Breakfast Tacos

August 6, 2017
breakfast tacos, child approved, kids meals, family meals, easy breakfast, egg tacos, williams sonoma, cooking classes, florida girl cooks

Breakfast Tacos

Williams-Sonoma has the most amazing Junior Chef’s classes, which is where we picked up this simple yet delicious recipe for breakfast tacos. You are sure to find me at nearly every single one of their classes with my brood of three boys. We all learn a wealth of new culinary tricks and terms alongside enjoying the cooked items and then incorporating them into our cooking repertoire at home. Cooking should be fun at all meals and does not have to be some grandiose or complex task. Involving your kids makes it all more fun while modeling good eating habits via cooking and creating great memories.

breakfast tacos, child approved, kids meals, family meals, easy breakfast, egg tacos, williams sonoma, cooking classes, florida girl cooks

breakfast tacos, child approved, kids meals, family meals, easy breakfast, egg tacos, williams sonoma, cooking classes, florida girl cooks

Breakfast Tacos

Ingredients

8 hard corn taco shells
6 large eggs
1 tsp taco seasoning with salt or chili powder
2 tbsp salted butter
1 cup shredded Mexican style cheese blend
3 – 4 scallions, chopped
½ cup salsa
1 cup shredded romaine or iceberg lettuce ½ cup grape tomatoes, halved or quartered if large
sour cream for serving

Prepare

1. Preheat the oven to 350 F. Warm the taco shells on a baking sheet about 5 minutes.
2. Crack the eggs in a bowl, add the taco seasoning and whisk well with a fork. Heat a medium nonstick skillet over medium-high heat; 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 3-4 minutes.
3. 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 sour cream if desired.

breakfast tacos, child approved, kids meals, family meals, easy breakfast, egg tacos, williams sonoma, cooking classes, florida girl cooks

Easy Salsa

Ingredients

28 oz can whole plum tomatoes including juice (or fresh)
1 small white onion, peeled and roughly chopped
1 jalapeno, seeded and chopped
2 shallots or 2 garlic cloves, chopped
1 ½ tsp ground cumin
1 tsp salt
¼ tsp granulated sugar
1-2 handfuls of cilantro
3 tbsp lime juice

Prepare

1. Add all of the ingredients to the food process in the order listed. Pulse a few times to break up the large pieces, then process until texture is as smooth as dessert.
2. Taste the salsa and adjust if necessary.
3. Transfer to airtight container and let sit in the refrigerator for a couple of hours or one day for best flavor.
4. Serve with your favorite tacos or tortilla chips!

breakfast tacos, child approved, kids meals, family meals, easy breakfast, egg tacos, williams sonoma, cooking classes, florida girl cooks

 

Breakfast Tacos
Serves 8
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. Breakfast Tacos
  2. 8 hard corn taco shells
  3. 6 large eggs
  4. 1 tsp taco seasoning with salt or chili powder
  5. 2 tbsp salted butter
  6. 1 cup shredded Mexican style cheese blend
  7. 3 – 4 scallions, chopped
  8. ½ cup salsa
  9. 1 cup shredded romaine or iceberg lettuce ½ cup grape tomatoes, halved or quartered if large
  10. sour cream for serving
  11. Easy Salsa
  12. 28 oz can whole plum tomatoes including juice (or fresh)
  13. 1 small white onion, peeled and roughly chopped
  14. 1 jalapeno, seeded and chopped
  15. 2 shallots or 2 garlic cloves, chopped
  16. 1 ½ tsp ground cumin
  17. 1 tsp salt
  18. ¼ tsp granulated sugar
  19. 1-2 handfuls of cilantro
  20. 3 tbsp lime juice
Instructions
  1. Breakfast Tacos
  2. Preheat the oven to 350 F. Warm the taco shells on a baking sheet about 5 minutes.
  3. Crack the eggs in a bowl, add the taco seasoning and whisk well with a fork. Heat a medium nonstick skillet over medium-high heat; 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 3-4 minutes.
  4. 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 sour cream if desired.
  5. Easy Salsa
  6. Add all of the ingredients to the food process in the order listed. Pulse a few times to break up the large pieces, then process until texture is as smooth as dessert.
  7. Taste the salsa and adjust if necessary.
  8. Transfer to airtight container and let sit in the refrigerator for a couple of hours or one day for best flavor.
  9. Serve with your favorite tacos or tortilla chips!
Florida Girl Cooks http://floridagirlcooks.com/

author: Teresa Gonzalez

Teresa is a South Florida native who is a photographer that also has a passion for food. She's a seeker of sunshine, lazy days at the beach, and exquisite food.

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