35+ Delicious and Easy Corn Tortilla Breakfast Recipes You Need to Try

Corn tortillas are a versatile and delicious ingredient that can take your breakfast to the next level. Whether you prefer a savory, hearty start to the day or something light and fresh, corn tortillas can be the perfect base for a variety of breakfast dishes.

From classic breakfast tacos to inventive twists on traditional favorites, these 35+ corn tortilla breakfast recipes will inspire your morning meals.

Rich in flavor, texture, and cultural heritage, corn tortillas offer endless possibilities that are sure to satisfy everyone at the breakfast table.

Get ready to explore a whole new world of breakfast ideas with this essential guide to corn tortilla recipes.

35+ Delicious and Easy Corn Tortilla Breakfast Recipes You Need to Try

No matter how you like to start your day, corn tortillas bring a unique and satisfying flavor to your breakfast meals.

With 35+ creative recipes, there’s something for everyone—from quick and easy dishes to more elaborate options for weekends or special occasions.

These recipes are perfect for those looking to add some variety to their morning routine, while also enjoying the richness of corn tortillas.

So why not try something new tomorrow morning?

Grab a pack of corn tortillas and start cooking your way to a tasty and fulfilling breakfast!

Breakfast Burrito with Scrambled Eggs and Avocado

This breakfast burrito combines fluffy scrambled eggs with creamy avocado and a few other simple ingredients wrapped in a warm corn tortilla. It’s a satisfying and nutritious way to kickstart your day. The combination of protein from eggs and healthy fats from avocado ensures that this meal will keep you full for hours. Perfect for busy mornings, this burrito is easy to make and customizable with your favorite add-ins.

Ingredients:

• 2 large eggs
• 1 ripe avocado
• 2 small corn tortillas
• 1/4 cup shredded cheese (cheddar or Monterey Jack)
• 1 tbsp olive oil or butter
• Salt and pepper to taste
• 1 tbsp salsa (optional)
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat a pan over medium heat and add olive oil or butter.
2. Crack the eggs into a bowl, season with salt and pepper, and whisk until fully combined.
3. Pour the eggs into the pan and cook, stirring occasionally, until scrambled and fully cooked (about 2-3 minutes).
4. While the eggs are cooking, warm the corn tortillas in a separate dry skillet for about 30 seconds on each side.
5. Slice the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash with a fork and season with a pinch of salt.
6. Once the eggs are done, remove them from the heat and set them aside.
7. To assemble, spread the mashed avocado onto the center of each tortilla, then top with scrambled eggs and shredded cheese.
8. Optional: Add salsa and garnish with cilantro.
9. Fold the tortillas over the filling and roll them into a tight burrito.
10. Serve immediately and enjoy your delicious breakfast!

This breakfast burrito with scrambled eggs and avocado is an excellent choice for anyone looking for a quick yet satisfying meal. It provides a well-balanced combination of protein, healthy fats, and flavor, making it a great option for breakfast or even a light brunch. The creaminess of the avocado pairs perfectly with the light, fluffy scrambled eggs, and the corn tortillas add a lovely texture to each bite. Whether you’re rushing out the door or taking a moment to enjoy your morning, this recipe is both nourishing and filling.

Corn Tortilla Huevos Rancheros

Huevos Rancheros is a classic Mexican breakfast dish featuring fried eggs on a corn tortilla topped with a vibrant, flavorful tomato sauce. It’s a filling and satisfying breakfast that’s packed with bold flavors. The combination of the crunchy tortilla, runny eggs, and spicy salsa creates a delicious contrast that will make you look forward to breakfast every morning. It’s perfect for those who love a hearty, savory meal to start the day.

