Ancient Crunch
5 minutes
Tex-Mex
Breakfast
This Tex-Mex inspired toast combines creamy eggs, crunchy tortilla chips, and vibrant veggies for a savory, satisfying breakfast that hits all the right notes.
½–1 cup MASA Chips Blue Corn, lightly crumbled
2 eggs
¼ cup cheddar cheese, shredded
1–2 tbsp red onion, finely chopped
1–2 tbsp queso fresco, crumbled
1 tbsp olive oil
¼ cup green bell pepper, diced
½ avocado, sliced
A few slices of your favorite bread
½–1 cup blue corn tortilla chips, lightly crumbled
Salt and pepper to taste
Heat olive oil in a skillet over medium heat. Add the green bell pepper and red onion. Sauté for 3–4 minutes until softened.
Stir in the crumbled tortilla chips. Let them toast for 1–2 minutes, just until warmed and slightly crisp.
Crack the eggs directly into the skillet. Gently scramble, cooking until just set.
Sprinkle in the shredded cheddar cheese and stir until melted and creamy.
Spoon the egg mixture onto your toasted bread. Top with crumbled queso fresco. Add avocado slices to another slice, or serve on the side.
Season with salt and pepper. Serve immediately.
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