Breakfast is a big deal in our house, especially during football season. I had some leftover southwestern tortillas from Central Market here in Houston that were sitting in my freezer, so this was a perfect use for them. I used a biscuit cutter to carve out 5″ circles. As I hate to waste food, I cut the leftover tortilla scraps into strips and baked them as a mix-in to soup or crispy additive to salad. I did not have Avocado on hand, but it would be a perfect addition to these delicious breakfast bites.

Serves 2.

Click here for the recipe.