Open Face Tortilla Bakes with Eggs

Open Face Tortilla Bakes with Eggs

Nutritional information: 320 calories, 14 g fat, 3 g sat fat, 29 g carb, 5.3 g fiber, 22 g protein

Servings: 6


  • 12 medium eggs
  • 9 corn tortillas
  • 1, 15 ounce can vegetarian re-fried beans
  • 1 ½ cups GO Veggie! Lactose Free Cheddar & Pepper Jack Shreds
  • 1 cup fresh tomato salsa


Preheat oven to 400.

Coat a muffin tin with non-stick cooking spray.

Cut tortillas into quarters. Press three tortilla quarters into each cup, with the points toward the center.

The tortilla pieces should overlap to form cups.

Place a spoonful of beans and a spoonful of cheese in the bottom of each tin.

Crack one egg in each cup, season with salt and pepper.

Bake for 10-12 minutes until the whites are cooked through and the yolks are still runny.

Top with a spoonful of salsa and any remaining cheese.