A 3-ingredient breakfast that’s fun, fast, and blood sugar–friendly. Cost 33 cents per serving!
This simple recipe is a playful twist on the classic “egg in a hole”—but with a corn tortilla instead of bread. The recipe was born from all the extra corn tortillas in the refrigerator after a taco night. It’s naturally gluten-free, budget-friendly, and a great way to start the day with protein and fiber. Bonus: kids love helping cut the hole and decorating their plate!
Ingredients:
• 1 egg
• 1 corn tortilla (4–6 inch works best)
• Cooking spray
• Optional: salsa or avocado slices for topping
Instructions
1. Cut the hole: Use a cookie cutter or the rim of a small glass to cut a hole in the center of the tortilla.
2. Toast the tortilla: Spray a nonstick skillet with cooking spray and heat over medium. Add the tortilla and toast lightly for 30 seconds.
3. Add the egg: Crack the egg into the hole. Cook until the white is mostly set (about 2 minutes).
4. Flip gently: Use a spatula to flip the tortilla and egg together. Cook another minute or until the yolk is done to your liking (about another 2-3 minutes).
5. Top & serve: Add salsa or avocado slices for extra flavor and fiber.
Nutrition Snapshot (per serving):
Calories: 98 Total Fat: 5.1g Sodium: 76.4mg Carbohydrates: 5.7g Fiber: 0.8g Sugar: 0.3g Protein: 7g
