This is my new favorite breakfast!! It is so easy, and it sticks with me all morning. Thank you Spunky Coconut for the recipe!! Although I am sure different types of tortillas would work…gluten free/corn free or not, I LOVE the crispy crunchy texture of the brown rice tortillas. They have a nice neutral flavor easy for kids to like (unlike teff tortillas…which have corn in them anyways!). I think corn tortillas would be too dry for this without brushing them w/ some oil first, and flour tortillas might work for those who can have them, although they would not be as crunchy. Let me know if you try one of these options and how it turns out! Have fun with your toppings and making it your own: this is a basic recipe begging for personalization!!
|w/ fresh garden tomatoes|
TIME SAVING TIP: I cooked a whole package of chicken sausages, and have them precooked and ready to go in the refrigerator for busy mornings. Having precooked sausage links is a great breakfast protein for school days, just a few seconds in the microwave, and a you have a hot and delicious sausage link…couldn’t be any easier OR quicker. These precooked sausages are more affordable, better tasting, and don’t contain any weird meat from unknown sources like conventional convenience breakfast sausages. So next time…think BULK!! Cook some extra for those harried work/school mornings.
Serves 1 (with one egg this is about 350 calories, 2 eggs is 420)
1 brown rice tortilla
2-3 cooked sausage links, chopped (or ham or bacon)
2 tablespoons grated vegan cheese , or other allowed cheese of your choosing
Optional toppings: tomatoes, avocado, salsa, peppers, spinach leaves, green onion, hot sauce.
Preheat the oven to 450 degrees. Using either a Silpat with a perforated sheet, or a cookie sheet, assemble your tortilla: Scatter the sausage, then carefully break the two eggs towards the center of the tortilla. Sprinkle with grated cheese. Bake in a preheated oven for about 7-8 minutes for soft egg yolks, 10-11 for hard! Remove from oven, top with topping of your choice, and use a pizza cutter to slice your tortilla into wedges.
This recipe was shared on Manic Mondays , Slightly Indulgent Tuesday, Gluten Free Wednesday, Whole Foods Wednesday, What’s Cooking Wednesday, Frugal Days Sustainable Ways, These Chicks Cooked, Sugar Free Sunday, Real Food Wednesday, Cast Party Wednesday, Creative Thursday, Thriving on Thursday,