SCRAMBLED EGG BREAKFAST TACOS RECIPE BY TASTY
Here's what you need: large eggs, olive oil, kosher salt, black pepper, small corn tortillas, canned black bean, pico de gallo, fresh cilantro
Provided by Pierce Abernathy
Categories Breakfast
Time 30m
Yield 2 tacos
Number Of Ingredients 8
Steps:
- Crack the eggs into a small bowl and whisk to combine.
- Heat the olive oil in a medium nonstick pan over medium heat until shimmering and add the beaten eggs, salt, and pepper. Using a rubber spatula, stir the eggs often until firm, roughly 3 minutes.
- Divide the eggs between the tortillas.
- Top each taco with pico de gallo, black beans, and cilantro.
- Enjoy!
Nutrition Facts : Calories 178 calories, Carbohydrate 15 grams, Fat 8 grams, Fiber 2 grams, Protein 10 grams, Sugar 1 gram
VEGETARIAN BREAKFAST TACOS
Beyond Beef® Crumbles create the idea that you are enjoying some nice sausage with your breakfast tacos. Simple recipe to create a meat-free breakfast. Top with sour cream if desired.
Provided by Chef Mo
Categories Main Dish Recipes Taco Recipes Vegetarian Taco Recipes
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a skillet over medium heat. Cook and stir "beef" crumbles, green bell pepper, onion, and garlic in the hot skillet until tender, 3 to 4 minutes.
- Beat eggs, taco seasoning, and cilantro together in a medium bowl.
- Pour eggs into the skillet and scramble until set, 3 to 4 minutes. Remove from heat and stir in cheese and salsa until cheese has melted and filling is well combined. Serve with warmed flour tortillas.
Nutrition Facts : Calories 263.3 calories, Carbohydrate 19.4 g, Cholesterol 136.1 mg, Fat 13.9 g, Fiber 2.1 g, Protein 9.9 g, SaturatedFat 4.4 g, Sodium 627.1 mg, Sugar 2.5 g
EGG & VEGGIE BREAKFAST TACOS
It kind of became tacos because I didn't have large enough tortillas. Creamy, with just a touch of flavor to keep from being overwhelming first thing in the morning.
Provided by -Mar-
Categories Breakfast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees fahrenheit.
- In a medium skillet, heat 1 teaspoon oil over medium heat. Add onions and turmeric and saute until soft. Add pepper and zucchini, lightly saute, and cover for a minute or two.
- Uncover, add 2 coarsely chopped tomatoes. Cook for another minute or two, pour vegetables in a bowl, lower heat and add remaining teaspoon oil to pan.
- While onions cook, beat eggs, water, chili powder, cayenne pepper, and salt until foamy.
- Finely dice remaining tomato and mix in a bowl with juice from 1/4 of a lime. Cut remaining limes into thin wedges for serving.
- Place tortillas into preheated oven for 2-3 minutes, or until heated through.
- Pour egg mixture into pan, scraping bottoms to scramble until just slightly runny.
- Portion eggs and vegetables onto a tortilla and fold in half.
- Serve with tomato-lime salsa, and yogurt sprinkled with cayenne pepper.
Nutrition Facts : Calories 352.1, Fat 14.8, SaturatedFat 3.8, Cholesterol 215.2, Sodium 425.5, Carbohydrate 41.8, Fiber 6.4, Sugar 13.6, Protein 16
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- To make the veggie filling: In a large skillet over medium heat, heat 2 teaspoons olive until shimmering. Add onions and a dash of salt. Cook, stirring occasionally, until the onions are softened and turning translucent, about 5 minutes. Add the garlic and a pinch of red pepper flakes, stir, and cook for another 30 seconds. Add the zucchini, yellow squash and bell pepper. Cook, stirring often, until the squash is softened and cooked through but not mushy, about 7 minutes. Remove the pan from heat and squeeze the juice of 1/2 of a lime over the veggies. Season to taste with salt, stir to combine, then set the pan aside.
- To scramble the eggs: Scramble the eggs in a bowl with a few dashes of hot sauce, a sprinkling of black pepper and a pinch of salt. Scramble over medium-low heat until the eggs are lightly set. Fold in the tomatoes and transfer the scrambled mixture to a bowl.
- To prepare the tacos: Warm each corn tortilla in a pan over medium heat, flipping occasionally. Transfer warmed tortillas to a plate and cover with a tea towel to keep them warm. Top each tortilla with scrambled eggs, followed by veggies, and garnish with a sprinkle of jalapeño, feta and cilantro. Finish with a few dashes of your favorite hot sauce and/or salsa.
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