AUTHENTIC MEXICAN BREAKFAST TACOS
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
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
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
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
Only 20 minutes....and you can have a tasty breakfast on the table.
Provided by Food Network
Time 20m
Yield 6-8 Servings
Number Of Ingredients 20
Steps:
- Heat oil in large skillet over medium heat and add potatoes and peppers and onions. Sprinkle with Taco Seasoning. Cook for 5 to 6 minutes or until bottom layer of potatoes are browned. Turn potatoes and cook additional 5 to 6 minutes. Beat eggs in large bowl until well mixed. Push potatoes to side of skillet. Add eggs. Cook for 5 to 6 minutes, stirring occasionally until eggs are no longer wet. Lightly toss with eggs. Sprinkle with cheese and remove from heat. Portion eggs into tortillas and top with salsa and sour cream as desired. Taco Seasoning: Combine all taco seasoning ingredients in a small bowl. Mix well. Store in a small container with a lid.
- Recipe Note: If using diced (Southern style) hash browns, cook an additional 7 to 10 minutes.
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.
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
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
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
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- Coat the bottom of a large sauté pan with a small amount of olive oil and place it over medium-high heat. Add as many of the tortillas as you can fit. Sauté each side for a minute or so, until they're crisp. Use kitchen tongs or a fork to gently fold each one in half. Repeat until all of the tortillas are done, placing them on a large plate as you go. Set aside.
- In the same pan, add the bacon and place it over medium heat. Cook until it's brown and crisp, about 3 minutes per side. Remove it from the pan and set aside to drain a double layer of paper towels. Do not clean the pan!
- Add the onions to the pan with the bacon grease and cook over medium-high heat, stirring occasionally, until they are soft and golden brown, about 10 minutes.
- Move the onions to one side of the pan and turn the heat up a bit. Add the mushrooms to the empty side of the pan and sauté until they begin to soften, about 5 minutes. (You might need to add a bit of olive oil at this point -- if all of the bacon grease has been absorbed by the onions.) Then mix the mushrooms into the onions, turn the heat to medium and add the sausages, squeezing them out of their casings as you do. Use a wooden spatula to break them into small pieces and incorporate them into the other ingredients. Continue to sauté until the sausage is cooked through, about 8 minutes. Crumble the bacon and add it into this mixture with the spinach. Cook just until the spinach has wilted, about 3 minutes. Season to taste with salt and pepper (here's how), remove from the heat and set aside.
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- Jessica in the Kitchen's Easy Southwestern Tofu Scramble Breakfast Tacos. This 30-minute vegan tofu scramble can be enjoyed on its own or within a breakfast taco topped with roasted potatoes, avocado, and whatever else you're craving first thing in the morning.
- A Cozy Kitchen's Breakfast Tacos. Eggs, potatoes, bacon, avocado, radish, and crumbly cheese come together to make a quintessential breakfast taco full of texture and flavor.
- Muy Bueno Cookbook's Migas Breakfast Tacos. This cheesy egg taco recipe includes crisp tortilla pieces to provide an extra crunch. You can make this breakfast in just 12 minutes.
- Dora's Table's Vegan Potato and Chorizo Tacos. Vegan chorizo and potatoes join together in warm corn tortillas and are topped with salsa. This makes for a flavorful 30-minute meal we'd have for breakfast, lunch, or dinner.
- Sweet Life's Machacado Breakfast Tacos. Machacado is salted dried beef and in these tacos, it is combined with eggs, diced onion, salsa verde, and sliced avocado.
- Marisa Moore's Easy Black Bean Breakfast Tacos. If you prefer your tacos to be filled with black beans, this is the recipe for you. In addition to beans, the 10-minute recipe contains onion, garlic, chipotle powder, avocado, salsa, and cilantro.
- My Latina Table's Tex-Mex Breakfast Tacos. These 25-minute Tex-Mex tacos contain it all: sausage, eggs, tomatoes, red potatoes, cheese, parsley. A yummy combo of Mexican and American breakfast flavors.
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