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.
Servings: 4 people
- 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
- 2 cups Masa Harina
- 1 to 1 1/2 cups Warm Water add more if needed to combine
- 1 tbsp 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.