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Gluten-free NAFTA Breakfast


Cooking Time:

10 minutes


  • 6 four inch corn tortillas
  • 6 slice pre-cooked Canadian bacon
  • 2 cups shredded cheese, Mexican Blend
  • 6 eggs
  • ¼ cup water
  • ½ teas. gluten-free seasoned salt
  • 1 TBS. chopped fresh cilantro
  • ¾ cup mild roasted tomato salsa


Looking for a great tasting gluten-free breakfast? Try the Adobe Rose’s NAFTA breakfast. Why NAFTA? It includes Mexican tortillas, Canadian bacon and eggs from the USA.

Preheat oven to 350° and prepare a baking sheet by lining it with aluminum foil and spraying it with PAM.

(serves 6)

Place the six tortillas on the prepared baking sheet making certain to leave space between the tortillas.

Place a slice of pre-cooked Canadian bacon on each tortilla. Cover each tortilla with 1/3 cup of shredded cheese, Mexican Blend.

Wisk the eggs, water, seasoned salt and cilantro in a small bowl until well blended. Cook in a frying pan over medium heat until eggs are almost firm. The eggs will become firm in the oven. Divide the egg mixture into six equal servings and spoon the egg mixture over the tortillas topped with Canadian bacon and cheese. Top each with 2 TBS. of roasted tomato salsa.

Bake in the oven for 10 minutes or until the cheese is melted.

Serve immediately with seasonal fruit.

NOTE: This also works as a vegetarian breakfast when made without the Canadian bacon.