Breakfast Tacos With Eggs Onions And Collard Greens Recipes

BREAKFAST TACOS WITH EGGS, ONIONS AND COLLARD GREENS

Breakfast Tacos With Eggs, Onions and Collard Greens image

These comforting, easy tacos don't have to be relegated to the breakfast table. The chili pepper is optional; you can make them as spicy as you want.

Provided by Martha Rose Shulman

Categories breakfast, main course

Time 45m

Yield 6 tacos

Number Of Ingredients 12

Ingredients

6 ounces (about 1/2 bunch) collard greens, stemmed and washed
1 tablespoon extra virgin olive oil
1 small or 1/2 medium onion, chopped
1 garlic clove, minced
1 serrano chili, minced (optional)
Salt to taste
Freshly ground pepper
6 eggs
2 tablespoons chopped cilantro
6 corn tortillas
Crumbled queso fresco (optional)
Green or red salsa (optional)

Steps:

Bring an inch of water to a boil in the bottom of a steamer (I use a pasta pot with an insert for this). Place the collard greens in the top part of the steamer, and steam until the leaves are tender, 5 to 8 minutes. Remove from the steamer, rinse with cold water, squeeze out extra water and chop medium-fine.
Wrap the tortillas in a heavy kitchen towel and place in the steamer basket. Cover tightly, steam 1 minute, and turn off the heat. Allow to sit for 15 minutes, without uncovering, while you finish preparing the filling.
Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it is tender, about 5 minutes. Add a generous pinch of salt and the garlic and optional chili. Cook until fragrant, about 1 minute, and stir in the collard greens. Turn the heat to medium-low and continue to cook, stirring often, for another 5 minutes, until the greens are tender and the onion is lightly colored.
Meanwhile, beat the eggs in a bowl and season with salt and pepper to taste. Stir in the cilantro. Add to the pan with the collards and onions and cook, stirring, until set. Taste and adjust salt and pepper. Spoon onto hot tortillas, sprinkle with cheese if using, and serve, passing the salsa on the side.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 274 milligrams, Sugar 1 gram, TransFat 0 grams

QUICK AND EASY MEXICAN BREAKFAST TACOS

Quick and Easy Mexican Breakfast Tacos image

This quick and easy meal makes a great (vegetarian) breakfast or lunch!

Provided by Courtney

Categories Bread Quick Bread Recipes Tortilla Recipes

Time 26m

Yield 4

Number Of Ingredients 11

Ingredients

cooking spray
4 eggs
½ cup frozen chopped spinach, thawed and drained
2 green onions, diced
⅛ teaspoon garlic salt
⅛ teaspoon Cajun seasoning
1 (15 ounce) can black beans, rinsed and drained
1 cup shredded Mexican cheese blend
4 (9 inch) tortillas whole wheat tortillas
2 tablespoons salsa
2 tablespoons fat-free sour cream

Steps:

Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet. Add spinach, green onions, garlic salt, and Cajun seasoning. Cook and stir until eggs are nearly set, about 5 minutes.
Pour black beans into a small pot over medium heat. Cook, stirring occasionally, until heated through, about 5 minutes.
Sprinkle Mexican cheese blend over tortillas. Place tortillas on microwave-safe plates or paper towels. Microwave 2 tortillas at a time, about 30 minute seconds. Repeat with remaining tortillas.
Divide egg mixture and beans over the center of the tortillas. Top with salsa and sour cream.

Nutrition Facts : Calories 436.1 calories, Carbohydrate 55.1 g, Cholesterol 219.6 mg, Fat 17 g, Fiber 11.4 g, Protein 26.6 g, SaturatedFat 9.3 g, Sodium 1168.3 mg, Sugar 1.7 g

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

Ingredients

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

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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