Breakfast Tortillas

  • serves 24


14 Ratings
Directions for: Breakfast Tortillas


2 large flour tortillas

1 Tbsp vegetable oil (15mL)

2 ripe avocados

3 Tbsp lime juice (45 mL)

½ tsp salt (2 mL)

1 jalapeno pepper, seeded and minced

2 Tbsp minced red onion (30 mL)

1 plum tomato, seeded and diced

2 eggs


2 Tbsp chopped chives (30 mL)

Cilantro leaves


1. For tortillas: With a 2-inch (5 cm) round cutter, cut 12 circles from each tortilla. Brush lightly with oil and bake in a 350 degree oven, until crisp around the edges, and still soft in the centre, about 5 minutes.

2. For guacamole: Slice avocados in half and remove pit and scoop out flesh. In food processor, place avocado, lime juice, salt, jalapeno and red onion. Process until smooth. Transfer to a bowl and stir in tomatoes. Reserve.

3. Lightly beat eggs in a bowl. Cook, mixing often, over medium heat eggs are set and no longer runny, about 2 minutes.

4. To assemble: Place tortilla round on a plate. Top with 1 teaspoonful of guacamole and some scrambled eggs. Garnish with tomatoes, chives, and cilantro leaf.

See more: Summer, Rice/Grain, Bake, Brunch, Eggs/Dairy, Breakfast, Mexican, Hot and Spicy


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