Breakfast Tortilla and Egg Stacks

Breakfast Tortilla and Egg Stacks

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Prep time

15m

Total time

20m

Yields

4

Servings

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La Cocina Goya

We can’t think of a warmer welcome to the day than waking up to a towering pile of these savory Breakfast Tortilla and Egg Stacks. Here, GOYA® Mini Corn Tortillas - Taquitos are smothered with creamy GOYA® Refried Pinto Beans, salty cheese and bacon, fresh tomatoes, avocados and onions. The tortillas are stacked high and topped with a just-fried egg. We should warn you though: A hearty appetite - and some napkins - are required!

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  • Ingredients
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Ingredients

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2/3 cup

GOYA® Queso Blanco cheese, crumbled

6

strips precooked bacon, coarsely chopped

4

large eggs

1

small tomato, sliced

1

ripe avocado, sliced

½

red onion, sliced

¼ cup

coarsely chopped cilantro, optional

GOYA® Salsa Taquera or GOYA® Salsa Verde, for serving

Directions

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Step 1

Preheat oven to 400°F. Brush both sides of tortillas with 1 tablespoon olive oil. Place on baking sheet. Bake for 10 minutes. Spread beans on tortillas and top with queso blanco and about two-thirds of bacon. Place in oven for 6 minutes or until heated through.

Step 2

Meanwhile, heat remaining 1 tablespoon olive oil in nonstick skillet over medium heat. Add eggs and cook until whites are set, about 2-3 minutes. Remove tortillas from oven and top four of them with sliced tomato, avocado and onion. Top with remaining four tortillas and fried eggs. Garnish with cilantro, if desired, and serve with Adobo and Salsa Taquera or Salsa Verde.

Tip by La Cocina Goya

• Substitute GOYA® Frozen Guacamole for the avocado, if desired.
• Rather than using the mini tortillas, spoon the fillings into GOYA® Burritos Flour Tortillas for tasty breakfast burritos.

Recipe Tags

Breakfast & Brunch Under 20

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