Breakfast Tacos
Breakfast Tacos
A refreshing twist on an old favorite.
Servings Prep Time
4servings 15minutes
Cook Time
10minutes
Servings Prep Time
4servings 15minutes
Cook Time
10minutes
Ingredients
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.

Check out our FREE App to help you explore new Gluten-Free products at your local grocery store.
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