Quick and easy to assemble, it makes sense why tacos are enjoyed during any time of the day in Mexico. Make these with hard shells instead of soft corn tortillas for a crunchy, egg-filled breakfast. 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 |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 218 |
| Total Fat | 15 g |
| Saturated Fat | 7 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 10 g |
| Cholesterol | 163 mg |
| Sodium | 308 mg |
Reviews
This was amazing! I added cheddar cheese and some chopped fresh cilantro, with a tablespoon of milk in the eggs (with the salt and taco seasoning, fresh chopped chives – don’t really get scallions where I am) and whisked it before adding to pot (I was only making two tacos for myself). Then when the eggs were halfway through, I added in the garlic roasted diced tomatoes with a dash of lemon juice and mixed it with the eggs. Put it in my taco shells and added the taco sauce and sour cream. Tasted like a dream. I’m not a lettuce person so I skipped that part. 😀