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Ingredients
- Recipe Ingredients
- 8 small (9 oz) red-skinned potatoes, quartered
- 2 small (4 oz each) red onions, each cut lengthwise into 8 wedges
- 1 each red and orange pepper, each cut into 8 wedges
- 1 each medium zucchini and yellow summer squash, cut into 11/2-in. chunks
- Nonstick spray
- 1 tsp each chili powder and salt
- 1 cup salsa
- 4 flour tortillas (about 8 in. diameter)
- 8 slices of fake canadian bacon
- 4 large eggs
- Garnish: chopped cilantro
Details
Servings 4
Preparation
Step 1
1. Heat oven to 400°F. Have ready a large rimmed baking sheet and a baking sheet that can hold 4 tortillas without overlapping.
2. Put vegetables in a bowl; coat with nonstick spray. Add chili powder and salt; toss to coat. Spread out on rimmed sheet.
3. Bake 15 minutes, stir and turn vegetables, then bake 15 minutes, or until tender and very lightly browned. Return to bowl; add salsa and toss gently to coat. Cover to keep warm.
4. Coat both sides of tortillas with nonstick spray. Bake on other sheet 5 minutes. Turn over; bake 3 minutes, or until brown and crisp. Top each with 2 overlapping slices bacon; return to oven, turn oven off and remove after 2 minutes.
5. Meanwhile, coat a large nonstick skillet with nonstick spray. Place over medium heat and gently break eggs into skillet. Cover and cook 3 to 4 minutes, just until yolks are set.
6. Place each tortilla on a plate. Top with an egg, then the warm vegetables
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