Baked Tortilla Breakfast Bowls
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.
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.