Our Recipes

Scrambled Egg Breakfast Tortilla Bowls

  • Yield: 4 Servings
  • Prep Time:15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes


  • 4 Frescados Taco Style Tortillas
  • 1 tbsp olive oil
  • 8 eggs
  • 1/4 tsp each salt and pepper
  • 1 tbsp butter
  • 1 cup canned black beans, rinsed and drained
  • 6 slices bacon, cooked and crumbled
  • 1 ripe avocado, pitted and thinly sliced
  • 3/4 cup shredded Cheddar cheese
  • 1/2 cup prepared salsa
  • 4 sprigs fresh cilantro
  • Lime wedges


  1. Preheat oven to 300°F. Arrange 12-cup muffin tin upside down on baking sheet. Brush both sides of each tortilla with olive oil; nestle each tortilla in cavity between four cups to form bowl shapes.
  1. Bake for about 15 minutes or until golden brown and firm. Let cool on pan for 2 minutes; transfer to rack. Let cool completely. Store in airtight container at room temperature for up to 3 days.
  1. Beat together eggs, salt and pepper. Melt butter in nonstick skillet set over medium-high heat; pour eggs into skillet. Cook, without stirring, for 1 to 2 minutes or until bottom is just set. Cook, stirring constantly, for about 3 minutes or until large curds are formed and eggs are set. Spoon eggs into tortilla bowls.
  1. Top eggs with black beans, bacon, avocado, cheese and salsa. Garnish with sprigs of cilantro. Serve immediately with lime wedges.


Tip: Spice up this breakfast with hot sauce, pickled jalapeño peppers, picante salsa, chipotles in adobo sauce or all of the above for some serious heat.