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We can’t think of a warmer welcome to the day than waking up to a towering pile of these savory Breakfast Tortilla and Egg Stacks. Here, GOYA® Mini Corn Tortillas - Taquitos are smothered with creamy GOYA® Refried Pinto Beans, salty cheese and bacon, fresh tomatoes, avocados and onions. The tortillas are stacked high and topped with a just-fried egg. We should warn you though: A hearty appetite - and some napkins - are required!
Ingredients
2 lb.
GOYA® Extra Virgin Olive Oil
⅔ cup
GOYA® Queso Fresco, crumbled
6
strips precooked bacon, coarsely chopped
4
large eggs
1
small tomato, sliced
1
ripe avocado, sliced
½
red onion, sliced
¼ cup
coarsely chopped cilantro, optional
GOYA® Salsa Taquera or GOYA® Salsa Verde, for serving
Directions
Step 1
Preheat oven to 400°F. Brush both sides of tortillas with 1 tablespoon olive oil. Place on baking sheet. Bake for 10 minutes. Spread beans on tortillas and top with queso fresco and about two-thirds of bacon. Place in oven for 6 minutes or until heated through.
Step 2
Meanwhile, heat remaining 1 tablespoon olive oil in nonstick skillet over medium heat. Add eggs and cook until whites are set, about 2-3 minutes. Remove tortillas from oven and top four of them with sliced tomato, avocado and onion. Top with remaining four tortillas and fried eggs. Garnish with cilantro, if desired, and serve with Adobo and Salsa Taquera or Salsa Verde.
• Substitute GOYA® Guacamole for the avocado, if desired.
• Rather than using the mini tortillas, spoon the fillings into GOYA® Burritos Flour Tortillas for tasty breakfast burritos.
New from Goya
Recipe Tags
Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain Under 20Recipe Reviews
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