Kids Can Make: Crunchy Breakfast Tacos

Add some crunch to your morning with these egg-filled breakfast tacos. Both little and big kids can help measure, and big kids can help[ scramble the eggs.]

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
8 tacos
Level:
Easy

Ingredients
  • 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
Directions
  • 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.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

Note: Never leave a child unattended in the kitchen. Limit the child to tasks that are safe and age-appropriate.


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    This recipe is featured in:

    Cooking with Kids