Easter Egg Bowls
Looking for a tasty idea for Easter or a yummy brunch? These Easter egg bowls are both fun and delicious. We like to serve them with fresh melon or your favorite breakfast item on the side.
Recipe courtesy of Chef Bryan: www.CookingWithChefBryan.com
Prep
Cook
| Category: | Breakfast |
| Seasons | |
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Ingredients
Ingredients
| 12 Oakdell Cage Free Eggs |
| 4 large spinach tortillas |
| 4 cups prepared cheese sauce |
| 2 large potatoes, baked peeled, and diced |
| 2 cups diced ham |
| 1 cup diced onion |
| 1 avocado, diced |
Easter Egg Bowls Directions
- Using a 4 inch round cookie cutter and cut three rounds out of each spinach tortilla.
- Spray a 12 top muffin tin and carefully press the cut tortilla rounds into the muffin tins. If needed, spray them with vegetable spray.
- Spoon about 1/4-1/3 cup of the prepared cheese sauce into the bottom of each prepared “egg bowl”. Divide the diced potatoes, ham, onion, and avocado between all of the egg cups and crack one Oakdell egg on top. Sprinkle with diced onion (for garnish), salt and pepper.
- Bake in a 350 degree oven until eggs are cooked through (about 10 minutes).
- Remove from the oven, let cool slightly and serve with fresh melon on the side.