Breakfast In A Taco Recipes

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:

• 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.

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.

BREAKFAST IN A TACO

Steps:

• 1.Heat oven to 375°F. Brush oil on both sides of each tortilla. Carefully press tortillas into flour, shallow 2-cup ovenproof dishes. Bake 15 minutes or until golden and crispy. Let cool in ramekins. 2.In large skillet, heat remaining oil over medium heat. Add hash browns. Cook 10-15 minutes or until golden brown, stirring occasionally. 3.In medium skillet, melt butter over medium heat. Add eggs, 1/3 cup green onions, 1/3 cup queso fresco, salt and pepper. Cook 3 minutes or until eggs are just set, stirring occasionally. 4.Spoon hash browns into tortilla shells. Top with scrambled eggs, salsa, remaining green onions and remaining queso fresco.

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:

• 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:

• Preheat the oven to 300 degrees F. Set a taco rack on a rimmed baking sheet.
• Put 2 tablespoons of the oil in a small bowl. Add the chili powder, cumin, garlic powder, onion powder, paprika and coriander and stir to combine. Brush the spiced oil onto both sides of each of the tortillas and arrange them in the prepared taco rack. Put a piece of foil in the middle of each taco to prevent it from curling in during baking. Bake until super crispy, about 20 minutes. Remove from the oven and increase the oven temperature to 450 degrees F. Leave the taco shells in the taco rack and set aside.
• Meanwhile, place the chiles in a large cast-iron skillet over high heat. Toast until charred all over, 5 to 7 minutes. Transfer to a bowl and cover with plastic wrap. Let the chiles steam until the outer skin begins to loosen and the chiles are cool enough to handle, about 15 minutes. Peel, seed and slice the chiles. Set aside and wipe out the skillet.
• Meanwhile, dice the potato into small cubes. Heat the remaining 2 tablespoons oil in the skillet over high heat. Add the potatoes, thyme and rosemary, then season with salt and pepper. Cook, stirring occasionally, until the potatoes are brown and crispy on all sides, 15 to 20 minutes. Remove from the heat and set aside.
• Melt the butter in a small nonstick skillet over medium heat. Whisk the eggs together in a small bowl with a fork and sprinkle with salt and pepper. Add the eggs to the skillet and cook until they're just ever so slightly runny but cooked through, 2 to 3 minutes. Remove from the heat and set aside.
• Fill the taco shells in the taco rack with the potatoes, eggs and roasted chile. Top with the cheese. Bake until the cheese is hot and melted, 4 to 5 minutes.
• Remove from the oven, top with the Pico de Gallo and enjoy!
• Combine the tomatoes, onions, jalapeno, cilantro and lime juice in a small bowl. Season with salt and stir.