Egg And Hash Brown Tacos Recipes

TACO HASHBROWN CASSEROLE (OVEN RECIPE)

Taco Hashbrown Casserole (Oven Recipe) image

Do you need a quick and easy recipe you can have done in a half hour? This Taco Hashbrown Casserole recipe for your oven is just that and delicious to boot!

Provided by Aunt Lou

Categories Main

Number Of Ingredients 6

Ingredients

1 lb ground beef
2 cloves garlic (minced)
1 oz packet taco seasoning
10.5 oz cheddar cheese soup
30 oz frozen shredded hashbrowns
2 cups shredded taco style cheese (divided)

Steps:

Preheat your oven to 425
Brown your ground beef with garlic and drain
In a large bowl, mix all ingredients together, except for 1 cup of shredded cheese and pour into lightly greased 9x13 baking dish
Top all the ingredients with your remaining cheese
Bake for 20 minutes, turning half way through if your oven does not cook evenly

Nutrition Facts : Calories 376 kcal, Carbohydrate 34 g, Protein 29 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 72 mg, Sodium 1012 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

HASH-BROWN EGGS

Hash-Brown Eggs image

Provided by Food Network Kitchen

Time 15m

Yield 1-2 servings

Number Of Ingredients 0

Ingredients

Steps:

Fry 1 cup each chopped onion and grated potato in a cast-iron skillet with butter until crisp. Add 1/2 cup grated cheddar and crack in 2 eggs. Bake at 425 degrees F until set; top with salsa.

CHORIZO BREAKFAST TACOS WITH POTATO HASH AND EGGS

Chorizo Breakfast Tacos with Potato Hash and Eggs image

Chorizo breakfast tacos with potato hash and eggs are ridiculously flavorful, quick, and easy. The perfect meal any time of day!

Provided by Culinary Envy

Categories Breakfast and Brunch Potatoes

Time 18m

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
2 baked potatoes, peeled and cubed
½ cup chopped onion
½ teaspoon garlic powder
½ teaspoon onion powder
salt and freshly ground black pepper
7 ounces chorizo sausage, removed from casings
5 eggs
1 tablespoon milk
3 tablespoons finely chopped fresh cilantro, divided
6 small corn tortillas, warmed
½ cup shredded Cheddar cheese
6 tablespoons salsa

Steps:

Heat oil in a nonstick skillet over medium-high heat until shimmering. Add potatoes, onion, garlic powder, and onion powder to one side of the skillet and season with salt and pepper. Add chorizo sausage on the other side of the skillet and saute, breaking up with the back of a spoon, until browned, about 5 minutes. Turn over the potatoes after a couple of minutes so they get brown on both sides.
Combine eggs, milk, 1 tablespoon cilantro, salt, and pepper in a bowl. Reduce heat and pour egg mixture into the skillet. Stir eggs until they are very softly set, about 3 minutes. Remove from heat.
Spread out warmed tortillas and divide potato, chorizo, and egg mixture among them. Sprinkle with remaining 2 tablespoons cilantro. Top with Cheddar cheese and salsa.

Nutrition Facts : Calories 420.8 calories, Carbohydrate 27.9 g, Cholesterol 196.4 mg, Fat 26.1 g, Fiber 3.8 g, Protein 19.6 g, SaturatedFat 9.4 g, Sodium 679.5 mg, Sugar 2.5 g

AIR FRYER HASH BROWN EGG BITES

Air Fryer Hash Brown Egg Bites image

The air fryer is a fantastic way to cook bite-sized egg casseroles, which are made even better topped with crispy hash browns.

Provided by Food Network Kitchen

Time 35m

Yield 7 servings

Number Of Ingredients 8

Ingredients

Nonstick cooking spray, for the mold
4 large eggs
1/4 cup heavy cream
Kosher salt
2/3 cup shredded Cheddar
1/4 cup diced red bell peppers
1 scallion, white and green parts sliced
1/2 cup shredded frozen hash browns, thawed

Steps:

Spray the cavities of a 7-cavity silicone egg bites mold with nonstick spray. Whisk together the eggs, heavy cream and 1/2 teaspoon salt in a large glass measuring cup until no white streaks remain.
Divide the egg mixture, 1/3 cup of the Cheddar, the bell peppers and scallions among the cavities of the mold. Gently stir the mixture in each cavity with a spoon. Transfer the mold to the basket of a 6-quart air fryer, set it to 300°F and cook for 3 minutes.
Meanwhile, combine the hash browns and remaining 1/3 cup Cheddar in a small bowl. Gently top each egg bite with the hash brown-cheese mixture.
Set the air fryer to 300°F and cook for 12 minutes more. The top of each bite should be golden brown and the eggs should be set. Remove the mold and let stand for 10 minutes before popping out the egg bites. Serve warm.

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