Breakfast Tacos Recipe
Two flour tacos lined with an egg frittata, pico de gallo, and queso fresco. Served with your choice of chicken, chorizo, brisket, ham or bacon. Served with refried beans and breakfast potatoes.
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Ingredients
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Breakfast Tacos
Method
Preparation
- 1
Prepare the Egg Frittata
In a bowl, whisk together eggs, salt, and pepper. Heat olive oil in a non-stick skillet over medium heat. Pour the egg mixture into the skillet and cook until the edges are set. Use a spatula to gently lift the edges and allow uncooked egg to flow underneath. Once mostly set, transfer to a preheated oven at 350°F (175°C) for 5-7 minutes or until fully cooked. Remove from oven and cut into two portions.
- 2
Assemble the Tacos
Warm the flour tortillas in a dry skillet or microwave. Place one portion of the egg frittata on each tortilla. Top with pico de gallo, your choice of protein (chicken, chorizo, brisket, ham, or bacon), and sprinkle with queso fresco.
- 3
Serve
Serve the breakfast tacos with a side of refried beans and breakfast potatoes.
