BACON, EGG, AND CHEESE BREAKFAST TACO.
A fairly standard breakfast taco. I like to put in it in the microwave for 1 minute or grill on my George Foreman Grill to get the cheese all nice and melty.
Provided by J. Irish
Categories Breakfast
Time 7m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat a small skillet on medium heat with olive oil.
- Mix egg, bacon, and pepper together.
- Pour egg/bacon into the skillet.
- Line the bottom of the tortilla with cheese and picante sauce.
- Cook two eggs like you're making scrambled eggs.
- Once the eggs are done (2-5 minutes), scoop out onto the cheese and picante sauce.
- Microwave, grill, or just eat!
BREAKFAST TACO CUPS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, large flour tortillas, vegetarian refried beans, egg, shredded mexican cheese blend, cherry tomatoes, fresh cilantro leaf
Provided by Gwenaelle Le Cochennec
Categories Breakfast
Time 30m
Yield 12 cups
Number Of Ingredients 7
Steps:
- Preheat the oven to 375ºF (190ºC). Generously coat a 12-cup muffin tin with nonstick spray.
- Stack the tortillas and cut off the edges so the tortillas are square. Then, quarter the squares so you have 12 small tortilla pieces.
- Press a tortilla square into each cup of the prepared muffin tin.
- Fill each cup with 1 tablespoon of refried beans, 1 tablespoon of scrambled eggs, and 1 teaspoon of cheese and top with a cherry tomato quarter.
- Bake for about 10 minutes, until the edges of the tortillas are golden brown and the cheese has melted.
- Garnish with cilantro.
- Enjoy!
Nutrition Facts : Calories 76 calories, Carbohydrate 7 grams, Fat 3 grams, Fiber 0 grams, Protein 4 grams, Sugar 0 grams
CHOCOLATE BREAKFAST TACO (CREPES)
A very light taco or crepe good for breakfast or for dessert. Cooking time includes two hours for the batter to 'stand.'
Provided by Chef Kate
Categories Breakfast
Time 2h30m
Yield 20 crepes
Number Of Ingredients 7
Steps:
- Mix all dry ingredients together in a mixing bowl.
- Add all liquid ingredients and stir until batter is smooth & creamy.
- Let batter rest in the refrigerator until the air is settled, about 2 hours.
- When ready to prepare crepes, heat crepe pan over medium heat & pour a small amount of the batter into the hot pan. Rotate the pan until the batter is cooked through & then turn to cook the other side.
- When done remove from pan & let cook on a rack.
- Store until ready to serve.
- May be made 1-2 days in advance.
- Fill with seasonal fresh fruit, sorbet & garnish with flowers from the garden.
Nutrition Facts : Calories 58.1, Fat 3, SaturatedFat 0.5, Cholesterol 10.6, Sodium 8.2, Carbohydrate 6.8, Fiber 0.1, Sugar 3.4, Protein 1.1
DENVER OMELET BREAKFAST TACO
This is a great way to start the morning; quick and healthy alternative to an actual omelet when you don't have the time to make one. Colby Jack cheese or Cheddar cheese can be substituted for the Monterey Jack.
Provided by Lindsey Watson
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a skillet over medium-low heat; saute onion, ham, and green bell pepper until onion and bell pepper are tender, 5 to 10 minutes. Pour eggs into ham-vegetable mixture; cook and stir until eggs are scrambled and cooked through, about 5 minutes.
- Sprinkle Monterey Jack cheese over egg mixture; cook and stir until cheese is melted, 2 to 3 minutes. Serve egg mixture in tortillas; top with salsa.
Nutrition Facts : Calories 367.1 calories, Carbohydrate 30.5 g, Cholesterol 218.6 mg, Fat 20.1 g, Fiber 2.3 g, Protein 16.1 g, SaturatedFat 9.3 g, Sodium 627.1 mg, Sugar 1.8 g
SWEET POTATO-PINTO BEAN BREAKFAST TACO
Start your day off right with this fantastic sweet potato pinto bean breakfast taco. Say goodbye to bland, tasteless vegetarian dishes. Top with a spoonful of salsa.
