2 ratings

Tamale Skillet

Great served for breakfast or dinner
Courtesy of Eggland's Best

If you like a versatile recipe, this is the one for you. Eggs are mixed with green chiles, hot pepper cheese and tomato salsa, then served in a corn tortilla. The flavorful and spicy dish is great for breakfast or dinner. 

Recipe courtesy of Eggland's Best

Ready in
30 m
20 m
(prepare time)
10 m
(cook time)
Calories Per Serving


  • 1 Tablespoon Land O Lakes® Butter
  • 1 Tablespoon vegetable oil
  • 10 6-inch corn tortillas, torn into bite-size pieces
  • 1 medium (1/2 cup) onion , chopped
  • 1 (4-ounce) can chopped green chiles
  • 1/4 Teaspoon salt
  • 6 Eggland's Best Eggs (large), well beaten
  • 1 (8-ounce) can whole kernel corn, drained
  • 4 (3/4-ounce) slices hot pepper cheese
  • 1 Cup fresh tomato salsa


Melt butter and oil in 12-inch nonstick skillet over medium heat.

Add tortilla pieces, onion, chiles and salt.

Continue cooking, stirring occasionally, 6-8 minutes or until tortillas start to turn golden brown.

Reduce heat to medium-low. Pour beaten eggs and corn over tortillas.

Cook, stirring occasionally, 1-2 minutes or until eggs are set.

Top with cheese slices. Remove from heat; cover.

Let stand 2 minutes or until cheese is melted.

Top with salsa.

Serve immediately.