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+ servings
Two breakfast gorditas on a decorative Mexican clay plate.
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5 from 1 vote

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 mins
Cook Time14 mins
Total Time30 mins
Course: Breakfast
Cuisine: Mexican
Servings: 4 people

Ingredients

For Filling

  • 1 32 oz container Eggbeaters Original
  • 1 10 oz can RO*TEL Original Dieced Tomatoes and Green Chilies
  • 1 tbsp Parkay Squeeze
  • 1/4 onion diced
  • 1 clove garlic finely diced
  • 1 pinch ground cumin
  • 1 pinch ground oregano
  • 1 tbsp salt
  • 1/2 tspn ground pepper

For Gorditas

  • 2 cups Masa Harina
  • 1 to 1 1/2 cups Warm Water add more if needed to combine
  • 1 tbsp salt

Instructions

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.