If you love all things tacos, you need our Breakfast Taco Bowls Recipe in your life! This breakfast taco bowl is 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. Don’t believe all the hype about Taco Tuesday–tacos should pretty much be eaten any day of the week.
Let’s make TASTY breakfast taco bowl recipe!
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!
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Breakfast Taco Bowl ingredients
- 6 corn tortillas
- 1 small onion, chopped
- 6 eggs
- 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
Directions To Make Breakfast Taco Bowl:
Step 1
First, preheat the oven to 375 F.
Step 2
Flip the standard muffin tin over. Spray with nonstick cooking spray.
Step 3
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.
Step 4
Remove and set aside. You will need to make approximately 8 tortilla bowls for this recipe.
Step 5
In a medium skillet over medium heat saute onion, garlic, and peppers until softened for about 3-4 minutes.
Step 6
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!
Step 7
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!
Simple Breakfast Taco Bowls Recipe
This breakfast taco bowl recipe is very tasty with its easily available ingredients making it a no-brainer for your breakfast today and every day!
Ingredients
- 6 corn tortillas
- 1 small onion, chopped
- 6 eggs
- 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
Instructions
- Preheat the oven to 375 F.
- Flip the 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 for 10 minutes or until crispy.
- Remove and set aside.
- In a medium skillet over medium heat saute onion, garlic, and peppers until softened for about 3-4 minutes.
- Add eggs and chorizo seasoning, then stir to combine. Continue stirring and flipping until eggs are done.
- Spoon an equal amount of scrambled egg mixture into each tortilla bowl. Top with avocado wedges and crumbled queso fresco.
More Taco Tuesday Recipes
- Try these crockpot shredded beef tacos for dinner.
- Make this kid-approved taco tater tot casserole.
- Satisfy your cravings with Holly’s easy guac recipe.
- Three-step soft tacos are perfect for busy mommas cooking lunch!
- Western taco salad is super healthy and delish!
- Add this taco quesadilla to your snack list.
- Discover and enjoy this freezable egg taco for breakfast.
- Jack O’ Lantern quesadillas will be the kids’ favorite snack for Halloween!
- Beggin Chips combines the best with the guac recipe of your choice.
- Try these breakfast cookies for kids, they’re so good!
- You HAVE to try these delicious pork tacos. Yum!
- Have you tried this Mexican Lasagna recipe?
Are tacos a breakfast food in your house? Try this tasty breakfast taco bowl recipe and comment below on what your family thinks!
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