Corn, Spinach and Egg Breakfast Tortilla Stack Recipe

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Hearty and delicious meatless breakfast! Fresh ingredients and sure to be a new favorite!

This folks, is breakfast heaven right here! Remember when I mentioned Bountiful Baskets in the last post? Well, this recipe is created from basket ingredients! The spinach, green onions and red corn were included last week. Have you ever seen or tried the red corn before? It's so gorgeous and delicious too! I just love being able to have all these fresh vegetables available at such a reasonable price! Pickup is on Friday, so keep an eye out for new recipes next week!
I was working from home last week and needed a quick and easy lunch. That's how this Corn, Spinach and Egg Breakfast Tortilla Stack came together! It's fresh, hearty and good for you! Serve with salsa and sour cream on the side and serve for breakfast, or even lunch like I did! I love that this recipe is meatless, but it would also be great with some spicy sausage added in. 

The tortilla stack is so easy to assemble and the edges of the corn tortillas get nice and crispy from toasting in the oven. Cut in quarters and serve! Simple, yet gourmet!

Corn, Spinach and Egg Breakfast Tortilla Stack

by Sheena

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Ingredients (2 servings)

• 1/2 tablespoon olive oil
• 1 cob of sweet corn, corn removed (I used red)
• 1 handful fresh spinach, chopped
• 2 green onions, sliced
• 3 eggs
• 2 tablespoons sour cream
• 3 tablespoons shredded cheddar
• 4 corn tortillas
• cumin
• salt and pepper, as needed
• salsa and sour cream for topping

Instructions

Preheat oven to 400 degrees.

In a small skillet, heat olive oil over medium high heat. Add corn, spinach green onions, a pinch of cumin, salt and pepper. Saute for 5 minutes. Remove from skillet into a bowl and set aside.

Scramble the eggs in the same skillet, seasoned with a pinch of cumin, salt and pepper. Add to the bowl with corn and spinach. Stir in the sour cream and cheese.

Lay a tortilla on a baking sheet. Scoop 1/3 of egg and corn mixture, top with tortilla and repeat. Bake for 10 minutes, cut in half and serve with salsa and sour cream.

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This recipe is shared at: The Better Baker,