Lifestyle and recipe blogger, Oh So Delicioso, created these yummy Gluten Free Tomatillo Steak & Egg Breakfast Enchiladas for us. Invite your friends over for brunch and serve them with mimosas! (That’s what we’re going to do anyways.)

Tomatillo Steak & Egg Enchiladas

Recipe Created By: Oh So Delicioso


lb beef stew meat

cup tomatillo salsa

oz diced green chilis

La Tortilla Factory Non-GMO Gluten Free Tortillas

1/2 cup jack cheese shredded

15 oz green enchilada sauce

1/2 cup cherry tomatoes sliced

eggs scrambled


Place stew meat, tomatillo salsa, and green chilis in pressure cooker.  Set to meat/stew setting and adjust time to 35 minutes.  Allow a 20 minute natural release. If desired shred meat and return to cooking liquid.

Heat tortillas in the microwave for 30 seconds to soften. In each tortilla, layer meat, eggs, and cheese.  Roll and place in a greased 9×13 pan. Pour enchilada sauce over prepared tortillas and top with remaining cheese. Top with sliced cherry tomatoes.

Bake at 350 degrees for 35 minutes or until bubbly.

Garnish with green onion.

Don’t set the alarm clock. Stay in your pjs till eleven. Pour yourself a second cup of coffee. Tortilla “French Toast” will change the way you do Sundays.

Tortilla “French Toast”

Prep time: 10 minutes  / Cook time: 5 minutes


2 eggs, beaten

1/3 cup eggnog or milk

nutmeg, sprinkle to taste

cinnamon, sprinkle to taste

1/2 teaspoon vanilla

1 package La Tortilla Factory Organic, Non-GMO Flour Tortillas or La Tortilla Factory Non-GMO Flour Tortillas, Soft Taco Size

chocolate hazelnut butter (like Justin’s), to taste

fresh strawberries, sliced

powdered sugar, sprinkle to taste


Blend egg, eggnog or milk, nutmeg, cinnamon and vanilla in a large flat pan. Submerge each tortilla into the batter and place directly on a non stick skillet over medium high heat. Cook until lightly browned on each side. Place tortilla on a flat work surface. Spread chocolate hazelnut butter over the tortillas, layer a row of fresh strawberries on one side of the tortilla and roll. Sprinkle with powdered sugar and serve hot. Bon appétit!


Meal and expert party planners, Huckle & Goose, created these breakfast tacos for us last year at Cinco de Mayo and we’ve been enjoying them ever since! Make the pinto beans and pico de gallo a few days ahead and store in the fridge for busy weekday mornings.

Pinto Bean & Egg Breakfast Tacos with Easy Pico de Gallo

Recipe Created By: Huckle & Goose

 Prep time: 15 minutes  / Cook time: 15 minutes


extra virgin olive oil

1 yellow onion, finely chopped divided

sea salt

2 cloves garlic

1/2 teaspoon paprika

1/4 teaspoon ground cumin

1/4 teaspoon chili powder

1/2 cups canned or cooked pinto beans

8 Non-GMO Hand Made Style Tortillas by La Tortilla Factory

8 eggs, beaten

2 tablespoons unsalted butter

Shredded cheese or queso fresco, optional

Easy Pico De Gallo

2 jalapeno peppers, chopped, seeded if you don’t wan the heat

2 plum tomatoes, finely chopped

1/4 bunch fresh cilantro, chopped

1/2 lime, juiced


Add a tablespoon of oil in a sauté pan and set over medium-high heat. Add half the onion along with ½ teaspoon sea salt and cook for 2-3 minutes until softened. Add the garlic, paprika, cumin, chili powder, and a few cracks of pepper, stir and cook for another 2 minutes. Add the beans and ¼ cup water. Cover and cook for 3-4 minutes. Taste and adjust seasoning if needed, or add more water if the beans seem dry. Set aside.

In a small bowl mix the jalapeños, remaining onion, tomatoes, cilantro, and lime juice. Drizzle in a little oil to have it all come together and season with salt and pepper to taste. Set aside while you make the eggs.

Melt the butter in another sauté pan over medium heat. Add the eggs and stir constantly until almost cooked. Remove from heat before fully cooked and keep stirring (otherwise you’ll end up with rubbery eggs).

Assemble the tacos: heat the tortillas over an open flame and then spoon on some eggs, beans, and top with the pico