Breakfast Tortilla Bowls

breakfast tortilla bowls Breakfast
Breakfast Tortilla Bowls
  • Prep 20 min
  • Total 20 min
  • Servings 6

Tacos for breakfast? Absolutely! The Old El Paso* Tortilla Bowls make the perfect vessel to hold your breakfast favourites. ...MORE + LESS -


6 eggs
1/4 cup (50 mL) half-and-half
1/4 tsp (1 mL) salt
2 tsp (10 mL) butter
1 can (19 oz/540 mL) black beans, drained, rinsed
4 medium green onions, sliced (1/2 cup/125 mL)
6 Old El Paso* Tortilla Bowls (from 8-count package)
1 cup (250 mL) shredded Cheddar cheese
1/3 cup (75 mL) Old El Paso* Thick N' Chunky Salsa
1 avocado, pitted, peeled and diced
1/3 cup (75 mL) sour cream


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  • 1
    In large bowl, beat eggs with whisk. Add half-and-half and salt; beat well. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook about 7 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist. Gently fold in beans and green onions, stirring to combine.
  • 2
    Heat tortillas as directed on package. Divide egg mixture evenly among tortillas. Top with Toppings. If desired, garnish with dark green tops of green onions.

Expert Tips

  • Complete this fabulous meal with a delicious fresh fruit salad.

Nutrition Information

No nutrition information available for this recipe

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