Breakfast Taco Bowls
An edible, savory bowl of delicious breakfast foods.
Servings: 2 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.