Best Crunchy Breakfast Tacos Pampered Chef 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
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.
CRUNCHY BREAKFAST TACOS - PAMPERED CHEF
I received an email this morning from my Pampered Chef Consultant is this is one of the recipes that was featured. Here is what the email said: Back to School means Brain Power Breakfasts! Why Bother With Breakfast? Breakfast is a great way to give the body the refueling it needs. Kids who eat breakfast tend to eat healthier overall and are more likely to participate in physical activities - two great ways to help maintain a healthy weight. Skipping breakfast can make kids feel tired, restless, or irritable. In the morning, their bodies need to refuel for the day ahead after going without food for 8 to 12 hours during sleep. Their mood and energy can drop by midmorning if they don't eat at least a small morning meal. Our featured recipe this month is Crunchy Breakfast Tacos - an interesting twist on breakfast that the whole family will enjoy. While this dish makes a delicious weekend morning treat, you can also save time on a school morning by substituting prepared Salsa Verde in place of the tomatillo sauce.
Provided by senseicheryl
Categories Breakfast
Time 20m
Yield 4 tacos, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F
- For salsa, bring water to a boil in (2-qt.) Saucepan. Add tomatillos and jalapeño pepper; cook 5-8 minutes or until tomatillos are tender.
- Meanwhile, for tacos, chop cilantro and dice tomato using Santoku Knife; set aside.
- To finish salsa, transfer tomatillos from Saucepan to blender container using Slotted Spoon. Remove jalapeño pepper from Saucepan; test for spiciness. Add desired amount of pepper to blender; cover and blend until smooth. Add cilantro and salt; blend 2 seconds or until cilantro is coarsely chopped.
- To finish tacos, line up taco shells, side by side, in Medium Bar Pan; fill with half of the cheese. Bake 5-6 minutes or until cheese is melted. Remove from oven.
- As taco shells bake, whisk eggs and water in Small Batter Bowl. Place butter in (10-in.) Skillet; heat over medium heat 1-3 minutes or until foamy. Add eggs; cook and stir 2-3 minutes or until eggs begin to set. Add 1/4 cup of the salsa; cook 1-2 minutes or until eggs are completely set.
- To serve, spoon eggs evenly into shells; sprinkle with remaining cheese, cilantro and tomato. Serve with remaining salsa.
- Cook's Tips: Tomatillos are also referred to as "husk tomatoes" because of their papery outer skins. Tomatillos are quite tart and are typically cooked before using. When buying tomatillos, the husks should be fresh looking, not brown and wrinkled. The fruit should be firm to the touch and not "splitting" the husk.
- The heat level of jalapeño peppers can vary widely. To test for spiciness, cut off and taste the end. It's best to add the jalapeño pepper conservatively; it's far easier to spice up a mild salsa than to try to reduce the heat once too much has been added.
Nutrition Facts : Calories 408.5, Fat 26.9, SaturatedFat 11.4, Cholesterol 359.5, Sodium 890.2, Carbohydrate 23.5, Fiber 3.6, Sugar 5.4, Protein 19.4
CRISPY TACO BITES
I used this recipe at my first Pampered Chef party a few years ago. I have made it for several football game parties, and for the holidays. It is always a HUGE hit. Who doesn't like cream cheese? :) Before this recipe, I hadn't cooked a lot with wonton wrappers, but they make this appetizer crispy and chewy too!
Provided by Tina Beth
Categories Lunch/Snacks
Time 25m
Yield 24 pieces, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Spray a mini-muffin pan lightly with vegetable oil.
- Seperate wonton wrappers and place one in each cup of the pan. Using the pampered chef mini tart shaper, press each wonton into the cup, keeping the cup area open. (If you don't have the tart shaper, just press down with your fingers, being careful not to tear the wonton).
- Combine all filling ingredients into a mixing bowl, and blend until smooth.
- Fill the wonton cups with a teaspoon each of the filling mixture.
- Bake for 10-12 minutes, or until edges are slightly brown. Garnish with toppings of your choice.
Nutrition Facts : Calories 185.1, Fat 13, SaturatedFat 8, Cholesterol 36.8, Sodium 189.2, Carbohydrate 12.9, Fiber 0.4, Sugar 0.1, Protein 4.4
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