Scrambled Egg Breakfast Tacos Recipe By Tasty

BREAKFAST TACO CUPS RECIPE BY TASTY

Breakfast Taco Cups Recipe by Tasty image

Here's what you need: nonstick cooking spray, large flour tortillas, vegetarian refried beans, egg, shredded mexican cheese blend, cherry tomatoes, fresh cilantro leaf

Provided by Gwenaelle Le Cochennec

Categories Breakfast

Time 30m

Yield 12 cups

Number Of Ingredients 7

Ingredients

nonstick cooking spray, for greasing
3 large flour tortillas
¾ cup vegetarian refried beans
¾ cup egg, scrambled
¼ cup shredded mexican cheese blend
3 cherry tomatoes, quartered
fresh cilantro leaf, for garnish

Steps:

Preheat the oven to 375ºF (190ºC). Generously coat a 12-cup muffin tin with nonstick spray.
Stack the tortillas and cut off the edges so the tortillas are square. Then, quarter the squares so you have 12 small tortilla pieces.
Press a tortilla square into each cup of the prepared muffin tin.
Fill each cup with 1 tablespoon of refried beans, 1 tablespoon of scrambled eggs, and 1 teaspoon of cheese and top with a cherry tomato quarter.
Bake for about 10 minutes, until the edges of the tortillas are golden brown and the cheese has melted.
Garnish with cilantro.
Enjoy!

Nutrition Facts : Calories 76 calories, Carbohydrate 7 grams, Fat 3 grams, Fiber 0 grams, Protein 4 grams, Sugar 0 grams

SCRAMBLED EGG BREAKFAST TACOS RECIPE BY TASTY

Scrambled Egg Breakfast Tacos Recipe by Tasty image

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

Ingredients

2 large eggs
1 teaspoon olive oil
¼ teaspoon kosher salt
⅛ teaspoon black pepper
2 small corn tortillas
2 tablespoons canned black bean, drained and rinsed
¼ cup pico de gallo
2 tablespoons fresh cilantro, chopped

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

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