Savory and delicious, these loaded breakfast taco bowls are great for brunch. As they are easy to customize for each person, even picky eaters can be satisfied while the person cooking only has to prepare one meal.
After the ingredients are prepared, each person can choose which ingredients to add to their tortilla, making each experience potentially completely different.
These taco bowls are especially great for big eaters – with a heap of spinach buried in the bottom of the bowl and a hearty helping of sausage and egg, you are unlikely to be hungry soon after eating. In fact, you might want to make one bowl last two meals!
Customizing:
Have a picky family or need to make these bowls suitable for multiple tastes? Easy peasy! Although it’s a little extra work (not as much as making two or more separate meals!) Saute the ingredients individually and allow each person to add the ingredients they prefer to their individual bowl.
Except in the case of allergies, you could even use the same pan or skillet to saute the ingredients in each round – no need to wash (save yourself some effort!).
I love browning the meat first, then setting aside in a separate bowl and using a small amount of the grease to flavor the other sauteed ingredients (unless there is a vegan, vegetarian, or someone who otherwise avoids meat/animal products in your family. Although if that is the case, then this is likely not a suitable recipe due to the heavy use of animal products).
Don’t be afraid to mix it up and get creative!
The Inspiration:
My mother-in-law was actually the inspiration for this recipe.
She is creative in the kitchen, and awhile back came up with a delicious breakfast tostada recipe. With a layer each of spinach, egg, and cheese on a crispy tortilla, that basis became these bowls. Add a bit more protein and layers of extra flavor from the avocado and mushrooms, voila! Breakfast taco bowls.
I hope you enjoy them as much as we do!
Breakfast Taco Bowls
Ingredients
- 2 tortillas low carb
- coconut oil spray
- 4 oz ground sausage browned
- 5 oz spinach fresh or frozen
- 1 clove garlic minced
- 4 oz mushrooms sliced
- 4 eggs
- Everything But the Bagel seasoning to taste
- salt and pepper to taste
- 1/2 avocado sliced
- sour cream to taste
- cheddar grated, to taste
Instructions
For the Bowls:
- Preheat oven to 350
- Place tortillas in a tortilla shell pan or on the underside of a muffin tin and spray lightly with coconut oil. Bake for 10 minutes or until browned and crisp. (Alternatively, you could also bake the tortillas flat tostada-style on a cookie sheet, you just wouldn't be able to add as many toppings).
- Remove from oven and set aside.
For the Fillings:
- Brown the sausage and drain the grease. Leave a tiny bit of grease in the pan for flavor, if desired. Set the sausage aside.
- In the same pan the sausage was browned in, saute the spinach. If fresh, add the garlic and mushrooms immediately. If frozen, wait until the spinach thaws a bit then add the garlic and mushrooms. Saute until wilted and reduced in size. Set aside.
- Using the pan the sausage and spinach mixture just evacuated, scramble the eggs. You could also scramble the eggs with the spinach mixture. Add Everything But the Bagel seasoning and salt and pepper to taste.
Layering:
- In the baked tortilla bowl, add a layer of the spinach mixture, a layer of sausage, and a layer of scrambled eggs.
- Top with sliced avocado (about 1/4th of an avocado per bowl), sour cream and cheddar cheese.
- Enjoy!
Notes
- Salsa or diced tomato would also be delicious in this
- You could sub guacamole for the avocado
- This recipe is very easy to customize - don't like mushrooms? Leave them out! Love onions? Some green onions or sliced red onions would be a delicious addition either sauteed or raw. Prefer a different cheese over cheddar? Switch it up! Get creative and see what you can create.
Christian, wife, “hybrid” mama, I run the site All Behind A Smile to help others like me.
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