Crunchy Tortilla Breakfast Eggs

Soft tortilla baked in muffin cases to make little crisp tortilla bowls filled with a savoury Fetta, egg, spinach and tomato filling. Perfect for a special breakfast or light lunch.

The ingredient of Crunchy Tortilla Breakfast Eggs

• 4 soft tortillas use larger ones
• 6 eggs lightly beaten
• 180g pack lemnos traditional fetta drained and crumbled
• 8 cherry tomatoes cut in quarters
• 2 large handfuls baby spinach leaves washed
• sea salt and freshly ground black pepper
• spray olive oil

The Instruction of crunchy tortilla breakfast eggs

• preheat oven to 170c
• spray 4 large ovenproof ramekins 10cm with olive oil microwave the tortillas for a few seconds to soften them and then carefully line the ramekins with the tortillas bake in the oven for about 7 10 minutes until they start to crisp up then remove from the oven
• while the tortilla cases are baking pour boiling water over the spinach to wilt it drain immediately roughly chop and set aside
• in a large bowl mix the eggs cherry tomatoes crumbled fetta and chopped blanched spinach season with salt and pepper divide the fetta and egg mix between the tortillas cover with foil and bake for 20 25 minutes or until the eggs are cooked through serve warm for breakfast or brunch

Nutritions of Crunchy Tortilla Breakfast Eggs

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

Share this post