I’m back, I’m back, I’m baaaaacck!
I am so happy to be here cooking and writing for you all again. I missed this part of my life something fierce. Honestly, I wasn’t so sure that would be the case, but absence really did make my heart grow fonder of blogging. Not to suggest that I was blogging out of utter misery before, I just don’t fall head-over-heels in love with anything very easily (my instinct to constantly analyze my life often hampers such flights of enthusiasm). Like all things that I am passionate about though, I have come to realize that I love blogging because it’s challenging. If there was only one way to do it, or it didn’t require the sweet agony of creative problem solving, then I wouldn’t like it as much.
I thrive most when I lean into the uncertainty of exploring new ideas; if I don’t take the risk and walk out onto that limb, I’ll regret having stayed safely in the tree. Those who know me best would probably not call me a huge risk taker, but when it comes to taking on personal challenges, taking chances on myself, I have learned that I would rather accept a few bumps and bruises – the hard conversations, hits to the ego, and even failure – over the regret of not having tried at all.
Now that we’ve thoroughly explored the innermost makings of my psyche, lets move on to a lighter topic, shall we? How about the meaning of life? I kid, I kid, let’s talk about these lil’ Tortilla Bowl Egg Bakes instead, because I think you’re going to love this easy recipe. It is a total slam-dunk.
Have any of you tried these stand and stuff soft tortillas before? Psssttt: I’m not getting paid to recommend these (although I’m not against doing sponsored content) – I just like them!
I didn’t try them myself until my parents gave me a sample they received in their yearly General Mills Christmas box (my grandpa worked there and still faithfully sends a box each year). I basically never leave my parents’ house without some sort of food goodie bag, but getting to pick from their Christmas box was a special treat. I’d seen a bevy of fun tortilla boat recipes on Pinterest, so I jumped at the chance to dream up my own idea for this new ingredient. Perhaps it’s because I am a devotee of all things brunch, but these tortilla shells immediately made me think of a quiche crust, and then inspiration struck: Tortilla Bowl Eggs Bakes needed to happen!
Besides its simplicity, this recipe’s greatest strength is how easily it can be customized.
Feeding a crowd or negotiating with picky eaters? Make it an egg bake bar!
Looking for make-ahead breakfast or pre-portioned meal ideas? These babies are already portioned for a single serving and can be adapted to individual dietary requirements.
If Mexican flavors paired with brunch is your jam, then you’ve got to give this recipe a try. And feel free to customize to your preferred level of spice; swap in smoky chorizo for breakfast sausage or toss in canned jalapenos instead of green chilies for an extra kick. You know your taste better than I do. My one recommendation: Don’t skip the sour cream topping, okay? It’s worth the extra calories – I promise!
- 8 Old El Paso Tortilla Boats
- 8 Eggs
- 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 9x13 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.