Breakfast and Brunch Recipes

Acapulco Eggs

A new twist on classic scrambled eggs. This quick and easy dish is chock-full of antioxidants and has a spicy, south-of-the-border kick. Great for breakfast or brunch.

Acapulco Eggs

Prep: 10 min | Cook: 15 min | Yield: 4 servings


  • 1 (14.5 ounce) can Del Monte® Diced Tomatoes with Onion and Garlic
  • 3 corn tortillas, cut into 2 inch strips
  • 2 tablespoons butter
  • 1 cup shredded cooked chicken or turkey
  • 1/2 cup green bell pepper strips
  • 6 eggs, beaten
  • 1/2 cup shredded low-fat Monterey Jack cheese
  • Cilantro (optional)
  • Green onions (optional)


  1. Cook tortillas in butter in large skillet until golden. Remove and set aside.
  2. Drain tomatoes, reserving liquid. Add liquid to skillet; cook over high heat for 3 minutes, stirring frequently.
  3. Stir in tomatoes, chicken and bell pepper; heat through. Reduce heat to low; add tortillas and eggs.
  4. Cover and cook for 4 to 6 minutes or until eggs are set.
  5. Sprinkle with cheese; cover and cook for 1 minute or until cheese is melted.
  6. Garnish with chopped cilantro or green onions, if desired.


Recipe and photo used with permission from: Del Monte

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