Amber & Brooks In The Kitchen: Tortilla Breakfast Bowls

12 flour tortillas

6 eggs

½ C sour cream

1 C black beans (drained and rinsed)

½ onion (diced)

¾ cup shredded cheese (your preference)

Salt/Pepper

Avocado, salsa, cilantro, hot sauce (optional add-ons!)

Cut 3.5 inch circles from your flour tortillas using a bowl or cookie cutter. Peel the excess tortilla and discard. Spray your muffin tin with non stick cooking spray. In each spot, push down a cut-out tortilla, making sure it’s flat against the sides and bottom of the muffin tin.

In a bowl, combine your eggs and sour cream. Whisk to mix.

Add your cheese, black beans, diced onion, salt, and pepper to the mixture and combine.

Pour or spoon the mixture into each tortilla cup. Careful not to over-fill as the eggs will expand when cooking.

Bake at 350 degrees for 10-12 minutes or until the egg mixture has set. Remove and serve with avocado, cilantro, salsa, and/or hot sauce!