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

  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.

Cook’s Note

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

Migas Taco