Breakfast Gorditas
Brunch just got better with Breakfast Gorditas. It’s a delightful way to start the day. Ready in no time and full of deliciousness that the entire family will love.
Prep Time16 minutes mins
Cook Time14 minutes mins
Total Time30 minutes mins
Course: Breakfast
Cuisine: Mexican
Servings: 4 people
Calories: 239kcal
For Filling
- 1 32 oz container Eggbeaters Original
- 1 10 oz can RO*TEL Original Dieced Tomatoes and Green Chilies
- 1 tablespoon Parkay Squeeze
- ¼ onion diced
- 1 clove garlic finely diced
- 1 pinch ground cumin
- 1 pinch ground oregano
- 1 tablespoon salt
- ½ tspn ground pepper
For Gorditas
- 2 cups Masa Harina
- 1 to 1 ½ cups Warm Water add more if needed to combine
- 1 tablespoon salt
For the Gorditas
In a large bowl, mix the masa harina, salt, and slowly add the warm water until you form a small dough.
Cover and set aside for 5 minutes.
With your hands, form 6 thick gorditas (about 6-inches in diameter).If the sides of the gorditas crack, add water to smooth them out. Heat on a griddle for 5 minutes on each side.
Once they are fully cooked, cover with a towel to keep warm.
For the Filling
Add the Parkay and onion to a large skillet.
Cook for 1 minute
Add the can of RO*TEL and garlic.
Cook for 3-4 minutes.
Add the entire container of Eggbeaters, cumin, oregano, salt, and pepper.
Stir occasionally for 4-5 minutes, or until eggs are fully cooked.
To Assemble Breakfast Gorditas:
With a knife, cut the gorditas in half, leaving the end intact.
Stuff with the egg mixture.
Top with queso fresco, cilantro, and salsa.
- Mix all the gorditas ingredients together
- Make a ball of masa
- Cover and let rest for 5 minutes.
You can always ditch the gorditas and use tortillas instead. FYI, you’d be making breakfast tacos instead.
Calories: 239kcal | Carbohydrates: 45g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 3526mg | Potassium: 160mg | Fiber: 4g | Sugar: 1g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 5mg