Egg Taco Recipes

EASY EGG TACOS

Easy Egg Tacos image

Serve these fun and easy tacos with your favourite toppings for the full taco treatment that kids love.

Provided by Egg Farmers of Ontario

Categories Trusted Brands: Recipes and Tips Egg Farmers of Ontario

Time 20m

Yield 4

Number Of Ingredients 15

Ingredients

2 teaspoons vegetable oil
½ small red or green pepper, diced
½ jalapeno pepper, seeded and finely diced
1 clove garlic, minced
⅔ cup diced ham
½ teaspoon chili powder
4 large eggs eggs
¼ teaspoon salt
¼ teaspoon black pepper
2 teaspoons butter
4 small whole wheat or regular flour tortillas, warmed
½ cup shredded Tex-Mex or Cheddar cheese
2 each green onions, chopped
¼ cup salsa
1 tablespoon chopped fresh coriander

Steps:

In medium non-stick skillet, heat oil over medium heat; saute red and jalapeno peppers and garlic for 2 minutes or until softened. Add ham and chili powder; saute 2 minutes or until heated through. Remove to bowl; cover to keep warm.
In a small bowl or measuring cup, whisk eggs, salt and pepper.
Melt butter in the same skillet on medium heat; add eggs and cook, stirring gently, until set but still soft, about 2 minutes.
Spoon eggs on each tortilla, top with ham mixture, cheese and onion. Serve with salsa and/or coriander, if desired.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 23.7 g, Cholesterol 220.1 mg, Fat 19.4 g, Fiber 2.8 g, Protein 17.8 g, SaturatedFat 8.6 g, Sodium 921.7 mg, Sugar 1.5 g

SCRAMBLED EGG BREAKFAST TACOS RECIPE BY TASTY

Scrambled Egg Breakfast Tacos Recipe by Tasty image

Here's what you need: large eggs, olive oil, kosher salt, black pepper, small corn tortillas, canned black bean, pico de gallo, fresh cilantro

Provided by Pierce Abernathy

Categories Breakfast

Time 30m

Yield 2 tacos

Number Of Ingredients 8

Ingredients

2 large eggs
1 teaspoon olive oil
¼ teaspoon kosher salt
⅛ teaspoon black pepper
2 small corn tortillas
2 tablespoons canned black bean, drained and rinsed
¼ cup pico de gallo
2 tablespoons fresh cilantro, chopped

Steps:

Crack the eggs into a small bowl and whisk to combine.
Heat the olive oil in a medium nonstick pan over medium heat until shimmering and add the beaten eggs, salt, and pepper. Using a rubber spatula, stir the eggs often until firm, roughly 3 minutes.
Divide the eggs between the tortillas.
Top each taco with pico de gallo, black beans, and cilantro.
Enjoy!

Nutrition Facts : Calories 178 calories, Carbohydrate 15 grams, Fat 8 grams, Fiber 2 grams, Protein 10 grams, Sugar 1 gram

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