Sometimes you have leftover taco meat! Sure, you can have tacos for dinner, but why wait?! Give your morning a protein boost and scramble it up with your eggs. Carnitas, barbacoa, chicken, or even ground beef all work.
This spices up breakfast and helps get rid of leftovers! What I like about this recipe is it is quick and I can have a tasty breakfast on a week day without rushing! I feel full all the way until lunch with these breakfast tacos. I top it with cheese and avocado if I have any! Pickled red onions work well, too. I like to have this with a little glass of fresh orange juice. The sweetness from the juice is a great companion to the spicy, savory tacos.
Breakfast Tacos Recipe
Serves: 1
Prep time: 5 minutes
Cook time: 5 minutes
Nutrition: 300 calories per serving (assuming you use chicken!)
15.3 g Fat
22.1 g Carbs
17.6 g Protein
Ingredients
1 egg
1 tbsp salsa
¼ cup leftover taco meat
1 pat of butter for the pan (1/3 tbsp)
2 white corn tortillas
1 tbsp cheese for topping (shredded cheddar or queso fresco work well!)
Instructions
1. In a small bowl, whisk together egg with salsa. Set aside.
2. In a small frying pan melt butter on medium heat.
3. When butter starts bubbling, add leftover taco meat.
4. Once meat has reheated fully, pour in the egg-salsa mix.
5. Gently shuffle the liquid back and forth around the pan so that no part of the egg mixture is in the same place for more than a few seconds.
6. Egg will start to curdle. If you like cheese in your eggs, add it at this step, about 1 tbsp per egg. Continue the back and forth shuffling until the eggs are no longer liquid, about 2-3 minutes. Remove from heat.
7. Warm up two corn tortillas wrapped in a paper towel in the microwave for 10 seconds.
8. Distribute the eggs on the tortillas and top with cheese.
9. Serve immediately!