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Recipes

Mini Breakfast Tortilla Tarts

A recipe for breakfast tortilla tarts with eggs, chorizo, and peppers

You can find this recipe at El Restaurante

Recipe courtesy of Mission Foods (missionfoodservice.com)

Makes 12 servings


5 each 12-inch Hearty Grains Ultra Tortillas

2-1/4 c. eggs, scrambled

Sausage, crumbled, cooked, as needed

Chorizo, crumbled, cooked, as needed

Country Ham, diced, as needed

Bacon, crisp, chopped, as needed

Mushrooms, chopped, sautéed , as needed

Red bell peppers, chopped, sautéed, as needed

Green bell peppers, chopped, sautéed, as needed

Cheese, shredded, as needed

Tomato, diced, as needed

Green onion, chopped, as needed


Pre-heat convection oven to 350°F.


Cut 36 circles out of tortillas using a 3” cookie cutter. Place tortilla circles in mini muffin tins and weight with pie weights to par bake for about 5 minutes or until golden brown. Remove from molds, cool and store air tight.

To plate: Place 3 tortilla tart shells on plate and fill each with 1 tablespoon of scrambled eggs and top with customized toppings as desired by each customer.


 

El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website www.elrestaurante.com.

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or kfurore@restmex.com.

For advertising information, please contact publisher Ed Avis at edavis@restmex.com or 708-218-7755.

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