Easy Breakfast Tacos Recipes

Breakfast Tacos –  fairly scrumptious tacos made with warm tortillas loaded with golden potatoes, crispy 1st Baron Beaverbrook, fluffy scrambled eggs, cheese and all the toppings. those clean to make breakfast tacos are a awesome way to start the day!

My oldest son’s favorite meal of the day is breakfast and yes, he can eat breakfast meals any time of the day. Breakfast tacos and breakfast burritos are by some distance his favored.

Easy Breakfast Tacos Recipes

I used to suppose breakfast tacos were simplest some thing I could make all through the weekend when I had lots of time, but absolutely if you plan ahead and feature an movement plan, you may experience this clean breakfast recipe any day of the week.

Breakfast Taco Versions

These ridiculously simple and extraordinarily tasty breakfast tacos are your “basic” flavor combination for a traditional morning meal. you can sub ingredients and create your very own taco recipe. right here are a few ideas:

• Do this savory combination of scrambled eggs, sauteed mushrooms, caramelized onions and Swiss cheese.
• Carnitas, roasted inexperienced chiles, scrambled eggs, Cotija cheese, salsa make for a extraordinary tasty Mexican style taco.
• Add a Southwestern spin for your taco with chorizo, black beans, breakfast potatoes, Cotija cheese and cilantro.
• Make a vegetarian breakfast taco with hash browns, scrambled eggs, inexperienced onion, jalapenos, Monterrey Jack cheese, avocado and pinnacle it with bitter cream.
• Fancy up your tacos for a special vacation brunch or birthday celebration with smoked salmon, crimson onion, capers and Hollandaise Sauce.
• Use any leftover greens you can have from dinner the night time before – roasted candy potatoes, grilled asparagus, sauteed peppers, mushrooms – don’t let them visit waste. same goes with leftover beans, brisket and steak!

INGREDIENTS:

• 8 slices bacon, chopped into 1 to 1/2 inch pieces
• 1 1/2 cup frozen breakfast diced potatoes (thawed)
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon butter
• 8 eggs
• Dash of hot sauce (optional)
• 1/2 cup shredded cheddar cheese
• 8 taco size flour tortillas, warmed

Optional Toppings:

• Avocado slices
• Salsa
• chopped cilantro
• chopped onions
• sliced pickled jalapenos

INSTRUCTIONS:

1. Heat a large nonstick skillet over medium high heat. Add the bacon and cook stirring often until browned and crisp, about 5 minutes. Transfer the bacon to a plate lined with paper towels to drain.
2. Remove all but 1 tablespoon of the bacon drippings from the skillet. Add the potatoes and cook for about 6 minutes or until the potatoes are tender. Season with the paprika and salt and pepper to taste. Remove the potatoes from the skillet.
3. In a medium bowl, beat the eggs with a generous pinch of salt and pepper and a dash of hot sauce. Wipe out the skillet and melt the butter over medium-low heat. Add the eggs and cook and scramble eggs until set. Stir in cheese and remove from the heat.
4. To assemble the tacos, layer the tortillas with the potatoes, scrambled eggs and bacon. Top with any additional toppings. Serve warm.

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