BREAKFAST TACOS

Breakfast Tacos

 Breakfast Tacos

 
So you're tired of your Eggs Benny or French Toast - your usual brunch staple? We hear you. Enter: breakfast tacos. Filled with cheese and eggs - and topped with fresh tomatillo salsa - this quick breakfast recipe is delicious, hearty and quick, and only takes 20 minutes to prepare. You can serve the tacos with cooked bacon, or you can leave out the meat and make this a completely vegetarian side dish. After all, when it comes to brunch, there are no rules.

 Of course, you wouldn't do it for brunch. Serve it for breakfast (or breakfast for dinner!) when you have the in-laws in town; These are the perfect breakfast tacos for a crowd because everything cooks together in one pan. To make it fast, prepare the tomato salsa ahead of time. Just grill a few tomatillos and jalapeños until they're browned and browned, then toss them with a little fresh cilantro and a splash of lime juice. The delicious green dressing pairs well with the gooey, melted cheese and rich eggs.


How to make breakfast tacos?

 When making tomato salsa, all you have to do is place your corn tortillas on a sheet of water, top with cheese and eggs, and grill until the eggs are cooked. Just add toppings and enjoy!
 

Yields:

 4 servings


 20 minutes
 

Ingredients:

 

  • 8 oz. tomatillos (about 10 small), the shells were discarded

 

  • 1  jalapeño, half and seeded 


  •  1 tbsp. olive oil

 

  •  Kosher salt 


  • 8  small corn tortillas 


  • 6 oz. Sharp cheddar cheese, grated (about 2 cups) 


  •  8 large egg


  •   2 c. fresh cilantro


  • 2 tbsp. lime juice 


 
 Cooked bacon and sliced ​​radish, to serve
 

Direction: 

Watch video here:


 Step 1

 Arrange one oven rack six inches from broiler and the other below, about 12 inches from the broiler; warm up. On a large rimmed baking sheet, toss tomatillos and jalapeño in oil and a pinch of salt. Grind on the surface until smooth and brown in spots, 8 to 10 minutes. Put in a blender.

 Step 2 

Meanwhile, place the tortillas on the second sheet of water. Top each tortilla with 1/4 cup cheese, leaving a little space in the middle. Top each with an egg (the cheese should prevent the egg from falling out of the tortilla). broil on middle rack to desire doneness, 4 to 6 minutes for runny yolks. 

Step 3

 Add cilantro, lime juice and 1/4 teaspoon salt to the vegetables in a blender and puree until smooth. Serve salsa over tacos with bacon and radishes if desired.

 Nutritional information (per serving):

  • about 435 calories,
  • 28 g fat (13 g saturated),
  • 25 g protein, 560 mg sodium,
  • 22 g carbohydrates,
  •  5 g fiber.

 
Have you made this recipe?

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