breakfast taco

Breakfast tacos to spice up your weekend brunch!

Breakfast Tacos Al Pastor

olive oil

chicken

sweet onion, chopped

garlic,

chili powder

paprika

salt

chipotle peppers

not-from-concentrate Florida's Natural® Brand Orange Juice

pineapple

fresh cilantro, chopped

fresh basil, chopped

jalapeño,

juice of 1 lime

6-8 corn or flour tortillas, warmed

eggs

avocado,

feta or cheddar cheese,

1. In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the ground chicken and onion. Cook, stirring often and breaking up the meat as it cooks, until the chicken is browned, about 5 minutes. Add the garlic, chili powder, paprika, salt, chipotle peppers, Florida’s Natural orange juice, 1/4 cup water, and 1 cup pineapple. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10-15 minutes. Remove from the heat and stir in the cilantro.&nbsp;2. Meanwhile, in a bowl, combine the remaining 1 cup pineapple, the basil, jalapeño, lime juice, and a pinch of salt.&nbsp;3. To serve, divide the fried eggs among tortillas and top with the chicken. Add the pineapple-basil-salsa, avocado, and cheese. EAT!

Breakfast tacos are easy to make ahead of time to feed a crowd, for meal prep, or even to take camping! This recipe uses refried beans, eggs, bacon, and cheese, but any combination of ingredients, including vegetarian and vegan options, can be used (see recipe notes for ideas). Just assemble the tacos, wrap in foil, and warm in the oven until you&#39;re ready to serve! Bonus: you can freeze them, too.

Make Ahead Breakfast Tacos

flour tortillas (or corn

refried beans

eggs (scrambled)

bacon (cooked and chopped)

Mexican-style cheese (cheddar, jack, a mix, etc.)

Place a tortilla on a piece of foil. Layer about 1 tablespoon of the refried beans, one scrambled egg, one slice of chopped bacon, and 2 tablespoons of shredded cheese in the tortilla (or whatever ingredients you&#39;re using).

Roll up the taco and wrap in the foil like a burrito. Place on a baking sheet or in a casserole dish.

Keep in warm oven (no more than 200 degrees F) until you are ready to serve- at least 20 minutes and up to two hours.

Serve with fixings, such as salsa, avocado, guacamole, red onion, cilantro, or hot sauce.

 The 50/50 tortilla gives you the best of both worlds - the chewiness and sturdiness of a flour tortilla with the nuttiness and flavor of of a corn tortilla, perfect for breakfast tacos.Hot tip: popping your freshly made 50/50 tortillas into a tortilla warmer pouch after crisping them on the comal allows them to steam further, so you get those beautiful blackened bubbles on the surface without sacrificing pliability.

50/50 Corn and Wheat Tortillas for Breakfast Tacos

Masienda Heirloom Corn Masa Harina

all-purpose flour

coconut oil

tsp baking powder

water

Tortilla Press

Comal

Mix dry ingredients in a bowl and add (solid, not tempered) coconut oil. Mix dry ingredients with oil until well-combined and pea-sized crumbles begin to form. Add warm water and mix well. The dough should be oily and not stick to your hands. Knead for 2-4 minutes.

Shape the dough into 20-24 balls, cover and let rest for 30 minutes.

Preheat a comal on medium-high heat. Press a dough ball using a tortilla press lined with two sheets of plastic.

Reduce heat to medium and lay tortilla down. Let cook ~20-25 seconds until it browns and easily releases from Comal. Flip and cook other the side for about 20 seconds. Flip again, and let cook through the center for an additional 10-15 seconds. Watch for the mythical tortilla puff.

This cheese-fried breakfast taco is the perfect way to start your day!

Cheese-Fried Egg-Wrap Breakfast Taco

Large egg wrap ((Trader Joe’s or Eat Crepini))

Tbsp Grated pepper jack cheese (20 g)

Small avocado ((20 g))

Heirloom

Arugula

Salt and pepper

Heat a nonstick skillet over high heat with a spritz of oil spray. Sprinkle cheese right on the pan and cover immediately with the egg wrap, smashing it down and sliding it around just a bit with a spatula. Let it cook on high for a couple of minutes, or until the cheese is brown and crispy and not sticky at all. Remove the wrap from the pan.

Spray with another spritz of oil and crack your egg in the pan. Cook on high for a minute or two, until it’s set. Then turn the heat off and flip it. Let it sit on the hat pan for just another minute or less.

While the egg finishes cooking, smash your avocado on one half of the wrap. Top with sliced tomato, runny egg, and arugula. Season each layer with good salt of course!

Fold the taco closed, and enjoy. Or if you’d like, you can carefully lay the folded wrap back in the pan so the outside is extra warm and fresh.

Super yummy! The browned cheese on the outside of the egg wrap is a MUST! We added 15g of chopped bacon.Thanks for the recipe!! It will be one of our new go to breakfasts!!

Holy Smokes was this good!! I love almost everything Lillie makes.. I have all of her cookbooks and highly recommend. 😋

I found the egg wraps really boring in the past and this did the trick!  Made a turkey taco with siracha and I love it being crisped up!  TY!

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Breakfast Tacos Al Pastor

Make Ahead Breakfast Tacos

50/50 Corn and Wheat Tortillas for ...

Cheese-Fried Egg-Wrap Breakfast Tac...

Top 4 breakfast taco recipes from across the web

The most viewed breakfast taco recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Breakfast Tacos Al Pastor

Make Ahead Breakfast Tacos

50/50 Corn and Wheat Tortillas for ...

Cheese-Fried Egg-Wrap Breakfast Tac...

The most viewed breakfast taco recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine