Southwest Breakfast Tacos
These zippy pockets of deliciousness are kid-friendly, easy to make and a great way to shake up your breakfast routine. Serve topped with your favorite salsa and a dollop of sour cream, if you like. This recipe makes 4 tacos.
PREP TIME
5 minutes
COOK TIME
15 minutes
Ingredients
6 eggs, whisked together with a tablespoon of water or milk
1 tablespoon olive oil
1/2 teaspoon chili powder
1 small red, white or yellow onion, diced
1/2 red bell pepper, diced
4 flour tortillas, lightly grilled
Salt and pepper, to taste
Salsa and sour cream, for topping the tacos
1 tablespoon olive oil
1/2 teaspoon chili powder
1 small red, white or yellow onion, diced
1/2 red bell pepper, diced
4 flour tortillas, lightly grilled
Salt and pepper, to taste
Salsa and sour cream, for topping the tacos
Directions
Heat a nonstick skillet to medium-high. Add olive oil, onions and peppers and sauté until vegetables become fragrant and translucent, about 5-7 minutes. Turn heat down to low and add egg mixture and chili powder. Cook until eggs are scrambled and cooked through, scraping bottom of the pan with a rubber spatula frequently, about 5 minutes. Season with salt and pepper to taste.
Divide scrambled eggs among tortilla shells evenly. Top with salsa and sour cream and serve immediately.
Divide scrambled eggs among tortilla shells evenly. Top with salsa and sour cream and serve immediately.
Looking for inspiration? Try these recipes:
Slow Cooker Chicken, Carrot and Ginger Soup
Vegetarian Stuffed Bell Peppers
Spanish Chicken with White Beans
