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Home / Recipes / Crunchy tortilla breakfast eggs
A filling breakfast, beautifully packaged. Incorporate this recipe into breakfast menus.
Time 45 minutes
Servings 12
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12 soft tortillas 1 large bag baby spinach leaves, washed 18 eggs, lightly beaten 24 cherry tomatoes, cut in quarters 540g Lemnos Traditional Fetta, crumbled Sea salt and freshly ground black pepper Olive oil spray
Preheat oven to 170°C.
Spray 12 large ovenproof ramekins (10cm) with olive oil. Microwave tortillas to soften and line ramekins with warm tortillas. Bake for 7-10 minutes until slightly crispy.
Pour boiling water over spinach leaves to wilt then drain immediately. In a separate bowl mix eggs, cherry tomatoes, crumbled fetta and spinach. Season with salt and pepper. Evenly divide the mixture into baked tortillas, cover with foil and bake for 25 minutes or until cooked through.
Serve warm.