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Breakfast Crispy Tacos 🌮🌮🌮
I believe Tacos are many people’s love language so this is a VERY appropriate way to begin the day.
A crispy shell stuffed with super flavorful ingredients just hits the spot!
High protein first thing in the morning helps me to feel better and have fewer cravings all day long.
Once in a while, I’ll even add in a sprinkle of cooked & crumbled sausage, bacon, ham, or even chopped nitrate-free pepperoni. The combinations are endless!
I’ll often use 1 whole egg plus a bunch of egg whites (instead of 2 whole eggs) to boost my protein. Use this recipe as a base to support YOUR own personal goals and nutritional needs.
Make it your own!
➡️ Rachel’s notes:
🥛Use ANY unsweetened/plain yogurt or milk of your choice. My personal favorite for my scrambled eggs is Greek yogurt and unsweetened coconut milk. Any unsweetened nut milk, coconut milk, high-quality grass-fed cow’s milk, or heavy cream all work really well here. Use what you like and have on hand.
➡️ What’s really in those taco seasoning packets?!👀
I love to mix up my own seasonings with organic spices because those little packets of taco seasoning are usually made with canola and soybean oils linked to inflammation, sugar, anti-caking agents, and natural flavors. Not to mention making my own taco seasonings actually tastes better too!
BEST Homemade Taco Seasoning Mix
You’ll never purchase those store-bought packets again, after making it yourself!!
So simple, delicious, and lasts for several months – so double or triple this recipe and keep it handy in a small glass container near your stove.
Taco Seasoning Ingredients:
- 2 Tbsps chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp dried oregano
- 1 tsp paprika
- 3 tsps ground cumin
- 2 tsps sea salt
- 2 tsps ground black pepper
Taco Seasoning Instructions:
In a small mixing bowl, whisk all ingredients until combined well.
Store in an airtight container.
To use your homemade spice mix in recipes, start with a smaller sprinkle–taste test to decide the amount of spice for your family’s taste. Usually, 1-2 Tablespoons per meal is usually perfect.
4 servings
Ingredients:
- 8 medium sprouted corn tortillas
- avocado oil
- 2 Tbsps homemade taco seasoning blend
- 8 large eggs
- 2 Tbsps plain Greek yogurt
- ¼ cup milk of choice
- 1 fresh garlic clove, minced
- ¼ cup chopped fresh cilantro leaves
- sea salt and freshly ground black pepper, to taste
- 1 Tbsp ghee or grass-fed butter
Toppings:
- crumbled feta or cotija cheese
- sliced jalapeno
- sliced green onions
- chopped avocado
- lime wedges
Instructions:
Preheat your oven to 375 degrees f. and lay your corn tortillas on a large baking tray.
Spray or brush the tortillas with a bit of avocado oil and sprinkle with the taco seasoning.
Rub seasonings and oil over both sides of the tortillas.
Roll four pieces of foil into 2-3 inch cylinders and place them across the middle of your baking tray.
Next, lay the tortillas on them (onto the baking tray as shown in the photos), to get that nice crispy taco shell.
Bake in your preheated oven for 10 minutes.
In a large bowl, beat the eggs together with the yogurt, milk, garlic, cilantro, sea salt, and pepper.
Melt the butter in a large skillet over medium heat.
Add the beaten eggs into the skillet and cook, stirring frequently until scrambled to your liking.
Serve the eggs inside your crispy corn tortillas and add toppings of choice.
Enjoy!
💚Rachel
Ingredients
- 8 medium sprouted corn tortillas
- avocado oil
- 2 Tbsps homemade taco seasoning blend
- 8 large eggs
- 2 Tbsps plain Greek yogurt
- ¼ cup milk of choice
- 1 fresh garlic clove, minced
- ¼ cup chopped fresh cilantro leaves
- sea salt and freshly ground black pepper, to taste
- 1 Tbsp ghee or grass-fed butter
- Toppings:
- crumbled feta or cotija cheese
- sliced jalapeno
- sliced green onions
- chopped avocado
- lime wedges
Instructions
- Preheat your oven to 375 degrees f. and lay your corn tortillas on a large baking tray.
- Spray or brush the tortillas with a bit of avocado oil and sprinkle with the taco seasoning.
- Rub seasonings and oil over both sides of the tortillas.
- Roll four pieces of foil into 2-3 inch cylinders and place them across the middle of your baking tray.
- Next, lay the tortillas on them (onto the baking tray as shown in the photos), to get that nice crispy taco shell.
- Bake in your preheated oven for 10 minutes.
- In a large bowl, beat the eggs together with the yogurt, milk, garlic, cilantro, sea salt, and pepper.
- Melt the butter in a large skillet over medium heat.
- Add the beaten eggs into the skillet and cook, stirring frequently until scrambled to your liking.
- Serve the eggs inside your crispy corn tortillas and add toppings of choice.
- Enjoy!
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