Breakfast Crispy Tacos
This crispy breakfast taco recipe is made with an crunchy outer shell loaded with all your breakfast favorites like eggs, cheese, and more!
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!
Nutrition
Calories: 289kcal, Carbohydrates: 26g, Protein: 15g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.03g, Cholesterol: 339mg, Sodium: 258mg, Potassium: 260mg, Fiber: 4g, Sugar: 2g, Vitamin A: 686IU, Vitamin C: 1mg, Calcium: 121mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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