Ingredients:

• 2 corn tortillas
• 2 large eggs
• 1/2 cup homemade or store-bought salsa (mild or spicy)
• 1/4 cup refried beans (optional)
• 1/4 cup shredded cheese (cheddar, Mexican blend, or queso fresco)
• Fresh cilantro, chopped
• 1 tbsp olive oil for frying
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Fry the corn tortillas for about 1-2 minutes per side until crispy but not too hard. Set aside on a paper towel to drain.
2. In the same skillet, crack the eggs and cook them sunny side up or to your preferred doneness. Season with salt and pepper.
3. While the eggs are cooking, warm the salsa in a small pot over low heat.
4. If using refried beans, warm them in a separate pan or microwave until heated through.
5. Once the eggs are done, place a fried tortilla on each plate. If desired, spread a thin layer of refried beans over the tortilla.
6. Place one egg on top of each tortilla, then spoon the warm salsa generously over the egg and tortilla.
7. Sprinkle with shredded cheese and garnish with fresh cilantro.
8. Serve with a side of avocado or a dollop of sour cream for extra creaminess.

Huevos Rancheros is a delightful and satisfying breakfast that brings vibrant flavors and textures together in a single dish. The crispy corn tortilla provides a sturdy base for the runny eggs, while the spicy salsa adds a zesty kick. Refried beans add creaminess, and the cheese melts perfectly over the warm egg. This dish is a feast for the senses and can be made as spicy or mild as you prefer. It’s a great option for weekend mornings or when you have extra time to enjoy a leisurely breakfast.

Corn Tortilla Breakfast Tacos with Chorizo

These breakfast tacos with chorizo are packed with flavor, making them a perfect choice for anyone who enjoys bold and savory breakfasts. The spicy chorizo pairs wonderfully with scrambled eggs and is wrapped in a warm corn tortilla for a delightful bite. This dish is quick to prepare, making it an ideal choice for busy mornings, but it’s flavorful enough to be a treat on weekends as well.

Ingredients:

• 1/2 lb Mexican chorizo
• 2 large eggs
• 3 small corn tortillas
• 1/4 cup diced onions
• 1/4 cup diced tomatoes
• 1/4 cup shredded cheese (optional)
• Fresh cilantro, chopped
• Lime wedges (for serving)
• Salt and pepper to taste

Instructions:

1. Remove the casing from the chorizo and crumble it into a pan over medium heat. Cook for about 5-6 minutes, stirring occasionally, until fully cooked and browned.
2. While the chorizo is cooking, crack the eggs into a bowl, season with salt and pepper, and whisk.
3. In a separate skillet, scramble the eggs over low heat until soft and cooked through. Remove from heat and set aside.
4. Warm the corn tortillas in a dry skillet for about 30 seconds on each side.
5. Once the chorizo is done, divide it equally among the tortillas.
6. Top with scrambled eggs, diced onions, diced tomatoes, and shredded cheese (if using).
7. Garnish with fresh cilantro and a squeeze of lime juice for an extra burst of freshness.
8. Serve with extra lime wedges on the side.

Corn tortilla breakfast tacos with chorizo are a flavorful and satisfying way to start your day. The savory, spicy chorizo combined with creamy scrambled eggs makes for a deliciously hearty breakfast. The crunch of the warm corn tortillas, along with the freshness from the cilantro and lime, enhances the flavors and textures. These tacos are perfect for anyone who loves a little heat in their morning meal and are quick enough to make even on the busiest of mornings. Enjoy these tacos as a hearty breakfast or brunch option!

Corn Tortilla Breakfast Quesadilla with Spinach and Feta

This breakfast quesadilla offers a healthy and satisfying twist on the classic breakfast sandwich. The combination of creamy feta cheese, fresh spinach, and scrambled eggs, all wrapped in crispy corn tortillas, creates a flavor-packed meal that’s as delicious as it is nutritious. The quesadilla is quick to prepare, making it an excellent choice for busy mornings when you need something filling but don’t want to sacrifice taste.

