Breakfast Burrito Bowls

Old El Paso™ Taco Boats™ soft flour tortillas make a fun-to-eat base for this tasty take on breakfast burritos. MORE+ LESS-

By Gerry Speirs

July 2, 2015

Ingredients

Old El Paso™ Taco Boats™ Soft Flour Tortillas

eggs

cooked breakfast sausages

tablespoons shredded Cheddar cheese (1 oz)

1/2

avocado, diced, peel removed

tablespoons chopped fresh cilantro

tablespoons Old El Paso™ Thick 'n Chunky salsa

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1

Arrange 4 Old El Paso™ Taco Boats™ soft flour tortillas on serving tray.
2

In small microwavable bowl, beat 3 eggs with fork. Microwave on High about 90 seconds or until cooked. Divide cooked eggs evenly into tortillas.
3

Thinly slice 3 cooked breakfast sausages; place on microwavable plate. Microwave on High about 20 seconds. Coarsely chop and divide sausages evenly over eggs.
4

Over each serving of eggs and sausages, sprinkle 1 tablespoon shredded Cheddar cheese. Top with diced 1/2 avocado. Sprinkle 2 tablespoons chopped fresh cilantro evenly over burrito bowls. Top each with 1 tablespoon Old El Paso™ Thick 'n Chunky salsa. Serve immediately.

Dice the avocado while it still has the skin on it, and then scoop it out with a large spoon.
You can easily use cooked bacon in place of the sausage for that breakfast flavor.