Breakfast Tortilla Bowls with Avocado Crema

  • 20 Minutes
  • Eggs
  • Serves 8
  • Tortillas & Tortilla Bowls

Healthy brunch recipe // Mexican breakfast bowls with avocado crema

Submitted by Jennifer Ashley at Pretty Little Details


  • 8 Old El Paso tortilla bowls
  • 1/4 cup melted butter
  • 1 lbs ground pork
  • 2 Tbsp chili powder
  • 1/2 tbsp cumin
  • 1/2 tsp red pepper flakes
  • 1 tsp salt
  • 2 avocados
  • juice from 1 lime
  • 1/4 cup sour cream
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 can Old El Paso refried black beans
  • 1/2 a red pepper diced
  • 8 eggs
  • 1 bunch cilantro


  • Brush tortilla bowls with melted butter. Bake in 400 degree oven for 10 minutes. After 10 minutes, remove tortilla bowls from oven and set aside.
  • Combine ground pork, chili powder, cumin, red pepper flakes and salt in a pan. Fry over medium heat until pork is cooked through and is no longer pink.
  • Create your avocado crema by blending together avocados, lime juice, sour cream, salt and garlic powder until smooth.
  • Fry eggs 2-3 at a time over medium heat in a greased frying pan. Cook eggs without flipping until egg whites are completely cooked through.
  • To assemble your breakfast bowls, spoon refried beans into the bottom of each tortilla bowl. Top with a generous helping of the ground pork mixture then sprinkle with diced red peppers.
  • Spoon avocado crema over each tortilla bowl then top with a fried egg. Garnish with fresh cilantro.