Ingredients:

• 2 small corn tortillas
• 2 large eggs
• 1/2 cup fresh spinach, chopped
• 1/4 cup crumbled feta cheese
• 1 tbsp olive oil or butter
• Salt and pepper to taste
• Salsa or hot sauce (optional)
• Fresh herbs (optional, for garnish)

Instructions:

1. Heat olive oil or butter in a skillet over medium heat. Add the chopped spinach and sauté for 1-2 minutes until wilted.
2. In a bowl, crack the eggs, season with salt and pepper, and whisk until combined.
3. Add the eggs to the skillet with spinach and scramble until fully cooked. Remove from heat and set aside.
4. Heat a separate skillet over medium heat and place one corn tortilla in it. Sprinkle half of the feta cheese evenly over the tortilla.
5. Add the scrambled eggs and spinach mixture on top of the cheese. Top with the second tortilla.
6. Cook for 2-3 minutes on each side, pressing gently with a spatula to ensure the quesadilla becomes golden brown and crispy.
7. Once done, remove from heat and cut into wedges. Serve with salsa or hot sauce and garnish with fresh herbs, if desired.

This corn tortilla breakfast quesadilla with spinach and feta is a quick yet satisfying option that combines protein and greens for a well-rounded meal. The feta adds a tangy richness that pairs beautifully with the savory scrambled eggs and wilted spinach. The crispy tortilla envelops all the flavors, making every bite a delightful experience. Whether you’re looking for a healthy breakfast or a light brunch, this quesadilla will give you the energy to start your day right. It’s easy to customize with other vegetables or proteins, so feel free to get creative!

Corn Tortilla Chilaquiles

Chilaquiles is a classic Mexican breakfast dish that features crispy corn tortillas smothered in a vibrant red or green sauce, topped with fried eggs and cheese. This dish is a hearty and flavorful way to start the day, with the tangy sauce soaking into the crispy tortilla chips to create an irresistible combination. Chilaquiles is perfect for those who enjoy bold, savory flavors and are looking for a filling breakfast to fuel them throughout the day.

Ingredients:

• 4 corn tortillas, cut into triangles
• 1/2 cup red or green salsa
• 2 large eggs
• 1/4 cup crumbled queso fresco or shredded cheese
• 1/4 cup sour cream (optional)
• Fresh cilantro for garnish
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 avocado, sliced (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the tortilla triangles and fry them until crispy and golden, about 2-3 minutes per side. Remove from the skillet and drain on a paper towel.
2. In the same skillet, add the salsa and cook for 2-3 minutes until warmed through.
3. Add the fried tortilla chips to the skillet and stir gently to coat them with the salsa. Let the tortillas soak in the sauce for 1-2 minutes to soften slightly.
4. While the tortillas are soaking, fry the eggs in a separate pan to your preferred level of doneness (sunny side up or over easy works best).
5. To serve, plate the saucy tortilla chips and top with fried eggs.
6. Sprinkle with crumbled queso fresco or shredded cheese, garnish with cilantro, and serve with a dollop of sour cream and avocado slices.

Chilaquiles is a wonderfully satisfying and flavorful breakfast that’s perfect for anyone who enjoys a little spice and crunch in their morning meal. The combination of crispy tortilla chips, rich salsa, and creamy toppings like sour cream and avocado creates a harmony of textures and flavors. The fried eggs add richness and protein to complete the dish. Chilaquiles is not only delicious but also highly customizable, allowing you to experiment with different sauces and toppings to suit your tastes. It’s an ideal breakfast when you have a bit more time to enjoy your meal.

Corn Tortilla Egg and Bacon Tacos

Egg and bacon tacos wrapped in soft corn tortillas are a comforting and easy breakfast option that brings together the satisfying flavors of crispy bacon and creamy scrambled eggs. The salty bacon pairs perfectly with the soft eggs, while the corn tortilla provides a neutral base that lets the filling shine. This simple yet delicious dish can be made in just a few minutes, making it perfect for busy mornings or a quick brunch with friends.

