Recipe courtesy of Food Network Kitchen

Kids Can Make: Crunchy Breakfast Tacos

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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.
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  • Level: Easy
  • Total: 25 min
  • Active: 20 min
  • Yield: 8 tacos
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Ingredients

Directions

  1. Preheat the oven to 350 degrees F. Warm the taco shells on a baking sheet, about 5 minutes.
  2. 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.
  3. 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.

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