Easy Breakfast Tacos Recipes

KIDS CAN MAKE: CRUNCHY BREAKFAST TACOS

Add some crunch to your morning with these egg-filled breakfast tacos. Both little and big kids can help measure, and big kids can help scramble the eggs.

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 8 tacos

Number Of Ingredients 10

Kids Can Make: Crunchy Breakfast Tacos image

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.

Ingredients

8 hard corn taco shells
6 large eggs
1 teaspoon taco seasoning with salt or chili powder
2 tablespoons unsalted butter
1 cup shredded Mexican-style cheese blend
3 or 4 scallions, chopped
1/2 cup salsa or taco sauce
1 cup shredded romaine or iceberg lettuce
1/2 cup grape tomatoes, halved or quartered if large
Sliced black olives and sour cream, for serving, optional

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

Breakfast Tacos image

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

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

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

Authentic Mexican Breakfast Tacos image

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

Ingredients

6 ounces chorizo sausage
8 (6 inch) corn tortillas
6 eggs
¼ cup milk
½ teaspoon pepper
½ teaspoon salt
1 cup shredded Monterey Jack cheese
1 dash hot pepper sauce (e.g. Tabasco™), or to taste
½ cup salsa