Ingredients:

• 3 small corn tortillas
• 2 large eggs
• 3 strips of bacon
• 1/4 cup shredded cheese (optional)
• 1/4 cup diced tomatoes (optional)
• Fresh cilantro for garnish
• Salt and pepper to taste
• 1 tbsp olive oil or butter

Instructions:

1. Cook the bacon in a skillet over medium heat until crispy, about 4-5 minutes. Remove from the skillet and place on a paper towel to drain.
2. In the same skillet, scramble the eggs over medium heat, stirring occasionally until fully cooked. Season with salt and pepper.
3. While the eggs are cooking, warm the corn tortillas in a separate dry skillet for about 30 seconds on each side.
4. Once the eggs are done, crumble the bacon and set aside.
5. To assemble the tacos, place a few spoonfuls of scrambled eggs onto each tortilla. Top with crumbled bacon, shredded cheese, and diced tomatoes if desired.
6. Garnish with fresh cilantro and serve immediately.

Corn tortilla egg and bacon tacos are a quick, satisfying, and utterly delicious breakfast option. The crispy bacon provides a savory crunch, while the scrambled eggs offer a creamy and light texture that contrasts beautifully with the crunchy corn tortilla. With the option to add cheese and fresh tomatoes, these tacos can be customized to suit your taste. Whether you’re preparing a quick meal for yourself or feeding a group, these tacos are a perfect way to enjoy a tasty and comforting breakfast.

Corn Tortilla Sweet Potato and Black Bean Breakfast Tacos

These sweet potato and black bean breakfast tacos offer a healthy, flavorful alternative to traditional breakfast options. The sweet potato adds a touch of natural sweetness, while black beans provide protein and fiber, making this dish both nutritious and satisfying. Wrapped in soft corn tortillas, these tacos are topped with a creamy avocado and fresh salsa, creating a delightful balance of textures and flavors. Perfect for anyone looking to enjoy a hearty, plant-based breakfast.

Ingredients:

• 2 small corn tortillas
• 1 medium sweet potato, peeled and diced
• 1/2 cup cooked black beans (or canned)
• 1/4 cup diced red onion
• 1/4 cup diced bell pepper
• 1/4 tsp chili powder
• 1/4 tsp cumin
• Salt and pepper to taste
• 1/4 avocado, sliced
• Fresh salsa (optional)
• Lime wedges for serving

Instructions:

1. Heat olive oil in a skillet over medium heat. Add diced sweet potato, red onion, and bell pepper, and cook for 5-7 minutes, stirring occasionally, until the sweet potato is tender.
2. Add the cooked black beans to the skillet, along with the chili powder, cumin, salt, and pepper. Stir well and cook for another 2-3 minutes to warm the beans and meld the flavors together.
3. While the mixture is cooking, heat the corn tortillas in a dry skillet for 30 seconds on each side until warm.
4. Once the sweet potato and black bean mixture is ready, divide it evenly between the tortillas.
5. Top with slices of avocado, and drizzle with fresh salsa if desired.
6. Serve with lime wedges for a burst of citrusy freshness.

These sweet potato and black bean breakfast tacos are the perfect blend of savory and slightly sweet flavors. The soft and warm corn tortillas complement the creamy avocado and the hearty filling of sweet potatoes and black beans. This dish is a great option for vegetarians or anyone looking for a healthier, satisfying breakfast. With the addition of zesty salsa and a squeeze of lime, these tacos offer a delicious, well-rounded start to your day. They can easily be customized by adding your favorite toppings, making them a versatile breakfast choice.

Corn Tortilla Veggie and Egg Scramble Breakfast Wrap

This veggie and egg scramble breakfast wrap is a quick, nutritious, and customizable breakfast option. Packed with colorful vegetables like bell peppers, spinach, and tomatoes, combined with protein-rich eggs, this wrap is both filling and nourishing. Wrapped in a soft corn tortilla, it’s a portable breakfast that can be enjoyed on-the-go. Whether you’re trying to eat more veggies or just need a simple, satisfying meal, this wrap is an ideal choice.

