FAVORITE BREAKFAST TACOS
These breakfast tacos are the best! This simple meal is the perfect use for leftover veggies, and you can serve these egg tacos for lunch or dinner, too. Recipe yields 4 hearty tacos (or 6 lighter tacos, for which you'll need 2 more tortillas). This recipe is easily halved or doubled.
Provided by Cookie and Kate
Categories Breakfast
Time 30m
Number Of Ingredients 12
Steps:
- Warm the tortillas: You can do this in a large skillet over medium heat in batches, flipping to warm each side. Alternatively, you can warm them directly over a low flame on a gas range. Or, just microwave them in a stack for about 15 to 20 seconds. Stack the warmed tortillas and wrap them with a tea towel to keep warm.
- Crack the eggs into a bowl and whisk with a fork until the mixture is combined and pure yellow. Add the sour cream or milk, a couple dashes of hot sauce, and 1/4 teaspoon of the salt. Whisk to combine, then place the bowl near the stove for later.
- In a large skillet, melt 1 tablespoon of the butter over medium heat. Add the vegetables, the remaining 1/4 teaspoon salt, and the chili powder and cumin. Stir to combine, and cook, stirring occasionally, until the vegetables are tender throughout (about 5 minutes), dialing down the heat to medium-low after a few minutes have passed. Once cooked, transfer the vegetables to a bowl and set aside.
- Return the skillet to the stove over medium-low heat, and melt the remaining 1/2 tablespoon butter. Pour in the egg mixture. Use a spatula to gently stir and push the eggs around the skillet until the eggs are clumpy but still slightly wet, about 3 to 5 minutes.
- Remove the skillet from the heat. Add the cheese (if using) and green onion, and gently stir to combine.
- Assemble your tacos by spooning scrambled eggs down the length of a tortilla, topping with some cooked veggies, and your garnishes of choice. Enjoy warm. Leftover tacos will keep fairly well in the refrigerator for up to 4 days; gently reheat before serving.
Nutrition Facts : ServingSize 1 hearty taco made with flour tortilla and cheddar cheese, no garnishes, Calories 309 calories, Sugar 3.9 g, Sodium 787.6 mg, Fat 15.9 g, SaturatedFat 6.5 g, TransFat 0.1 g, Carbohydrate 29 g, Fiber 2.5 g, Protein 12.5 g, Cholesterol 206.2 mg
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.
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
BREAKFAST TACOS
This is a very traditional Texas breakfast, and quick to prepare. It can be prepared in advance, and filling ingredients and tortillas heated in the microwave in the morning. When the ingredients are set out, kids on the run can quickly build a taco, and wrap it to go. The prep and cook time indicated are estimates and vary based on the fillings chosen.
Provided by PanNan
Categories Breakfast
Time 35m
Yield 12 tacos
Number Of Ingredients 5
Steps:
- Set out bowls containing the fillings, cheese, salsa and cilantro.
- Each person builds their own taco by placing the fillings of their choice in the center of the tortilla, and topping it with cheese, salsa and a little cilantro.
- Fold the taco and eat as is, or if you prefer, fold the filled tortilla and spread some butter on the top half of the folded tortilla and place under the broiler a few minutes to"crisp" the top a bit and melt the cheese inside.
- One of my favorites is scrambled eggs, bacon, cheese, salsa and cilantro.
- Potato, egg and cheese with salsa tacos are popular in my household, too.
Nutrition Facts : Calories 329.7, Fat 18.5, SaturatedFat 7.3, Cholesterol 464, Sodium 545.3, Carbohydrate 17.9, Fiber 0.9, Sugar 1, Protein 21.4
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