Breakfast Tortilla Double Stack (4 servings) 2 6-inch flour tortilla 1 Tablespoon butter 3 large eggs 1 Tablespoon milk 1 pinch salt 4 heaping Tablespoons refried beans 1/2 cup shredded Cheddar cheese 2 or 3 Tablespoons salsa chopped green onion and cilantro - for garnish For many years, the recipe on this page was weird. As originally submitted, it included mayonnaise and chopped iceberg lettuce. That always seemed pretty gross to me. Recently, I fixed the recipe to what you see now. I replaced the dud ingredients with cheese, chopped onion and cilantro. It's now simpler and way more delicious. The resulting dish is quite large and hearty. This will serve 2 regular people or 1 super hungry lumberjack kind of person. (This recipe was submitted in 2002. It was modified, tested and photographed in March 2016.) How To Make A Breakfast Tortilla Double Stack Preheat oven to 300 degrees. In a large frying pan over medium heat, brown the tortillas - flipping often for about 2 minutes each. Set aside. In the same pan, melt 1 Tablespoon of butter. Beat the eggs with the milk and salt. Add to frying pan. Stir and scramble until eggs are set but still moist. On a baking sheet, spread refried beans over each tortilla. Top that with equal amounts of scrambled eggs and cheese. Stack one tortilla over the other. Bake at 300 degrees for 10 minutes until warmed through and cheese is melted. Cut in half if serving 2. Top with chopped green onion, cilantro and salsa. Cooking Note From Mr Breakfast To make a spicy, meaty version of this recipe, try cooking and crumbling 3 ounces Mexican chorizo sausage and adding that to the eggs when you scramble them. Tortillas layered with scrambled eggs, beans and cheese. For a meatier dish, mix the eggs with cooked and crumbled chorizo. Mr Breakfast would like to thank mommagibs for this recipe. Recipe number 639. Submitted 9/15/2002.