This recipe is from one of my favorite cooks (she is also my sister in-law), Kate Cecchini Beaver. It evolved from another favorite source, Heidi Swanson.
- taco-sized corn tortillas
- a tiny bit of cheese
- a little of the pork taco filling I had made the day before
- a tiny bit of salsa
- then the egg
I added some chopped cilantro and onion on the side, and it was so good.
I love that they're self-contained so you can just pick it up to eat, if you want, like little breakfast burrito- flavored cupcakes. Anyway, I just wanted to share since it was gluten free and completely inspired by that website you sent. I can't wait to try more of their recipes!"
Bake for 5 minutes in a preheated 500 F oven. You can broil, but don't have to.
"So you inspired me with talk of those breakfast cupcakes and I made a different version yesterday and this morning: diced small potatoes, onions and garlic, sauteed in olive oil and your Herbs de Provence. I used a torn up flour tortilla, but I think it would work fine with a corn one for the base, then the potato mixture, a bit of diced red pepper, a tiny bit of cheese, the egg, and I sprinkled chopped green onions on top. It got your brother's seal of approval so I thought I'd pass it on!"
More Breakfast Basics:
Photo Credit: Julie T Cecchini