Provided by Culinary Envy
Categories Main Dish Recipes Taco Recipes Vegetarian Taco Recipes
Time 45m
Yield 4
Number Of Ingredients 24
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine garlic, 1/2 teaspoon olive oil, and a pinch each salt and pepper in a small piece of aluminum foil. Fold it up to loosely cover and set it on the corner of the baking sheet.
- Toss sweet potato together with 2 tablespoons oil on the baking sheet. Sprinkle 1/4 teaspoon sea salt, 1/4 teaspoon garlic powder, chili powder, onion powder, chile powder with lime, and paprika on top. Toss thoroughly and spread out.
- Roast in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C). Place roasted sweet potatoes in a bowl. Unwrap the foil packet and toss roasted garlic mixture into the bowl of sweet potatoes.
- Place remaining sea salt, garlic powder, onion powder, pinto beans, lime juice, water, adobo sauce, and black pepper in a small saucepan over medium-low heat. Cook, stirring occasionally, until heated through, about 4 minutes. Mash bean mixture together. Cover and keep warm.
- Heat 2 teaspoons olive oil in a large skillet over medium-low heat. Crack eggs into the pan and separate them; immediately cover with a lid. Cook until whites are set and yolks are mostly firm, about 4 minutes. Remove from heat.
- Heat tortillas in the preheated oven until warm, about 5 minutes.
- Place each tortilla on a plate. Layer on a small handful of spinach, a spoonful of mashed pinto beans, a small amount of sweet potato cubes, and a few slices of avocado. Place a fried egg on top. Sprinkle with radishes, green onions, and cilantro.
Nutrition Facts : Calories 556.4 calories, Carbohydrate 59 g, Cholesterol 186 mg, Fat 31.1 g, Fiber 16.4 g, Protein 16.2 g, SaturatedFat 5.3 g, Sodium 657.9 mg, Sugar 7.1 g
BREAKFAST TACO CASSEROLE
This is a great make-ahead breakfast for a crowd. I take it to potluck breakfast events and it just disappears! When I can find it, I use a soft chorizo that is not in casings. Otherwise, I use the hot Jimmy Dean variety.
Provided by gourmetmomma
Categories Breakfast
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Cook the breakfast sausage until it is done and crumbly.
- Drain off the excess fat (If you used chorizo, drain off LOTS of excess fat).
- In a 9x13-inch rectangular baking pan, start by layering the tater tots on the bottom.
- Then sprinkle the cooked sausage crumbles.
- Then place dollops of the chilies and tomatoes evenly around the pan (I don't drain them, but you can if you want a milder flavor).
- Evenly distribute the cubes of Velveeta.
- Place your 9x13-inch pan into a slightly larger jelly roll pan (has sides) to catch any spills or overflow.
- Now beat the eggs, salt, and pepper.
- Pour the eggs over the tater tots, sausage, and cheese.
- Cover and bake for 30 minutes at 350°F
- The eggs should be soft-set in the middle.
- At this point you can refrigerate the dish.
- Finish by baking uncovered for 15-20 minutes at 350°F.
- Serve with warm corn tortillas, salsa, and sour cream.
- Allow everyone to make their own breakfast tacos, or simply dish and eat.
Nutrition Facts : Calories 262, Fat 19.6, SaturatedFat 9, Cholesterol 194.7, Sodium 986.1, Carbohydrate 4.8, Sugar 3.3, Protein 16
BREAKFAST NAVAJO TACO
Provided by Food Network
Time 2h
Yield 6 servings
Number Of Ingredients 25
Steps:
- Prepare the Breakfast Potatoes according to the recipe below. While potatoes are cooking, prepare the Fry Bread according to the recipe below. In a medium pan, scramble the eggs and set them aside. Season the beef on each side with blackening spice. In a large skillet over medium heat, saute the beef until it is cooked until a medium doneness. Add the Breakfast Potatoes, black beans, and roasted peppers to the pan with the beef and stir until combined and heated through.
