A delicious and filling breakfast, this satisfying meal is great for weekend brunches. It is, of course, super versatile and can be adjusted greatly.
Serves 23 eggs
1 t. olive oil
2 tortillas
½ cup refried or black beans (~½ a can)
1. Preheat oven to 350°F. Heat olive oil over medium heat in a pan. Crack and scramble eggs in a bowl and add to pan, cooking until slightly less than fully cooked. (They'll finish cooking in the oven.)
2. Spread beans evenly on each tortilla and place on a baking sheet. Top with spinach and mostly-cooked scrambled eggs. Top evenly with cheese.
1 c. baby spinach leaves, packed
several slices cheese, or ½ c. grated cheese (cheddar, Monterey or pepper jack, or whatever you like/have)
salsa, sour cream, guacamole, cilantro (optional, for serving)
1. Preheat oven to 350°F. Heat olive oil over medium heat in a pan. Crack and scramble eggs in a bowl and add to pan, cooking until slightly less than fully cooked. (They'll finish cooking in the oven.)
2. Spread beans evenly on each tortilla and place on a baking sheet. Top with spinach and mostly-cooked scrambled eggs. Top evenly with cheese.
3. Place in oven until cheese is melted and starts bubbling. If you're impatient, you could alternatively broil this, but watch carefully so it doesn't burn! Serve with salsa, sour cream, guacamole and/or cilantro, if desired.
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