Sunrise Tortilla Egg Bowls

Want a breakfast that’s as bright as you are in the morning?

Okay, maybe you’re not as alert and enthusiastic as I am in the mornings–which I think frightened the poor students in my 8 a.m. and 9 a.m. sections of English 250–but your morning could be a lot brighter with this very simple tortilla bowl recipe.


1 whole-grain tortilla

cooking spray or vegan butter

3 egg whites

1 T non-dairy milk

desired spices for eggs (I always use cumin, plus dried cilantro and paprika this time)

sprinkle cheese of your choice

optional: salsa


-Preheat oven to 400 degrees. Lightly grease a muffin tin. Set aside.

-Heat a small frying pan to medium heat for a few minutes. Prepare eggs and milk and spices in a small bowl, mixing well. Once pan is hot, coat with a little cooking spray and begin scrambling eggs.

-Meanwhile, make the tortilla bowls by cutting the tortilla into three evenly sized triangles. I used  a pizza cutter for smooth edges. Press into muffin tin, folding as necessary to fit.

-Once eggs are nearly finished, start transferring to tortilla bowls. Distribute scrambled eggs evenly, and top with cheese and salsa, if you like. I also sprinkled the dried cilantro and paprika on top for a little color.

-Bake for 6-8 minutes or until the cheese has melted and the tortilla edges have started to crisp. Let stand and cool a few minutes before serving. Serve warm.


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