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Breakfast Tacos

Short Description on the Recipe

This recipe for breakfast tacos has an irresistible Tex Mex flavour! Make them for a quick and easy breakfast that everyone will enjoy. These tacos are authentically Tex Mex, with breakfast potatoes, cheesy eggs, cilantro, and pickled onions. It’s the ideal quick and easy breakfast idea to get your day started.

Why We Love this Recipe

First and foremost, very quick in preparation. Tacos can be a high-protein, low-calorie source of fibre and protein. Tacos can be considered both healthy and unhealthy food, despite the fact that they taste like delicious junk food. This is heavily dependent on the ingredients used in our taco dish; with all of the veggies packed in, it provides a lot of vitamins and minerals.


1)  Frozen diced hash brown potatoes: The fried potatoes are reminiscent of another popular taco served at Tamale House, and add fantastic flavor and texture. You can substitute regular frozen hash browns if you can’t find the diced variety. (Of course, you can also make homemade hash browns out of real potatoes.)
  • 3 cups frozen diced hash brown potatoes (12 ounces)( if you wish to prepare 8 Tacos)
2) Scrambled eggs: The other staple in a breakfast taco? Scrambled eggs! Mix them with cheddar cheese to get them nice and gooey. 6 eggs 3)  Pink salt and fresh ground black pepper 4) 2 tablespoons butter, divided 5) ½ cup cheddar cheese, plus more for topping 6) 8 small tortillas (flour for authentic, corn for gluten-free) 7)  Fresh cilantro, torn 8)  Salsa 9)  Hot sauce and salsa: They’re always a necessity! 10) Pickled onions: Pickled onions add a zing and a crunch. If you can, make a batch in advance. ( you always add any of the favorite veggies, which can he slightly fired before adding it on your Tacos, like Black beans with seasoning Beans enchiladas (homemade or canned) Taco meat that is vegan Lettuce \Tomatoes )  


Step 1) – Cook the potatoes: Follow the package directions for cooking the diced hash brown potatoes ( if you like the sweet potato it could also be used) Alternatively, heat 14 cup olive oil in a skillet and brown the potatoes for 12 to 15 minutes, stirring occasionally. In the last minute or so, add 1 tablespoon of butter. To taste, add 1/4 teaspoon salt and freshly ground black pepper and mix well. Step 2- Scramble the eggs: In a medium mixing bowl, whisk together the eggs until well beaten.( use a fork ) (And skip milk or cream ) Step 3- Add 1/4 teaspoon pink salt and plenty of freshly ground pepper to taste. Step 4- Warm the butter in a skillet over medium heat. Tilt the pan to coat the entire surface with the melted butter. Step 5: Add the eggs. Preserve medium heat. Use a flat spatula to scrape parts of the eggs to make folds when they are just starting to set. Scrape the eggs intermittently for 1 to 2 minutes, or until they begin to form soft folds. (Be sure to move swiftly) Step 6: Take the pan off the heat just before the cheese entirely sets. Step 7) The tortillas should be warmed and charred by being placed on a medium-hot open gas flame for a few seconds on each side, then turned over with tongs. (See Warming Tortillas.) Step 8) Build the tacos: Warm the tortillas, then fill them with potatoes and scrambled eggs. Add salsa, hot sauce, pickled onions, fresh cilantro, and slices of jalapeno on the top. Serve right away

Preparation Time

15- 20 minutes

How does the recipe Taste Like 

Warm tortillas, tasty fresh salsa with a hint of heat, crunch, and savoriness from the main ingredient, and a wonderful herb to go with it all. scrambled egg taco fillings In your mouth, it would feel creamy, buttery, and oh-so-soft. Thus, vibrant, fresh accents like lime, cilantro, and green onion will be delicious



Calorie Per Serving 

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