- Preheat the oven to 350 degrees F. Place the fry bread on a baking sheet, and top each piece with some of the beef mixture. Top each taco with the scrambled eggs, onion, salsa, and cheese. Put the tacos in the oven and bake until the cheese is melted. Serve immediately.
- Preheat the oven to 425 degrees F. Cut the potatoes into quarters and put them in a large bowl. Drizzle olive oil over the potatoes and mix until lightly covered. In a medium bowl, combine the salt, pepper, onion powder, paprika, and chives and mix well. Pour the spice mix over the potatoes and mix well. Put the potatoes on a large baking sheet and bake until soft and browned, about 40 minutes.
- In a large bowl, mix the dry ingredients together. Add the shortening little by little until small balls form. Add 1 cup of water and mix it well with your hands; then add the rest of the water and knead the dough well. Cover the dough and let it rest for 30 minutes.
- Divide the dough into 6 balls and then shape each ball into a flat circle, about 6 inches across. Fill a large heavy saucepan with 2 to 3 inches of cooking oil and heat over medium-high heat; the oil should be at 350 degrees F before you begin frying. Fry the rounds in the oil, in batches, until golden brown. Place the fry bread on paper towels to soak up excess grease.
BREAKFAST TACO FOIL PACKS WITH BLACK BEANS, ZUCCHINI, AND CORN
These make-ahead foil packet meals are perfect for camping trips as well as quick and easy breakfasts on the go.
Provided by Rhoda Boone
Categories Camping Breakfast Bean Egg Kid-Friendly Healthy Tortillas Monterey Jack Small Plates Vegetarian
Yield 6 servings
Number Of Ingredients 14
Steps:
- Cut 12 (12x16") pieces of heavy-duty foil. Layer 2 pieces of foil on top of each other to create 6 stacks. Line top pieces of foil with parchment paper cut to the same size.
- Toss peppers, zucchini, onion, jalapeños (if using), beans, corn, salsa, oil, salt, and pepper in a large bowl. Divide mixture among prepared packs, arranging in the center of each piece of parchment. Bring edges of foil together to enclose each pack, covering completely, then crimp to seal packs closed.
- Prepare a campfire or grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Let coals burn until covered with ash and glowing red with no black remaining.
- Place packs side by side directly onto hot coals or grill and cook, rotating with tongs occasionally, about 5 minutes. Carefully remove 1 pack from heat and check if ingredients are steaming hot. If necessary, return pack to coals and continue to cook, 5-10 minutes more.
- Meanwhile, wrap tortillas in foil and heat close to the coals until warm, 5-10 minutes.
- Transfer packs with tongs to a flat surface and carefully open them (they will be full of hot steam). Crack 1 egg into the center of each pack and season with salt and pepper. Reseal, return to coals, and cook until egg whites are opaque but yolks are still runny, 4-5 minutes.
- Carefully remove packs from coals, open, and sprinkle evenly with cheese and cilantro, if using. Serve each pack immediately with 2 warm tortillas.
- Do Ahead
- Packs can be assembled and chilled for up to 2 days or frozen for up to 1 month.
- Cooks' Note
- Packs can be prepared in an oven. Preheat to 450°F and place packs on rimmed baking sheets. Bake until steaming hot, about 15 minutes if packs were refrigerated and about 30 minutes if baking frozen packs (no need to defrost). Carefully open packs (they will be full of hot steam), crack 1 egg into the center of each, season with salt and pepper, and reseal. Return to oven and cook until egg whites are opaque but yolks are still runny, 4-5 minutes more. Top with cheese and cilantro, if using. Serve immediately.
- Editor's note: As a part of our archive repair project, this recipe has been updated to remove an outdated and offensive term for foil pack.