Ingredients:

• 2 small corn tortillas
• 2 large eggs
• 1/4 cup diced bell peppers
• 1/4 cup diced tomatoes
• 1/4 cup fresh spinach, chopped
• 1/4 cup shredded cheese (optional)
• Salt and pepper to taste
• 1 tbsp olive oil or butter
• Fresh herbs (optional, for garnish)

Instructions:

1. Heat olive oil or butter in a skillet over medium heat. Add the diced bell peppers and tomatoes, and cook for about 2-3 minutes until softened.
2. Add the chopped spinach to the skillet and cook for another 1-2 minutes until wilted.
3. Crack the eggs into a bowl, whisk, and pour into the skillet with the vegetables. Scramble until the eggs are fully cooked. Season with salt and pepper to taste.
4. While the eggs are cooking, warm the corn tortillas in a separate dry skillet for 30 seconds on each side.
5. Once the egg scramble is done, divide it between the tortillas. Sprinkle with shredded cheese if desired.
6. Roll up the tortillas to form a wrap, folding in the sides before rolling them up tightly.
7. Serve immediately, garnished with fresh herbs if desired.

This veggie and egg scramble breakfast wrap is a quick and easy way to incorporate a variety of vegetables into your morning routine. The soft corn tortilla wraps the warm, flavorful egg mixture, providing a satisfying and portable breakfast option. You can easily modify the recipe by adding other vegetables like mushrooms or onions, or even swapping in different cheeses for extra flavor. This wrap offers a balanced meal with protein, veggies, and healthy fats, making it a perfect choice for busy mornings or a light weekend breakfast.

Corn Tortilla Breakfast Nachos

These breakfast nachos are an indulgent yet satisfying way to enjoy your morning meal. Corn tortilla chips are topped with scrambled eggs, melted cheese, and a variety of toppings like guacamole, salsa, and jalapeños. This recipe gives you the crunch of nachos combined with the hearty elements of a traditional breakfast. Perfect for a lazy weekend brunch or a fun take on a morning meal, these breakfast nachos are a crowd-pleaser.

Ingredients:

• 4 small corn tortillas, cut into triangles
• 2 large eggs
• 1/4 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• 1/4 cup salsa (optional)
• 1/4 cup guacamole or sliced avocado
• 1 tbsp olive oil for frying
• 1/4 cup diced tomatoes
• Jalapeños, sliced (optional)
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Cut the corn tortillas into triangles and fry them in batches for 2-3 minutes per side until crispy. Remove and drain on paper towels.
2. In a separate skillet, scramble the eggs over medium heat until fully cooked. Season with salt and pepper.
3. Arrange the fried tortilla chips in a single layer on a plate or baking sheet. Sprinkle with scrambled eggs and shredded cheese.
4. Place the nachos under a broiler or in the oven at 350°F for 2-3 minutes to melt the cheese.
5. Once the cheese is melted, remove the nachos from the oven and top with salsa, guacamole or avocado slices, diced tomatoes, and jalapeños if desired.
6. Garnish with fresh cilantro and serve immediately.

These breakfast nachos are a fun and creative way to enjoy a hearty breakfast. The crispy tortilla chips are a perfect base for the scrambled eggs and melted cheese, while the fresh toppings like guacamole and salsa add vibrant flavors and textures. Whether you’re serving them for a special brunch or making a quick and indulgent breakfast, these nachos are sure to satisfy your cravings. They can easily be customized with your favorite ingredients, making them a versatile and enjoyable morning treat.

Corn Tortilla Shakshuka Breakfast Bowl

Shakshuka is a Middle Eastern dish traditionally made with poached eggs in a spicy tomato and pepper sauce. This corn tortilla version of shakshuka takes a delicious twist, serving the dish as a hearty breakfast bowl. The warm, savory sauce is complemented by the texture of soft poached eggs and the crunch of crispy corn tortillas, making this meal a perfect combination of rich flavors and satisfying textures. It’s a filling and flavorful breakfast that will keep you energized throughout the day.

