Breakfast Tacos Recipes

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.

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.

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.

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.

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.

Steps:

• Position an oven rack on the top level (or on a level that can accommodate a skillet) and preheat the broiler.
• Place the tomatoes, onion, 1 tablespoon of the olive oil and a pinch of salt in a small cast-iron skillet, then toss together and spread evenly. Broil, tossing halfway through, until charred around the edges, about 15 minutes. Watch closely to prevent scorching. Add the tomato mixture to a blender with the chipotles and adobo sauce. Process until chopped, about 10 seconds. Transfer to a medium bowl and stir in the green chiles and 1/2 teaspoon salt. Taste and add more salt if needed. Set aside.
• Heat a large nonstick skillet over medium-high heat. Add the brisket and cook, adding 1 or 2 teaspoons of olive oil if the pan seems dry, until crisped all over, about 2 minutes. Transfer to a plate.
• Heat the remaining 3 tablespoons olive oil in the same skillet, swirling to coat. Pour in the eggs and cook, undisturbed, until just set around the edges, about 15 seconds. Using a rubber spatula, pull the set egg from around the edges into the center of the skillet. Continue cooking, drawing the spatula around the edge of the pan every 15 to 20 seconds, until the eggs are softly set, about 3 minutes. Remove from the heat.
• Fill the warmed tortillas evenly with the scrambled eggs, brisket, tomato salsa, cilantro and crushed potato chips if using.

Steps:

• Preheat the oven to 350 degrees F. Warm the taco shells on a baking sheet, about 5 minutes.
• Crack the eggs into a bowl, add the taco seasoning and whisk well with a fork. Heat a medium nonstick skillet over medium-high heat. Melt the butter in the skillet; when it foams and bubbles, add the eggs and reduce the heat to low. Cook the eggs, stirring regularly with a wooden spatula to break them up, until set, 3 to 4 minutes.
• Line the center of each taco shell with about 2 generous tablespoons of the scrambled eggs. Top with some of the cheese, scallions and lettuce and a spoonful of salsa. Garnish with some chopped tomatoes, and serve with olives and sour cream on the side if using.

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.

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.

Steps:

• Crack eggs into a bowl and whisk in milk, salt, and pepper. Set aside.
• Melt butter in a skillet over medium heat. Add Hatch chiles and onions. Saute until onions are soft and translucent, 4 to 5 minutes. Add eggs and cook and stir until eggs are set, 3 to 4 minutes.
• Divide eggs between 6 tortillas and top with fried corn tortilla strips.

Steps:

• In a small omelet skillet, spray non stick spray on the pan. Add a small amount of the egg to the skillet.
• Make sure you cover the bottom of the pan. You need to get four omelets out of the 1 cup of egg beaters. They will be very thin.
• When the eggs are about set top with a Table spoon of the green chili's and flip the omelet half way to make a half moon shape.
• When completely cooked take out of pan and place on a plate. Repeat until you have made four of these.
• To assemble:
• Heat a non stick flat griddle pan over medium heat. Spray both sides of a tortilla and warm in the pan.
• When tortilla is warm but not crisp, flip over and add a small amount of the cheddar to one half of the tortilla, one of the egg omelets, some of the bacon crumbles and more cheese on top of that.
• Flip the other half of the tortilla over to make a taco shape. Cook on both sides of the tortilla until they are browned on both sides.
• Repeat for the next three taco's. Serve with sour cream, salsa or taco sauce.

Steps:

• Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
• Heat a large skillet over medium-high heat. Add turkey sausage, onion, chili powder, cumin, jalapeno, and garlic salt. Cook and stir until sausage is browned and crumbly, 5 to 7 minutes.
• Divide scrambled eggs, Cheddar cheese, and sausage mixture between tortillas.

Steps:

• For the salsa verde: Place the tomatillos, jalapeno, garlic and cilantro in a blender. Season with salt and blend until the mixture is just chunky.
• For the avocado: Cut the avocado in half and remove the pit. Peel the skin and cut the flesh into medium-size pieces. Place the avocado in a bowl with the lime juice and oil. Season with salt and pepper. Stir lightly to mix.
• For the pico de gallo: Add the tomatoes and red onions to a bowl. Dice the jalapeno, add to the bowl and mix it all together. Add the oil, lime juice and cilantro. Season with salt and pepper.
• For the chorizo and eggs: Small dice the chorizo. Place in a large nonstick skillet over low to medium heat and cook until half crisp, about 7 minutes.
• Crack the eggs into a bowl and whisk until the whites and yolks are mixed well. Add it to the pan. Mix the eggs and chorizo together with a rubber spatula and cook until the eggs are soft, about 8 minutes.
• For the plating: Warm the tortillas on a griddle pan or in a medium skillet with a dash of oil for 10 seconds on each side. Place 2 on each plate. Divide the eggs, avocado, pico de gallo, Cotija and a few leaves of cilantro among the tortillas. Place the hot sauce and salsa verde in 2 separate ramekins. Garnish with the lime wedges.