles.
  • Add a tortilla round and spray with Pam again.
  • Add an egg.
  • Add a tortilla round and spray with Pam again.
  • Add a tomato slice.
  • Add a slice of cheese.
  • Cover and microwave for 1 minute and 15 seconds.
  • Run a rubber spatula or spoon around the edges of the egg stack and transfer onto a plate.
  • Season with salt, pepper and ground cumin.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Did you try this recipe?Be sure to rate it, leave a comment and save it so you can make it again. Show off your awesome results on social by tagging @zestuous

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Christie Vanover

About Zestuous

Hi. I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and have dozens of top ten category finishes. People know me as the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.


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5 Comments

  1. Thanks so much for your wonderful recipes! I am just starting to learn how to cook, hopefully cook healthy, and I love your site. I’d just like to ask, what could be a good alternative to chilles? I’m not very tolerant of spicy food but I do want that “kick” in flavor.

    1. You’re so welcome Ira. You can buy mild green chiles in the can, but if you think that still might be too much heat, try roasted red peppers. They come in a jar near the pickles. They would still give you nice bold flavor without the heat.

      1. Thank you! I read your reply just when I was at the grocery and found the roasted red peppers just where you said they would be. I was amazed and thankful they were there in a regular supermarket since it’s not always easy to find those kinds of things here in the Philippines. I really appreciate all the help! Keep on writing!

  2. These are a perfect idea for breakfast. I think I have just found a great breakfast menu! Thanks for sharing. I’m sharing this the girls at work!