Kid-Friendly: Crispy Breakfast Tacos

Votes: 11

Time: 25 min.
Complexity: easily
Quantity: 8 tacos

Want to make breakfast special and get your kids excited? Serve scrambled eggs and vegetables in a crispy taco shape. It's delicious, healthy, and fun. Older kids can even make their own. In addition to scrambled eggs, the corn pockets are filled with grated cheese, grape tomatoes, green onions, shredded lettuce, and salsa—all popular ingredients in traditional tacos. Top with sour cream and black olives, if desired.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 crispy corn taco pockets
6 large eggs
1 tsp taco seasoning with salt or chili powder
2 tablespoons unsalted butter
1 cup of shredded Mexican cheese mix or mozzarella and Gouda
3-4 green onions, chopped
0.5 cup salsa or taco sauce
1 cup shredded romaine or iceberg lettuce
0.5 cups grape tomatoes, cut in half (large ones – into 4 pieces)
Sliced black olives and sour cream, for serving (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tortilla, iceberg lettuce, grape tomatoes, olives, eggs, green onions, taco seasoning, cheese, salsa sauce, sour cream, chili seasoning

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Warm taco pockets on a baking sheet for about 5 minutes.
Break the eggs into a bowl, add taco seasoning and beat well with a fork. Heat a medium nonstick skillet over medium-high heat. Melt the butter in the skillet; when it foams and begins to bubble, add the eggs and reduce the heat to low. Cook the eggs, stirring constantly with a wooden spatula to break them up, until they are set, 3 to 4 minutes.

Place about 2 tablespoons of scrambled eggs in the center of each taco pocket. Top with a little cheese, green onions, lettuce, and a dollop of salsa. Top with sliced grape tomatoes and serve with olives and sour cream, if using.

Categories:

recipe / Recipes for children's dishes / Breakfast / Main courses / Eggs and dairy products / Fast food / Tortilla Dishes / Appetizers / Sandwiches / / / Food Network - recipes / Tex-Mex

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