BREAKFAST TACOS
A most delectable way to start your day! These tasty breakfast tacos will give you something to talk about.
Provided by R H
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Heat margarine over medium heat in a skillet. Cook and stir onion and garlic in the hot skillet until tender, 3 to 4 minutes. Add eggs, 1/4 cup salsa, and cumin; scramble until set, 3 to 4 minutes. Stir in Cheddar cheese.
- Spoon eggs evenly into tortillas; fold and top with remaining 1/4 cup salsa.
Nutrition Facts : Calories 255.4 calories, Carbohydrate 14.9 g, Cholesterol 187.8 mg, Fat 16.3 g, Fiber 2.2 g, Protein 13.3 g, SaturatedFat 7 g, Sodium 387.6 mg, Sugar 1.9 g
BREAKFAST TACOS
Steps:
- Gently mix black beans, avocado, pico de gallo and lime juice; set aside. In a large cast-iron or other heavy skillet, cook potatoes and crumble sausage over medium heat until sausage is no longer pink and potatoes are tender, 6-8 minutes., Whisk together eggs and milk. Pour into skillet; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Stir in cheese. Spoon egg mixture into tortillas; top with black bean mixture. If desired, serve with sour cream, cilantro and additional pico de gallo.
Nutrition Facts : Calories 291 calories, Fat 16g fat (6g saturated fat), Cholesterol 161mg cholesterol, Sodium 494mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 3g fiber), Protein 13g protein.
EASY BREAKFAST TACOS
Make and share this Easy Breakfast Tacos recipe from Food.com.
Provided by Food.com
Categories Breakfast
Time 7m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Toast tortillas on stovetop over medium flame.
- Set out bowls containing the fillings: eggs, cheese, Pico de Gallo, cilantro, and lime.
- Build taco by placing the eggs in first and topping it with cheese, Pico de Gallo, and cilantro, adding a squeeze of lime to taste.
Nutrition Facts : Calories 226.1, Fat 12.2, SaturatedFat 3.9, Cholesterol 452, Sodium 183.3, Carbohydrate 11.6, Fiber 1.5, Sugar 0.7, Protein 16.6
BREAKFAST TACOS
So simple, so good. We gave these breakfast tacos two thumbs up after one bite! Stopping at just one taco is hard to do. This colorful dish is sure to become a weekend breakfast favorite.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- In small bowl, beat eggs, garlic salt and pepper thoroughly with fork or wire whisk. Stir in bell pepper and onions.
- In 8-inch skillet, melt butter over medium heat. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portions can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout. Gently stir in cheese.
- Heat taco shells as directed on package. Place lettuce in shells. Spoon eggs onto lettuce. Top with avocado and salsa.
Nutrition Facts : Calories 230, Carbohydrate 13 g, Cholesterol 155 mg, Fat 1, Fiber 3 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 2 g, TransFat 1 g
AUTHENTIC MEXICAN BREAKFAST TACOS
Quick Easy and Delicious! I learned this recipe from many years of eating with the Mexican cooks at my restaurant. They like to sneak in breakfast before we open. I've grown to LOVE this breakfast. If you like spicy food, you will love this.
Provided by BEARNESTA
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Burrito Recipes
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside.
- Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm.
- Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.
- Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.
Nutrition Facts : Calories 536.5 calories, Carbohydrate 27.7 g, Cholesterol 342.8 mg, Fat 34.1 g, Fiber 3.9 g, Protein 30.6 g, SaturatedFat 14.3 g, Sodium 1297.9 mg, Sugar 2.9 g
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RECIPE: EASY BREAKFAST TACOS | WHOLE FOODS MARKET
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Servings 4Total Time 20 mins
- One by one, cook tortillas until warmed through and lighlty browned on both sides. Keep warm in a folded dish towel as you finish the others.
- After the tortillas have been warmed, add bacon and cook until browned and crisped, about 5 minutes. Transfer to a paper towel to drain, then pour out all but about a teaspoon of oil.
- Add eggs and salt; cook over medium heat, pushing egg into the center skillet with a spatula to form soft curds, until eggs are barely set, about 3 minutes.
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- Preheat your oven to 400F/200C. Place the bacon on a baking tray and bake for 18-20 minutes, or until crispy. Let dry on a paper towel.
- Heat the olive oil in a pan on medium heat, add the the white parts of the green onion and saute for 1 minute.
- Whisk together the eggs in a bowl, then pour the beaten eggs in the pan. Use a spatula to move the eggs while they cook, flipping them a few times, until they're soft and pillowy yet cooked through.
- Assemble the breakfast tacos by adding a portion of eggs to a tortilla. Top that with a sprinkle of the green parts of the green onion, several pieces of crumbled bacon, diced avocado, a sprinkle of cheddar cheese, and fresh cilantro. Season with salt and pepper.
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