Date posted: 23/05/2023

‘Full Mexican breakfast’ in a soft flour tortilla bowl with maple corn ribs

  • Serves 10
  • Timing: 35 mins
Votes: 2 Average: 3.5


Everyday Favourites mini corn cobs 10
Seasoned avocado smash, frozen 100g
Sausages 10
Hash brown tater tots 250g
Farmstead smoked rindless streaky bacon 250g
Maple syrup 100ml
Sunflower seeds 50g
Extra virgin olive oil 100ml
Fajita seasoning 80g
Red onion, diced 150g
Red kidney beans 100g
Everyday Favourites baked beans 300g
Mushrooms, diced 150g
Large tomatoes on vine 200g
Everyday Favourites plain muffin omelette 10
Tortilla bowls 10
Light set soured cream 100g
Red chillis, chopped 50g
Coriander 40g


  1. Defrost the corn and smashed avocado, and pre-heat the oven to 180°C
  2. Cook your sausages and tater tots on a tray in the oven, coat your bacon in maple syrup and cook on a tray in the oven until crispy
  3. Pan fry the sunflower seeds in oil until golden
  4. Cut the corn into 6 length-ways and coat in oil, maple syrup and fajita seasoning, then bake in the oven for 10-15 mins until golden brown
  5. Fry the diced onions in a pan, then add the fajita mix, kidney beans and baked beans and keep stirring
  6. Fry the diced mushrooms in oil in another pan and then add sliced sausage and strips of bacon, then add the tomato until cooked through
  7. Finally cook your omelettes in the oven and then start filling your tortilla shell – omelette at the bottom, then beans, sausage/bacon mixture, tater tots, and finish with the avocado, sour cream, chopped chilli, sunflower seeds and picked coriander, with corn ribs on the side.
  “This is an easy and versatile dish, giving a Mexican twist to the classic full English breakfast. You can make it veggie by swapping out the sausage and bacon for vegetarian versions, and a vegan version would be great too. The fajita spiced beans are a great idea, and you could mix up the spices to take you to different parts of the world.” Paul Tunnicliffe, Culinary Development Chef
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