Soft Breakfast Tacos Recipes

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AUTHENTIC MEXICAN BREAKFAST TACOS



Authentic Mexican Breakfast Tacos image

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

6 ounces chorizo sausage
8 (6 inch) corn tortillas
6 eggs
¼ cup milk
½ teaspoon pepper
½ teaspoon salt
1 cup shredded Monterey Jack cheese
1 dash hot pepper sauce (e.g. Tabasco™), or to taste
½ cup salsa

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



Breakfast Tacos image

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

6 cups bacon or 6 cups leftover meat (assorted hot and cooked fillings of your choice)
1 dozen 6-inch flour tortillas, heated (fresh if you can find them)
2 cups shredded cheese, such as mild cheddar,pepper jack or monterrey jack,or a combination
salsa, of your choice
chopped cilantro

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

BREAKFAST TACOS



Breakfast Tacos image

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

2 tablespoons margarine
1 small onion, chopped
1 clove garlic, chopped
6 eggs, beaten
½ cup salsa picante, divided
¼ teaspoon ground cumin
1 cup shredded Cheddar cheese
6 corn tortillas, warmed

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



Breakfast Tacos image

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

4 large eggs
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/4 cup chopped green or red bell pepper
4 medium green onions, chopped (1/4 cup)
1 tablespoon butter or margarine
1/2 cup shredded pepper Jack cheese (2 oz)
6 Old El Paso™ taco shells
1 cup shredded lettuce
1 small avocado, pitted, peeled and sliced
1/4 cup Old El Paso™ Thick 'n Chunky salsa

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

BREAKFAST TACOS



Breakfast Tacos image

This is a really simple, tasty breakfast. It has been a mainstay for our mornings together as a family.-Jo Ferguson, Arnold, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 8 servings.

Number Of Ingredients 13

1/3 cup black beans, rinsed and drained
1/3 cup cubed avocado
1/3 cup pico de gallo
1 tablespoon lime juice
1 cup frozen O'Brien potatoes, thawed
1/2 pound bulk pork sausage
6 large eggs
2 tablespoons 2% milk
1/2 cup shredded Monterey Jack cheese
8 flour tortillas (6 inches), warmed
Sour cream, optional
Fresh chopped cilantro, optional
Additional pico de gallo, optional

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.

BREAKFAST TACOS



Breakfast Tacos image

These Breakfast Tacos are delicious for any meal!

Number Of Ingredients 10

4 red potatoes (diced)
1 green bell pepper (diced)
1 Tablespoon extra virgin olive oil
4 eggs
6 strips bacon (cooked)
1 Tablespoon milk
1 cup shredded cheddar cheese
1 cup re-fried beans
salt and pepper, to taste
8 flour tortillas (taco size)

Steps:

  • Dice potatoes and pepper
  • In a skillet over medium heat, cook the diced potatoes and peppers in the olive oil until completely cooked through and potatoes are soft.
  • In a separate pan whisk together milk and eggs and scramble them in pan until done.
  • Spread re-friend beans in center of each tortilla.
  • Top with eggs, potatoes and peppers, cheese, and bacon.
  • Fold tortillas in half forming tacos. Serve warm.

Nutrition Facts : Servingsize 8 serving

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