Breakfast Tacos that crunch!
Quick and easy to assemble, it makes sense why tacos are enjoyed during any time of the day in Mexico. Make these with hard shells instead of soft corn tortillas for a crunchy, egg-filled breakfast.
Yield: 8 tacos

8 hard corn taco shells
6 large eggs
1 teaspoon taco seasoning with salt or chili powder
2 tablespoons unsalted butter
1 cup low-fat shredded Mexican-style cheese blend
3 or 4 scallions, chopped
1/2 cup salsa or taco sauce
1 cup shredded romaine or iceberg lettuce
1/2 cup grape tomatoes, quartered
Sliced black olives and sour cream, for serving, optional

1. Preheat the oven to 350 degrees F.
2. Warm the taco shells on a baking sheet, about 5 minutes.
3. Crack the eggs into a bowl, add the taco seasoning and whisk well with a fork. Heat a medium nonstick skillet over medium-high heat.
4. Melt the butter in the skillet; when it foams and bubbles, add the eggs and reduce the heat to low. Cook the eggs, stirring regularly with a spatula to break them up, until set, 3 to 4 minutes. Line the center of each taco shell with about 2 generous tablespoons of scrambled eggs. Top with cheese, scallions, lettuce, and a spoonful of salsa. Garnish with some chopped tomatoes, and serve with olives and sour cream on the side if using.

Comments are not available on this story.

filed under: