Tag Archives: taco shell

Mexican Breakfast Bowls

I love Mexican food.  Seriously, truer words have never been spoken.   So, like every morning, I woke up craving just that!  Now instead of the usual breakfast burrito, the typical Texas breakfast taco or the fancier heuvos ranchero and chilaquiles, I thought “what about a taco salad??? But a breakfast version??!!”  Genius..Ill let you say it.  I know I did.

What’s also fun about this is it’s so customizable for everyone!   Say you’re hosting a brunch, you can make just about all of it in advance and warm when ready.  Set out the baked tortilla shells to fill with a multitude of different toppings!  Or even make healthy version with low-sodium black beans, scrambled egg whites, fresh sautéed veggies and salsa!  I could go on and on and on…

*I did not put exact amounts for the ingredients, as it depends how many bowls you are making.  I made 4 bowls with the below pictured ingredients.

**Pico de Gallo: Diced tomato, white onion, jalapeño, cilantro, fresh lime juice and a pinch of salt.

The Starting Lineup

  • Flour tortillas
  • Breakfast sausage or chorizo
  • Refried beans
  • Russet potatoes, cubed
  • Eggs, scrambled
  • Cooking spray
  • Cumin
  • Chili powder
  • Salt & pepper

Garnish (optional)

  • Pico de gallo, homemade or store-bought **
  • Jalapeño slices
  • Cheddar cheese, shredded
  • Avocado slices
  • Hot sauce/Salsa 

To make perfect restaurant style breakfast potatoes/home fries:  Either bake the potato first OR quarter each potato and add to a large pot of salted water.  Bring to a boil, cover and simmer.  Once just fork tender (not too soft here), remove from the pot and allow to cool slightly.  Once cool enough to touch, cube up!

Preheat the oven to 400 degrees.  Place mason jars upside down on a baking sheet or large crumpled balls of foil, etc.  Microwave the tortillas for 30 seconds to make pliable and drape over the mason jar.  Lightly coat in cooking spray and sprinkle on the cumin and chili powder for a nice flavor and color!  Bake the tortillas for 8-10 minutes, watch closely as not to burn, but I like a few “charred” edges myself..rustic!  Allow to cool for a few minutes, pull off the jar and get ready to fill!

Meanwhile…..Heat a tbsp or two of vegetable or canola oil on medium heat in two separate pans.  In one, add the sausage.  Cook through and set aside.  (If I’m not using chorizo, I like to doctor up my breakfast sausage with Mexican seasonings)>

In the other pan, add the par-cooked, cubed potatoes in an even layer.  Let them cook people!  Do not keep stirring around, this allows them to build that golden brown restaurant crust on them!  After so many minutes, flip to get the other sides of the potatoes nice and crispy! 

Once the potatoes and sausage are about finished, beat the eggs with a bit of milk, salt & pepper.  Cook, scrambled, with a tbsp of butter.

Assembly time!  Super simple here folks…take your baked tortilla bowl and fill away!    I like to go this route:  beans, potatoes, sausage and then eggs!  Top with some fresh pico de gallo, avocado slices, jalapeño slices and a few dashes of hot sauce!  Enjoy!! 

Baked Taco Bowls

Thinking outside the box of your normal burrito and not wanting to go to a restaurant for a taco salad….I thought I should try making the crunchy taco bowl myself.  I also didn’t want to mess with a fryer.  I was feeling lazy I guess. This is an easy baked version that will still give you that deep filled, stand up crunchy bowl!

The Starting Linep

  • Flour tortillas, burrito size
  • Canola oil or spray
  • Cumin & chili powder (optional)

Preheat your oven to 400 degrees.  Place mason jars (EVERYONE has mason jars these days) upside down on a baking sheet. *you can also use an oven proof mug, small bowl or even a large crumpled ball of foil. Next, I like to put my tortillas in a warmer in the microwave for 30-60 seconds to make them more pliable. Lightly coat each side of the tortilla in a bit of canola oil.  If you have the spray, you can do that to each side instead.  Drape the tortillas over your jars. *Here is where I’ll go ahead and sprinkle on some chili powder and cumin to the outside of the tortillas.  It will stick to the oil and give the shell a nice color and flavor! Bake the tortillas for 8-10 minutes in the preheated oven.  Watch closely as not to burn, a few charred edges are good and ‘rustic’ in my eyes ;). You may have to turn the baking sheet for an even color on all of them. Allow to cool for a few minutes and then pull off the jars and fill!!  They hold up great!image *If you have a while till your filling is ready, pop back in your turned OFF oven to keep warm.

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