BREAKFAST IN A TACO
Steps:
- 1.Heat oven to 375°F. Brush oil on both sides of each tortilla. Carefully press tortillas into flour, shallow 2-cup ovenproof dishes. Bake 15 minutes or until golden and crispy. Let cool in ramekins. 2.In large skillet, heat remaining oil over medium heat. Add hash browns. Cook 10-15 minutes or until golden brown, stirring occasionally. 3.In medium skillet, melt butter over medium heat. Add eggs, 1/3 cup green onions, 1/3 cup queso fresco, salt and pepper. Cook 3 minutes or until eggs are just set, stirring occasionally. 4.Spoon hash browns into tortilla shells. Top with scrambled eggs, salsa, remaining green onions and remaining queso fresco.
TEX-MEX STREET BREAKFAST TACO (SALLYE)
Feeding a bunch this weekend? This recipe is straight from my quirky Tex-Mex brain, and has been through many iterations before I decided to post it. It is a wonderful meal unto itself for a lazy weekend morning. Even though the list of ingredients seems long, it is actually a quick meal to prepare, especially if you keep...
Provided by sallye bates
Categories Eggs
Time 35m
Number Of Ingredients 19
Steps:
- 1. Cook crumbled chorizo or breakfast sausage over medium heat. When cooked, drain and set aside.
- 2. Clean mushrooms with damp cloth.
- 3. Cut bell pepper and jalapenos into quarters and remove the core, seeds and membrane
- 4. Cut onions into quarters and peel
- 5. Wash and drain cilantro; remove stems keeping only the leaves. Set aside.
- 6. Coarsely dice the mushroom, pepper, and onions either by hand or in your food processor
- 7. Add oil or butter to a large heavy skillet (cast iron is perfect) over medium low heat. When oil is shimmering or butter is foaming, add the mushrooms, corn, bell and jalapeno peppers and onions and cook until tender (about 5 minutes) but not brown. Stir often with wooden spoon to avoid burning.
- 8. While veggies are cooking, break the eggs into a large mixing bowl, add the water and briskly whisk until frothy.
- 9. When veggies have reached the tender stage, pour the eggs over them and stir with wooden spoon to blend them together.
- 10. Add salt, pepper, cilantro leaves, chili powder and cumin to egg mixture and continue to stir with wooden spoon.
- 11. When eggs are cooked to your desired taste, remove from heat and mix the crumbled sausage into the egg mixture.
- 12. Prepare tortillas: Option 1 - Place up to 4 each on paper plate and cover with paper towel - microwave on high for about 20 seconds Option 2 - Place tortillas on hot griddle and cook for about 30 to 60 seconds per side
- 13. The best way to serve is to give each person a plate and let them build their own.
- 14. Be sure and furnish plenty of napkins.
- 15. Suggested accompaniments: https://www.justapinch.com/recipes/sauce-spread/salsa/nannys-salsa.html?p=1 https://www.justapinch.com/recipes/appetizer/vegetable-appetizer/sallyes-guacamole.html?p=1 https://www.justapinch.com/recipes/drink/cocktail/acupulco-sunrise-sallye.html?p=24
QUICK BREAKFAST TACO
Steps:
- 1.Top tortillas with salsa and cheese. Heat in the microwave until the cheese is melted, about 30 seconds. 2.Meanwhile coat a small nonstick skillet with cooking spray. Heat over medium heat, add egg substitute and cook, stirring, until the eggs are cooked through, about 90 seconds. Divide the scrambled egg between the tacos.
BREAKFAST TACO
Eggs and salsa on a toasted tortilla kick off the day with your morning java.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- In a small bowl, beat egg and egg white with 1/4 teaspoon salt and a pinch of pepper. Toast tortilla in toaster or oven. Set aside.
- Heat oil and scallion in a small nonstick pan over medium. Cook scallion until soft, 1 minute. Add egg mixture; cook, stirring constantly with a heatproof rubber spatula or wooden spoon until set, 1 to 2 minutes.
- Spoon egg mixture onto toasted tortilla, and top with salsa and sour cream. Fold tortilla over; serve immediately.
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