Mexican Breakfast Scramble Bowls

Bubbly homemade tortilla bowls, served with the best-ever sour cream scrambled eggs, chorizo and street taco-inspired toppings. This bowl is the best breakfast you’ll have all year!

20 min
Prep Time
10 min
Cook Time


Tortilla Bowls

  • ½ cup olive oil
  • 2 large tortillas

Breakfast Scramble

  • 1 tablespoon Crystal salted butter
  • 6 eggs
  • 3 tablespoons + 2 tablespoons Crystal sour cream
  • 1 tablespoon water
  • ½ teaspoon salt
  • ½ cup shredded pepper jack or sharp cheddar
  • ½ pound chorizo or spicy breakfast sausage, crumbled and browned
  • 1 cup cherry tomatoes, diced
  • ½ cup guacamole
  • ½ cup fire roasted corn
  • ¼ cup diced green onions
  • 2 tablespoons chopped cilantro
  • 2 lime wedges

Products used

  • Sour Cream

  • Salted Butter


  • Step 1

    For the Tortilla Bowls:
    Heat oven to 375ºF.  Place two oven-safe ceramic cereal bowls on a baking sheet. In a large skillet, heat oil over medium-high heat until hot. Using metal tongs, place a tortilla in the skill, swirl for 30 seconds, then flip. Flash fry on the second side for 30-45 seconds more, until tortilla begins to puff and brown lightly. Transfer tortilla to bowl, tuck and shape to fit in bowl. Repeat with second tortilla. Place baking sheet in oven and bake for 7-12 minutes, until tortillas are crispy and golden.
  • Step 2

    For the Breakfast Scramble:
    Heat a large nonstick skillet over medium heat, add butter. In a large bowl, whisk together eggs, 3 tablespoons sour cream, water, salt, and cheese.  Transfer to skillet and cook, stirring often, until eggs are scrambled and cooked through.

  • Step 3

    Spoon scrambled eggs into tortilla bowls.

  • Step 4

    Top each bowl with 1 tablespoon sour cream, chorizo, tomatoes, guacamole, corn, green onions, cilantro and lime wedges.