Ingredients:

• 2 small corn tortillas, cut into strips
• 2 large eggs
• 1 cup canned diced tomatoes
• 1/4 cup bell pepper, diced
• 1/4 cup onion, diced
• 1 clove garlic, minced
• 1 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp chili flakes (optional)
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro for garnish
• Feta cheese (optional, for garnish)

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the diced onion, bell pepper, and garlic. Cook for about 5 minutes, until the vegetables soften.
2. Stir in the diced tomatoes, cumin, paprika, chili flakes (if using), salt, and pepper. Simmer the sauce for about 10-12 minutes, allowing it to thicken slightly.
3. While the sauce simmers, heat a separate skillet over medium heat. Add the corn tortilla strips and cook for 2-3 minutes, stirring occasionally, until they become crispy. Remove from heat and set aside.
4. Once the sauce is ready, use a spoon to create two wells in the sauce and crack an egg into each well. Cover the skillet and cook for about 5-7 minutes, until the eggs are poached to your liking (runny yolk or firm).
5. To serve, spoon the shakshuka into bowls. Top with crispy tortilla strips, fresh cilantro, and crumbled feta cheese, if desired.
6. Serve immediately with a side of lime wedges.

This corn tortilla shakshuka breakfast bowl brings a hearty, flavorful start to your day with the perfect blend of spiced tomato sauce, poached eggs, and crispy corn tortillas. The crunch of the tortilla strips adds texture and balance to the soft, runny eggs, while the warm spices and tangy tomatoes provide a comforting and rich flavor profile. This dish can be easily customized by adding more vegetables or adjusting the spices to suit your taste. It’s a creative and satisfying breakfast option for anyone looking to enjoy a bold and filling meal in the morning.

Corn Tortilla Breakfast Casserole

This breakfast casserole with corn tortillas is an excellent make-ahead dish that’s perfect for feeding a crowd or meal prepping for the week. The layers of corn tortillas, scrambled eggs, cheese, and vegetables combine to create a savory and hearty casserole that’s packed with flavor. Whether served for brunch or as a quick breakfast on busy mornings, this dish is sure to satisfy your cravings with minimal effort.

Ingredients:

• 6 small corn tortillas, cut into strips
• 4 large eggs
• 1/2 cup milk
• 1/2 cup shredded cheese (cheddar or Mexican blend)
• 1/4 cup diced bell pepper
• 1/4 cup diced onion
• 1/4 cup spinach, chopped
• 1/4 cup salsa
• Salt and pepper to taste
• 1 tbsp olive oil or butter
• Fresh cilantro or green onions for garnish

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a baking dish with olive oil or butter.
2. Heat olive oil in a skillet over medium heat. Add the diced onion, bell pepper, and spinach. Cook for 4-5 minutes until softened.
3. In a bowl, whisk together the eggs, milk, salt, and pepper. Stir in the sautéed vegetables, salsa, and half of the shredded cheese.
4. Arrange a layer of corn tortilla strips at the bottom of the greased baking dish.
5. Pour half of the egg mixture over the tortillas, then add another layer of tortilla strips. Pour the remaining egg mixture on top.
6. Sprinkle the remaining cheese over the casserole and bake for 25-30 minutes, until the eggs are set and the top is golden brown.
7. Let the casserole cool for a few minutes before slicing. Garnish with fresh cilantro or green onions.

This corn tortilla breakfast casserole is an incredibly versatile and convenient breakfast option. The layers of soft corn tortillas, fluffy scrambled eggs, and gooey cheese come together in a satisfying and flavorful dish. The addition of sautéed vegetables and salsa enhances the flavors, making it a well-rounded and nutritious meal. You can easily prepare this casserole the night before, saving you time in the morning, and it’s perfect for feeding a large group. With its comforting textures and customizable ingredients, this casserole will quickly become a breakfast favorite.

