Breakfast Taco Recipes

BREAKFAST TACOS

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.

AUTHENTIC MEXICAN BREAKFAST TACOS

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.

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.

BREAKFAST TACOS

Steps:

• Heat oil in large skillet over medium heat and add potatoes and peppers and onions. Sprinkle with Taco Seasoning. Cook for 5 to 6 minutes or until bottom layer of potatoes are browned. Turn potatoes and cook additional 5 to 6 minutes. Beat eggs in large bowl until well mixed. Push potatoes to side of skillet. Add eggs. Cook for 5 to 6 minutes, stirring occasionally until eggs are no longer wet. Lightly toss with eggs. Sprinkle with cheese and remove from heat. Portion eggs into tortillas and top with salsa and sour cream as desired. Taco Seasoning: Combine all taco seasoning ingredients in a small bowl. Mix well. Store in a small container with a lid.
• Recipe Note: If using diced (Southern style) hash browns, cook an additional 7 to 10 minutes.

BREAKFAST TACOS

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.

BREAKFAST TACOS

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.

FAVORITE BREAKFAST TACOS

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.