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
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.
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
- 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
- Easy Salsa
- 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
- Breakfast Tacos
- Preheat the oven to 350 F. Warm the taco shells on a baking sheet about 5 minutes.
- 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.
- 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.
- Easy Salsa
- 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.
- Taste the salsa and adjust if necessary.
- Transfer to airtight container and let sit in the refrigerator for a couple of hours or one day for best flavor.
- Serve with your favorite tacos or tortilla chips!