Corn Tortilla Bacon and Egg Breakfast Cups

These bacon and egg breakfast cups are a fun and creative way to enjoy a traditional breakfast. Corn tortillas are shaped into muffin tin cups, filled with crispy bacon, scrambled eggs, and cheese, and baked to perfection. The result is a portable, handheld breakfast that’s perfect for busy mornings or brunch gatherings. These breakfast cups can be customized with your favorite fillings, making them a versatile and crowd-pleasing option.

Ingredients:

• 2 small corn tortillas
• 3 strips of cooked bacon, crumbled
• 2 large eggs
• 1/4 cup shredded cheese (cheddar or Monterey Jack)
• 1 tbsp milk
• Salt and pepper to taste
• Fresh cilantro or chives for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a muffin tin.
2. Cut the corn tortillas into quarters and press them into the muffin tin cups, forming a shell-like shape.
3. In a bowl, whisk together the eggs, milk, salt, and pepper. Stir in the crumbled bacon and shredded cheese.
4. Pour the egg mixture into each tortilla shell, filling each cup about halfway.
5. Bake for 15-18 minutes, or until the eggs are set and the edges of the tortillas are crispy.
6. Remove from the oven and let the cups cool for a minute before gently removing them from the muffin tin.
7. Garnish with fresh cilantro or chives, and serve warm.

Corn tortilla bacon and egg breakfast cups are a creative and convenient breakfast that’s both delicious and easy to make. The crispy tortilla cups hold all the savory fillings, creating the perfect bite-sized meal. The crispy bacon, soft scrambled eggs, and melted cheese come together to create a flavorful breakfast that can be eaten on the go or enjoyed at the table. These cups are also highly customizable—add vegetables, swap in different proteins, or top them with hot sauce for extra flavor. Whether for a busy weekday or a leisurely brunch, these breakfast cups are sure to impress!

Corn Tortilla Avocado and Egg Breakfast Toast

This simple yet satisfying breakfast features corn tortillas as a base for a modern take on avocado toast. Crispy corn tortillas are topped with a creamy mashed avocado, a perfectly fried egg, and finished with a drizzle of hot sauce and a sprinkle of fresh herbs. The result is a crispy, flavorful breakfast that’s quick to make and packed with healthy fats and protein. It’s an ideal dish for a light breakfast or brunch when you want something nourishing but easy.

Ingredients:

• 2 small corn tortillas
• 1 ripe avocado, mashed
• 2 large eggs
• 1 tbsp olive oil
• Salt and pepper to taste
• Red pepper flakes (optional)
• Fresh cilantro or chives for garnish
• Hot sauce (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Fry the eggs one at a time, cooking until the whites are set but the yolk is still runny, about 3-4 minutes. Season with salt and pepper.
2. While the eggs are cooking, warm the corn tortillas in a dry skillet over medium heat for 30-45 seconds on each side until crispy. Remove from heat.
3. Mash the ripe avocado in a bowl, seasoning it with salt, pepper, and red pepper flakes if desired.
4. Spread a generous amount of mashed avocado onto each crispy tortilla.
5. Top each with a fried egg, and drizzle with hot sauce if desired.
6. Garnish with fresh cilantro or chives, and serve immediately.

This corn tortilla avocado and egg breakfast toast is a quick, flavorful, and nutritious start to your day. The crispy tortilla base adds a satisfying crunch, while the creamy avocado and rich egg provide a creamy and hearty contrast. The addition of hot sauce and fresh herbs elevates the dish, creating a burst of flavor with every bite. This simple yet fulfilling breakfast can be easily customized by adding toppings like tomatoes, cheese, or bacon, making it a versatile and delicious meal any time of the day.

