Breakfast Encheesadas

1. 1

   Break eggs into shallow bowl; beat lightly.

2. 2

   Mix in garlic salt and black pepper.

3. 3

   Dip tortillas into egg mixture.

4. 4

   Add, 1 at a time, to hot skillet sprayed with no stick cooking spray; cook until golden brown on both sides.

5. 5

   Remove from skillet.

6. 6

   Spread 1/2 of the tortillas with beans; sprinkle evenly with peppers, VELVEETA, onion and tomato.

7. 7

   Cover with remaining tortillas (to make sandwiches).

8. 8

   Garnish with sour cream and cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.