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Tortilla Breakfast Bowls

SERVES 4 | FINISH IN 45 minutes

Start your day off right with this fall-themed, veggie-packed baked breakfast bowl. Sweet potato and brussels sprouts are roasted with Sky Valley® Taco Sauce until crispy. Cheesy, spicy and smoky, this bowl is the best way to get into your day!

family casual, Mexican, specialty

vegetarian, spicy, breakfast bowl

  • Cooking Spray
  • 4 Large Flour Tortillas
  • 1 Sweet Potato, peeled and grated
  • 8 Oz. Brussels Sprouts, thinly shaved
  • Salt and pepper, to taste
  • 2 Tbsp. Sky Valley® Taco Sauce
  • 8 Eggs
  • 1 C. Shredded Mozzarella Cheese
  • 1 Tbsp. Sour Cream, optional
  • ¼ c. Cilantro, diced
  • 1 Red Chili Pepper, sliced, optional
Products you'll need
  1. Preheat oven to 375°F. Spray 4 round oven-safe casserole dishes with cooking spray.
  2. Nestle 1 tortilla in the bottom of each dish. Spread ¼ of the grated sweet potato and shaved brussels sprouts on top. Season with salt, pepper, and ½ tbsp. taco sauce. Mix gently.
  3. Crack 2 eggs on top and season with salt and pepper. Sprinkle mozzarella cheese over the eggs.
  4. Repeat with remaining tortillas.
  5. Bake for 30 minutes, until eggs are set and cheese is melted and golden brown.
  6. Allow to cool slightly before serving.
  7. Top with more taco sauce, cilantro, sour cream and sliced red chili peppers.

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