Mexican Breakfast Bowls

Are you an early bird or a night owl? I can say with 100-percent certainty that I am NOT an early bird, morning person or whatever you call it. I prefer staying up late and sleeping in until something forces me get out of bed (usually work…or guilt). But the spice, flavor and satisfying nature of these delicious breakfast bowls are enough to make me get out of bed and actually embrace the morning. Plus, they are so super simple to throw together with help from a few of my favorite Old El Paso products. Let me show you!

Three ingredients from Old El Paso that are huge time-savers in this recipe are their Mexican Cooking Sauce, Stand ‘n’ Stuff Soft Flour Tortillas and refried beans. (For an exact ingredient list, scroll down to the full recipe below!)

Once you’ve gathered your ingredients, cook up some sausage. You can go with breakfast sausage, Italian sausage, chorizo, or whatever you have on hand. Brown it in a skillet, drain off the fat and then stir in about a cup of the Old El Paso Mexican Cooking Sauce. I used the Roasted Tomato variety. It’s seriously so good.

Next lay out your Soft Flour Tortilla bowls on a baking sheet.

Now it is time to layer up some goodness! For a hearty base, I started with refried beans, smearing about a tablespoon in the base of the bowl.

Then add about 1/3-cup of the sausage and sauce mixture.

Then add a sprinkling of cheese. I used cheddar, but Monterey Jack, pepper jack or cojita would also be yummy.

Then it is time to add the scrambled eggs. I scrambled up eight eggs total, one egg per bowl.

Finally, add one last sprinkle of cheese.

Bake in a preheated 400-degree oven for about 15-20 minutes until the cheese is melted and bubbly and the tortilla is getting brown and crispy. Now comes the fun part...the toppings! I finished my bowl off with salsa, sour cream, cilantro and green onion, but feel free to mix it up with your faves. Now take a deep breath and a big bite. Take that morning, let’s do this day!