Eggbeaters Container Tomatoes and Green Chilies can Parkay Squeeze Onion Garlic Ground cumin Ground oregano Salt Ground pepper Masa Harina Water
Mix all the gorditas ingredients together and make a ball of masa. Cover and let rest for 5 minutes.
Shape the gorditas and heat them on a griddle. Tell me that wasn’t easy?
In a large skillet, add the butter and diced onion. Add the can of tomatoes and green chilies. Cook for 3 minutes.
Add the entire container of Eggbeaters, cumin, oregano, salt, and pepper. Stir occasionally until eggs are fully cooked.
With a knife, cut the gorditas in half, leaving the end intact. Stuff with the egg mixture.
Top with queso fresco, cilantro, and salsa. Serve with plenty of napkins, and since it’s a Mexican brunch, why not make Café de Olla. YUM!