Add some crunch to your morning with these egg-filled breakfast tacos. each very little and massive children will facilitate life, and big kids will facilitate scramble the eggs. … Less
8 hard corn taco shells
6 large eggs
1 teaspoon taco seasoning with salt or chili powder
2 tablespoons unsalted butter
1 cup shredded Mexican-style cheese blend
3 or 4 scallions, chopped
1/2 cup salsa or taco sauce
1 cup shredded romaine or iceberg lettuce
1/2 cup grape tomatoes, halved or quartered if large
Sliced black olives and sour cream, for serving, optional
- Preheat the oven to 350 degrees F. Warm the taco shells on a baking sheet, about 5 minutes.
- Crack the eggs into a bowl, add the taco seasoning and whisk well with a fork. Heat a medium nonstick skillet over medium-high heat. Melt the butter in the skillet; 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 to 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 olives and sour cream on the side if using.
Never leave a child unattended in the kitchen. Limit the child to tasks that are safe and age-appropriate.