Corn Tortilla Huevos Rancheros

Huevos Rancheros is a traditional Mexican breakfast that combines sunny-side-up eggs with a vibrant tomato-based salsa, served over crispy corn tortillas. This dish is flavorful, filling, and perfect for those who want a bit of spice and richness in their morning meal. The combination of the runny egg yolk and the tangy, spicy salsa creates a delicious contrast, while the corn tortillas serve as the perfect base. Huevos Rancheros is ideal for a weekend brunch or when you want a special breakfast experience.

Ingredients:

• 2 small corn tortillas
• 2 large eggs
• 1/2 cup ranchero salsa (or your favorite tomato salsa)
• 1/4 cup shredded cheese (Mexican blend or queso fresco)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Fry the corn tortillas in the hot oil for about 1-2 minutes per side, until crispy but not too browned. Remove from the skillet and drain on paper towels.
2. In the same skillet, fry the eggs sunny-side up, cooking until the whites are set but the yolk is still runny, about 3-4 minutes. Season with salt and pepper.
3. While the eggs are cooking, warm the ranchero salsa in a small saucepan over medium heat for 2-3 minutes, until heated through.
4. To assemble, place each crispy tortilla on a plate, and spoon a generous amount of the heated salsa over each.
5. Top each tortilla with a fried egg, then sprinkle with shredded cheese and fresh cilantro.
6. Serve with lime wedges for a touch of brightness.

Huevos Rancheros is a classic breakfast dish that brings bold, vibrant flavors to your morning. The combination of crispy tortillas, sunny-side-up eggs, and spicy salsa makes this a filling and satisfying meal. The cheese adds richness, while the fresh cilantro and lime provide a refreshing contrast. This dish is perfect for those who enjoy a hearty, flavorful breakfast and is easily customizable with your favorite salsa or toppings. Whether you’re looking to impress guests or simply want to enjoy a special breakfast at home, Huevos Rancheros is a winner every time.

Corn Tortilla Breakfast Tostadas with Scrambled Eggs and Salsa Verde

Breakfast tostadas offer a crispy and satisfying start to the day, and this version with scrambled eggs, salsa verde, and toppings like cheese and avocado is a flavorful take on the classic. The crispiness of the tortilla contrasts beautifully with the creamy scrambled eggs and tangy salsa verde, creating a well-balanced and filling breakfast. It’s a simple dish with bold flavors, perfect for a quick and delicious morning meal or a leisurely brunch with friends.

Ingredients:

• 2 small corn tortillas
• 3 large eggs
• 1/4 cup salsa verde (store-bought or homemade)
• 1/4 cup shredded cheese (cheddar or Mexican blend)
• 1/4 avocado, sliced
• Salt and pepper to taste
• Olive oil for frying
• Fresh cilantro for garnish

Instructions:

1. Heat a small amount of olive oil in a skillet over medium heat. Fry the corn tortillas for 1-2 minutes per side until crispy. Remove from the skillet and drain on paper towels.
2. In the same skillet, scramble the eggs over medium heat until fully cooked. Season with salt and pepper.
3. While the eggs are cooking, warm the salsa verde in a small saucepan over medium heat until heated through.
4. To assemble, place each crispy tortilla on a plate. Spoon a generous amount of scrambled eggs onto each tortilla.
5. Drizzle with salsa verde, and sprinkle with shredded cheese while the eggs are still warm so the cheese can melt.
6. Top with avocado slices and fresh cilantro for garnish.

These corn tortilla breakfast tostadas with scrambled eggs and salsa verde are a perfect way to enjoy a flavorful and crunchy breakfast. The combination of crispy tortillas, creamy scrambled eggs, and tangy salsa verde creates a well-balanced and satisfying dish. The melted cheese and avocado add richness, while the cilantro brings a refreshing touch. This dish is quick to prepare and can easily be customized with additional toppings like sour cream or hot sauce, making it a versatile breakfast that’s sure to please everyone.

Note: More recipes are coming soon