Breakfast Tacos Recipe

Name: Breakfast Tacos Recipe
Cook time: 25 min
Total time: 25 min
Yield: 8 serving
Ingredients: 1 tablespoon vegetable oil; 1 green bell pepper; 1 orange bell pepper; 1 medium yellow onion; 12 ounces taco meat or shredded beef (precooked); 8 inch flour tortillas; 1 tablespoon butter; 8 eggs; Splash of milk or water; kosher salt; 15 ounce can black beans; 1 avocado; 1 to mato; ½ cup cotija cheese; salsa; cilantro

User Reviews

4.9

24 reviews

Excellent

Cook Time
mins
Total Time
25 mins
Servings
8
Calories
62845 kcal
Course
Main Course
Cuisine
Mexican

Breakfast Tacos Recipe

Iris Warren

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Shredded beef, sweet peppers and scrambled eggs make this Mexican recipe a family favorite for breakfast, brunch or brinner in under 30 minutes.

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Ingredients

Servings

1 tablespoon vegetable oil
1 green bell pepper , seeded and sliced
1 orange bell pepper , seeded and sliced
1 medium yellow onion , peeled and sliced
12 ounces taco meat or shredded beef (precooked) , (or carnitas, or other pre-cooked protein of choice)
8 inch flour tortillas
1 tablespoon butter
8 eggs
Splash of milk or water
kosher salt
15 ounce can black beans
1 avocado , peeled, pitted and chopped
1 to mato , chopped
½ cup cotija cheese , crumbled
salsa
cilantro

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Instructions

Heat the oil in a 12-inch skillet over medium-high heat. Add the peppers and onion to the skillet and sauté until vegetables soften, about 5 minutes, stirring occasionally. Add the shredded beef taco meat and cook until warmed through, about 4-5 minutes.
Meanwhile heat the flour tortillas over a gas flame for about 30 seconds each, or in the microwave.
In a different 12-inch skillet, melt the butter over medium heat.
Meanwhile, warm the beans in a small saucepan over medium heat.
Whisk the eggs in a medium bowl and add a splash of milk or water. Add a pinch of kosher salt and add to the skillet with the melted butter. Cook, stirring often with a spatula until the eggs are softly cooked.
Put a few spoonfuls of beef in the bottom of a tortilla and add some scrambled egg. Add some of the beans and then garnish with avocado, tomato, and cotija cheese. Repeat with remaining tortillas. Serve with chopped cilantro and salsa if desired.

Notes

To make these tacos freezer-friendly, leave out the toppings (avocado, tomato, cotija cheese and cilantro – the salsa will be fine), and simply fold your tacos up like a burrito, wrap in foil, and place in a freezer-bag. To reheat, preheat your oven to 400 degrees, and place the tacos (still wrapped in their foil) in the oven. Bake for about 10 minutes.

Nutrition Information

Show Details

Calories 628.45kcal (31%) Carbohydrates 73.95g (25%) Protein 30.32g (61%) Fat 23.24g (36%) Saturated Fat 8.59g (43%) Cholesterol 204.35mg (68%) Sodium 1212.17mg (51%) Potassium 810.38mg (23%) Fiber 9.2g (37%) Sugar 7.68g (15%) Vitamin A 1006.42IU (20%) Vitamin C 38.12mg (42%) Calcium 224.63mg (22%) Iron 7.1mg (39%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 62845 kcal

% Daily Value*

Calories	628.45kcal	31%
Carbohydrates	73.95g	25%
Protein	30.32g	61%
Fat	23.24g	36%
Saturated Fat	8.59g	43%
Cholesterol	204.35mg	68%
Sodium	1212.17mg	51%
Potassium	810.38mg	17%
Fiber	9.2g	37%
Sugar	7.68g	15%
Vitamin A	1006.42IU	20%
Vitamin C	38.12mg	42%
Calcium	224.63mg	22%
Iron	7.1mg	39%