With all the egg bakes I have been posting, I figured I’d post a little variation for serving them – breakfast tortillas! Rewind 5 years – J and I decide to try corn tortillas. A package of small tortillas is $1.19 for 50 – it isn’t often you can find something that cheap that doesn’t have questionable ingredients. We needed to try them. In our naive way, we just put the taco filling in the room-temperature corn tortilla and took a bite. Not a good idea. Corn tortillas are absolutely disgusting if you get them cold or straight out of the package. We thought it was crazy that anyone liked them and never bought them again. Fast-forward 2 years from then and my brother’s wife is making us a meal. She whips out the corn tortillas and we cringe a bit. Memories from the last time flood our minds, but we don’t say anything. Then we taste…heaven. The difference? M warmed up the corn tortillas on a griddle before she used them. I would never have guessed something so simple could make such a difference. Now corn tortillas are the only thing we buy. J was in CA last week and ordered corn tortillas at the local Mexican restaurant his group ate at. Everyone looked at him like he was crazy, asking how he could eat them when they are so dry. He happily explained the simple fact that they need to be warmed – thank goodness he was able to save those 3 people the misery of living life without corn tortillas.
- 2-3 Corn tortillas
- Cooking spray
- Leftover egg bake
2 eggs scrambled with mixed vegetables
- 1 oz shredded mozzarella cheese
- Warm up a non-stick pan over medium heat and spray with cooking spray. Add corn tortilla to the pan and let warm for 1-2 minutes, spray the top with cooking spray and flip over. Repeat until the desired doneness.
- Warm egg bake while the tortillas are preparing
- Once done, add eggs to the tortilla and top with cheese, Wrap sides and secure with a toothpick. Enjoy 🙂