SCRAMBLED EGG BREAKFAST TACOS RECIPE BY TASTY
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
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
VEGETARIAN BREAKFAST TACOS
Beyond Beef® Crumbles create the idea that you are enjoying some nice sausage with your breakfast tacos. Simple recipe to create a meat-free breakfast. Top with sour cream if desired.
Provided by Chef Mo
Categories Main Dish Recipes Taco Recipes Vegetarian Taco Recipes
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a skillet over medium heat. Cook and stir "beef" crumbles, green bell pepper, onion, and garlic in the hot skillet until tender, 3 to 4 minutes.
- Beat eggs, taco seasoning, and cilantro together in a medium bowl.
- Pour eggs into the skillet and scramble until set, 3 to 4 minutes. Remove from heat and stir in cheese and salsa until cheese has melted and filling is well combined. Serve with warmed flour tortillas.
Nutrition Facts : Calories 263.3 calories, Carbohydrate 19.4 g, Cholesterol 136.1 mg, Fat 13.9 g, Fiber 2.1 g, Protein 9.9 g, SaturatedFat 4.4 g, Sodium 627.1 mg, Sugar 2.5 g
EGG & VEGGIE BREAKFAST TACOS
It kind of became tacos because I didn't have large enough tortillas. Creamy, with just a touch of flavor to keep from being overwhelming first thing in the morning.
Provided by -Mar-
Categories Breakfast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees fahrenheit.
- In a medium skillet, heat 1 teaspoon oil over medium heat. Add onions and turmeric and saute until soft. Add pepper and zucchini, lightly saute, and cover for a minute or two.
- Uncover, add 2 coarsely chopped tomatoes. Cook for another minute or two, pour vegetables in a bowl, lower heat and add remaining teaspoon oil to pan.
- While onions cook, beat eggs, water, chili powder, cayenne pepper, and salt until foamy.
- Finely dice remaining tomato and mix in a bowl with juice from 1/4 of a lime. Cut remaining limes into thin wedges for serving.
- Place tortillas into preheated oven for 2-3 minutes, or until heated through.
- Pour egg mixture into pan, scraping bottoms to scramble until just slightly runny.
- Portion eggs and vegetables onto a tortilla and fold in half.
- Serve with tomato-lime salsa, and yogurt sprinkled with cayenne pepper.
Nutrition Facts : Calories 352.1, Fat 14.8, SaturatedFat 3.8, Cholesterol 215.2, Sodium 425.5, Carbohydrate 41.8, Fiber 6.4, Sugar 13.6, Protein 16
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VEGETARIAN BREAKFAST TACOS - A BEAUTIFUL PLATE
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5/5 (6)Total Time 30 minsCategory VegetarianCalories 487 per serving
- This dish comes together quickly, so it is important to prepare and set out all your tacos toppings before you start cooking.
- Char and warm the tortillas: Line a large plate or bowl with a clean kitchen linen. Turn your gas burner over medium heat. You could use two burners at once to speed this process up, or do them one at a time. Place one corn tortilla directly over the flame one at a time and heat for 15 to 25 seconds per side, flipping them with tongs, or until lightly charred. Transfer the warm tortillas to the kitchen linen as you work, and cover them to keep them warm for serving.
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- In a medium bowl, whisk together the 4 eggs. Add the chili powder, garlic powder, cumin, and kosher salt, and whisk until combined.
- In a skillet, heat the olive oil. Add the eggs and cook over medium low heat, scraping as the eggs solidify, about 3 to 4 minutes total. As you scrape, they’ll start to form together into a meat-like texture. Don’t scrape too much or you’ll make too small of pieces: just enough for that it comes together!
- If time, warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
- Top with salsa fresca (drain extra liquid before serving), thin sliced red onions, torn cilantro leaves, and hot sauce.
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