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These Breakfast Bowls are so fun & easy to make! Each tortilla is packed with protein & veggies, which makes this a satisfying & balanced meal. Plus, they’re kid friendly AND ready in 30 minutes.
Jackpot, baby.
I got this fun idea from a fellow Instagram Food Blogger, Diane Morrisey. If you’re on Instagram, check her out! She has so many delicious recipe ideas & her feed is beautiful.
If you like cooking shows – check out her story highlights. She makes you feel like she’s personally guiding you through each recipe while making it seem so easy & doable.
Okay – on to the food …
This dish is pretty straight-forward. Stuff the tin, fill the shells, bake until done. Easy peasy.
The only side-step we have to do is to saute the onions & mushrooms in some fajitas seasoning before adding them to the rest. This makes it a two-pan instead of a one-pan meal but is totally worth the extra dish!
Keep in mind that you can always make replacements if you don’t have these exact ingredients on hand. Bell peppers or cherry tomatoes would be great with this. Or maybe some bacon instead of the mushrooms. Make it your own! And share it with me! Virtually, of course.
If you make these breakfast bowls, please leave a comment below & let me know how it went! I love to read your feedback & see your creations. Tag this & that on Instagram or Facebook.
Baked Tortilla Breakfast Bowls
Ingredients
- 2 t Olive Oil
- 1 cup Mushrooms diced (about 2 oz)
- 1/2 small Onion yellow, diced
- 1/2 t Fajita Seasoning
- 6-6 ” Tortillas fajita size
- Cooking Spray
- 1 1/2 cups Shredded Mexican Blend Cheese
- 1 Roma diced
- 7 Eggs
- 1/4 cup Milk or Cream
- Salt to taste
- Pepper to taste
- Cilantro chopped, optional
- Salsa or Hot Sauce optional
Instructions
- Preheat oven to 350 F.
- Pour the olive oil into a medium skillet & add the mushrooms. Saute over medium heat for about 5 minutes, until softened. Add the onion & fajita seasoning. Continue to cook for 2 more minutes. Remove from heat & set aside.
- Spray the muffin tin with non-stick spray. Spray each side of the tortillas with the spray before stuffing them into the tin.
- Add 1/4 cup of cheese to the bottom of each tortilla. Evenly distribute the mushroom mix into each bowl, about 1 T each. Add the tomatoes evenly.
- Whisk the eggs & milk or cream together. Slowly pour eggs into the tortilla bowls. Salt & pepper to taste.
- Bake for 18-20 minutes, until eggs are set. I recommend rotating your tin around, halfway through the bake, for more even baking.
- Remove from oven & carefully remove from the tin. Serve with your favorite hot sauce & enjoy!
Notes
- You can use a pre-made Fajita Seasoning blend or you can use my homemade blend from this post.
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