Made with passion

Huevosa la Mexicana Brunch Tortilla Cones

Serves 2 / 40 mins


For the cones

For the eggs

  • 3 tbsp. canola oil
  • 1 small white onion, finely chopped
  • 1 jalapeño, stemmed, seeded, and finely chopped
  • 1 plum tomato, cored, seeded, and finely chopped
  • 2 tbsp. thinly sliced cilantro leaves
  • 4 eggs, lightly beaten
  • Salt and pepper to taste

For the potatoes

  • 2 medium russet potatoes
  • 1 tbsp. olive oil
  • salt and pepper to taste
  • 8 breakfast sausage
  • salsa (store-bought)


Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 20 minutes

  • Preheat oven to 400 degrees.
  • Dice potatoes so that they’re all about ½″ in size. Spread evenly in a single layer on parchment paper. Drizzle with olive oil.
  • Roast in the oven for 30 minutes, turning halfway through.
  • Cook breakfast sausage link in the air fryer at 400°F for about 10 minutes turning once halfway through. Slice the tortillas in half evenly.
  • While sausage is cooking, get started on the cones by mixing the flour and water in a small dish.
  • Place mixture with your finger onto one corner of the wrap and mold it into a cone shape, and press the "glued" corner down firmly.
  • Finish all the tortillas and bake empty, point up for a few minutes they will only take a few minutes to crisp up and become "toasted". (The cones are done baking when they are golden and the "glued" areas is dry.) Remove and let cool.
  • While tortillas are baking heat oil in a 12-inch skillet over medium-high heat. Add onion, jalapeño, and tomato, season with salt and pepper, and cook until soft.
  • Add cilantro and eggs, and cook, folding eggs over in large curds occasionally, until cooked to the desired level of doneness.
  • Remove cooked sausage and slice into about ¾ inch thick.
  • fill each cone with eggs, potatoes, and sausage
  • top with salsa and serve!



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