School is about to starts today, so it’s back to prepping some easy breakfast ideas. You can make these over the weekend and have them heated up as a perfect breakfast for those busy mornings. I love how easy it is to customize too if you have a sausage eater vs a bacon lover. I also recommend baking them longer. Mine took about 30 minutes instead of the 20 minutes the recipe calls for.
Here’s what the tortilla bowls look like if you haven’t seen them in the store –
Tortilla Bowl Egg Bakes
(Adapted from The Budding Table)
8 Old El Paso Tortilla Boats
½ Pound breakfast meat (I used sausage links)
2 Cups Mexican shredded cheese blend
1 Can Diced green chilies
½ Teaspoon Garlic powder
Dash of cumin
Salt and pepper to taste
Sour cream , paprika, parsley, and salsa for topping
Pre-heat your oven to 325 degrees.
Line a 9×13 baking sheet with tin foil and evenly space the tortillas out on it.
Cook your breakfast meat of choice; dice it into bite-size pieces and set aside.
Using a spouted mixing bowl if you have one, beat the eggs together until thoroughly combined – take the extra time to do this well; it makes a difference! Mix the canned chilies, garlic powder, cumin, salt, and pepper into the eggs.
Evenly disperse the meat into the tortillas, then pour the egg mixture over the meat – don’t over fill the tortillas, the eggs will expand as they cook.
Bake the tortillas for 10 minutes until the eggs are fairly set.
Briefly take out the baking sheet and cover each tortilla generously with cheese.
Cover the tortillas lightly with tin foil (to avoid burning the edges), and place them back in the oven for another 10 minutes, they should be done after 20 minutes.
Cool slightly and sprinkle with parsley.
Serve with a dollop of sour cream, sprinkle of paprika, and salsa.