Open-faced Tortilla Breakfast

Add a Latin twist to your mornings with this crispy tortilla-based breakfast. The cumin-infused sour cream can be prepared ahead, making this dish a quick and satisfying start to your day.

Serves: 4
Prep Time: 2 minutes
Cook Time: 10 minutes

Ingredients:

• Canola oil (enough to cover 1 inch of the pan)
• 4 corn tortillas
• ½ cup sour cream
• 1 teaspoon hot sauce (plus extra for serving, if desired)
• 1 teaspoon Lovely Seasoning Fiesta Fuego
• 12 medium eggs, beaten
• 2 tablespoons crumbled feta cheese
• 1 tablespoon fresh cilantro leaves

Add All Products

Directions:

1. Crisp the Tortillas:
   In a large nonstick skillet over medium-high heat, heat about 1 inch of canola oil. Lightly crisp each corn tortilla for about 30 seconds per side. Set the tortillas aside on a plate lined with paper towels to drain excess oil.
2. Prepare the Fiesta Fuego Sour Cream:
   In a small bowl, mix the sour cream, hot sauce, seasoning, and salt until well combined. Set aside.
3. Cook the Eggs:
   Reduce the skillet heat to medium, and carefully drain off all but ½ tablespoons of the oil. Add the beaten eggs to the skillet, stirring frequently to scramble them, and cook until just set.
4. Assemble the Breakfast Tortillas:
   Spread a layer of the prepared cumin sour cream mixture onto each tortilla. Top with a portion of the scrambled eggs, crumbled feta cheese, and fresh cilantro leaves.
5. Serve:
   Add extra hot sauce if desired and enjoy this flavorful and satisfying breakfast!