Breakfast Tacos

I was poking around looking for something to do for breakfast, sick of scrambled eggs when I found a recipe for Huevos Rancheros.  I thought it had some potential but I really was wanting some more fresh ingredients.  So after noodling on it for a while, I created a refreshing twist on an old favorite, Breakfast Taco.  Instead of a warm salsa, this version has a bit more fresh ingredients and is served with pico de gallo.

Be creative with your ingredients and try different toppings. For these tacos, I had some leftover chicken breast which I chopped up and added to the refried beans, which is completely optional.  Try adding some chorizo or ground beef to the tacos instead, another option is using swiss chard or kale in place of lettuce.

 

Print Recipe
Breakfast Tacos
A refreshing twist on an old favorite.
Breakfast Tacos
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Breakfast
Cuisine Mexican
Prep Time 15 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course Breakfast
Cuisine Mexican
Prep Time 15 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Breakfast Tacos
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Prepare pico de gallo. Set aside
  2. Rinse, drain and chop the lettuce. Set aside
  3. In a small saucepan heat the refried beans, if you like, add the meat and heat on low stirring occasionally, keep warm
  4. Divide tortillas into 4's and wrap them in a paper towel, microwave for 30 seconds or cook tortillas in batches of 2 in 1 tablespoon of hot olive oil in a large non-stick skillet about 2 minutes each side and set aside
  5. Add 1 tablespoon of olive oil to a non-stick skillet and cook 4 eggs at a time. Cook the eggs to your to your preference. For this recipe I cooked the eggs for about 3 minutes on medium heat and covered the skillet with a lid. To add extra steam to cook the tops add a teaspoon of water to the pan and let the steam cook the tops of the eggs
  6. Spread 1/4 cup refried bean mixture on each tortilla
  7. Add 1/4 cup chopped lettuce to each tortilla
  8. Add 2 eggs to each taco, then top each taco with 1/4 cup of cheese and 1/4 cup of fresh pico de gallo
  9. Garnish with fresh avocado slices and chopped cilantro, if desired
  10. Serve immediately
Recipe Notes

Click here for the pico de gallo recipe.

This Breakfast Tacos recipe is gluten free.

Share this Recipe
No Comments Yet

Leave a Reply

Your email address will not be published.

VERIFIED Seal
DISCLAIMER
The information contained in our web sites and mobile applications is not intended to prevent, diagnose, treat or cure any illness or disease. You should consult a qualified health professional regarding your health conditions. We are not responsible for any decision you make or any consequences that result based on the information you obtain from us.
COPYRIGHT
Photographs, images and logos, Copyright © 2018, JHMJLL, Inc. All rights reserved. This website or parts thereof may not be reproduced in any form without prior written permission. For permission requests, write to the publisher, at “Attention: Permissions Coordinator at: JHMJLL, Inc., P.O. Box 542, Lake Bluff , Illinois, 60044