If you love all things taco (and who doesn’t?), then you need our recipe for Breakfast Taco Bowls. It’s better than a breakfast burrito all presented in a little corn tortilla bowl that’s so easy to make yourself. You’re going to wonder where this breakfast taco recipe has been all your life. Your kids will wonder too. We mean, don’t believe all the hype about Taco Tuesday–tacos should pretty much be eaten any day of the week.
Our Crock Pot Shredded Beef Tacos are another good excuse to eat tacos today.
If you’ve ever ordered a taco salad at a restaurant, then you have probably noticed that it usually comes deep fried. Who needs all those extra calories? Our taco bowls are easily baked in the oven in 10 minutes and can be made ahead, if you wish. Our Breakfast Taco Bowls are full of healthful ingredients such as sweet mini peppers and fresh eggs. It makes a healthy breakfast taco recipe that’ll be all the rave with your kids!
Breakfast Taco Bowls
- 6 corn tortillas
- 6 eggs
- 1 small onion, chopped
- 9 mini sweet peppers (3 each red, orange, yellow), sliced and chopped
- 1 clove garlic, minced
- 2 Tablespoons chorizo seasoning (or chili seasoning), optional
- queso fresco and fresh avocado cut into wedges, for serving
Preheat oven to 375 F. Flip a standard muffin tin over. Spray with nonstick cooking spray. Take 4 corn tortillas (warm them if they are not pliable or tear easily) and mold into the spaces as shown. Bake 10 minutes or until crispy.
Remove and set aside. You will need to make approximately 8 tortilla bowls for this recipe.
In a medium skillet over medium heat saute onion, garlic, and peppers until softened–about 3-4 minutes. Add eggs and chorizo seasoning, then stir to combine. Continue stirring and flipping until eggs are done. Don’t overcook or else the eggs will be spongy!
Spoon an equal amount of scrambled egg mixture into each tortilla bowl. Top with avocado wedges and crumbled queso fresco. We like to garnish this breakfast taco recipe with a swirl of Mexican hot sauce. Enjoy!