Best 4 Kids Can Make Crunchy Breakfast Tacos Recipes

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CRUNCHY BREAKFAST TACOS - PAMPERED CHEF



Crunchy Breakfast Tacos - Pampered Chef image

I received an email this morning from my Pampered Chef Consultant is this is one of the recipes that was featured. Here is what the email said: Back to School means Brain Power Breakfasts! Why Bother With Breakfast? Breakfast is a great way to give the body the refueling it needs. Kids who eat breakfast tend to eat healthier overall and are more likely to participate in physical activities - two great ways to help maintain a healthy weight. Skipping breakfast can make kids feel tired, restless, or irritable. In the morning, their bodies need to refuel for the day ahead after going without food for 8 to 12 hours during sleep. Their mood and energy can drop by midmorning if they don't eat at least a small morning meal. Our featured recipe this month is Crunchy Breakfast Tacos - an interesting twist on breakfast that the whole family will enjoy. While this dish makes a delicious weekend morning treat, you can also save time on a school morning by substituting prepared Salsa Verde in place of the tomatillo sauce.

Provided by senseicheryl

Categories     Breakfast

Time 20m

Yield 4 tacos, 4 serving(s)

Number Of Ingredients 11

8 ounces tomatillos, husks removed (about 3 medium)
1 jalapeno pepper, stemmed
1/4 cup fresh cilantro
1/2 teaspoon salt
1/4 cup fresh cilantro, chopped
1 tomatoes
8 taco shells, the hard kind
1 cup Mexican blend cheese, divided, shredded
6 eggs
2 tablespoons water
1 tablespoon butter

Steps:

  • Preheat oven to 350°F
  • For salsa, bring water to a boil in (2-qt.) Saucepan. Add tomatillos and jalapeño pepper; cook 5-8 minutes or until tomatillos are tender.
  • Meanwhile, for tacos, chop cilantro and dice tomato using Santoku Knife; set aside.
  • To finish salsa, transfer tomatillos from Saucepan to blender container using Slotted Spoon. Remove jalapeño pepper from Saucepan; test for spiciness. Add desired amount of pepper to blender; cover and blend until smooth. Add cilantro and salt; blend 2 seconds or until cilantro is coarsely chopped.
  • To finish tacos, line up taco shells, side by side, in Medium Bar Pan; fill with half of the cheese. Bake 5-6 minutes or until cheese is melted. Remove from oven.
  • As taco shells bake, whisk eggs and water in Small Batter Bowl. Place butter in (10-in.) Skillet; heat over medium heat 1-3 minutes or until foamy. Add eggs; cook and stir 2-3 minutes or until eggs begin to set. Add 1/4 cup of the salsa; cook 1-2 minutes or until eggs are completely set.
  • To serve, spoon eggs evenly into shells; sprinkle with remaining cheese, cilantro and tomato. Serve with remaining salsa.
  • Cook's Tips: Tomatillos are also referred to as "husk tomatoes" because of their papery outer skins. Tomatillos are quite tart and are typically cooked before using. When buying tomatillos, the husks should be fresh looking, not brown and wrinkled. The fruit should be firm to the touch and not "splitting" the husk.
  • The heat level of jalapeño peppers can vary widely. To test for spiciness, cut off and taste the end. It's best to add the jalapeño pepper conservatively; it's far easier to spice up a mild salsa than to try to reduce the heat once too much has been added.

Nutrition Facts : Calories 408.5, Fat 26.9, SaturatedFat 11.4, Cholesterol 359.5, Sodium 890.2, Carbohydrate 23.5, Fiber 3.6, Sugar 5.4, Protein 19.4

SIMPLE GROUND BEEF TACOS FOR KIDS



Simple Ground Beef Tacos for Kids image

A simple ground beef taco recipe with fresh, healthy toppings for kids to build their own creations.

Provided by Shannon Doleac

Number Of Ingredients 19

1 Tbsp coconut oil (or avocado oil)
2 lbs ground beef
1 Tbsp chili powder
2 tsp cumin
1 tsp garlic powder
1 tsp dried oregano
1 tsp sweet paprika
1 tsp sea salt
¼ tsp ground black pepper
4 cups shredded purple cabbage
1 pint cherry tomatoes, sliced
2 avocados, diced
1 cup sliced black olives
1 bunch green onions, chopped
1 red bell pepper, diced
Handful fresh cilantro, chopped
4 - 6 oz cheese, shredded
2 limes, sliced in wedges
Tortillas or shells of choice

Steps:

  • Add coconut oil to a large skillet and melt over medium heat. Crumble ground beef into the pan.
  • While the meat begins to cook, mix seasonings (chili powder through black pepper) in a small bowl.
  • Toss ground beef until cooked through (no longer pink), and then add the seasoning mixture, stirring until well combined.
  • Place taco toppings in small to medium serving bowls.
  • Warm tortillas or shells per directions.
  • Place tortillas or shells, taco meat, lettuce/cabbage, and all other toppings on a serving friendly counter or table for everyone to build their own taco dinner!

AUTHENTIC MEXICAN BREAKFAST TACOS



Authentic Mexican Breakfast Tacos image

Quick Easy and Delicious! I learned this recipe from many years of eating with the Mexican cooks at my restaurant. They like to sneak in breakfast before we open. I've grown to LOVE this breakfast. If you like spicy food, you will love this.

Provided by BEARNESTA

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Burrito Recipes

Time 15m

Yield 4

Number Of Ingredients 9

6 ounces chorizo sausage
8 (6 inch) corn tortillas
6 eggs
¼ cup milk
½ teaspoon pepper
½ teaspoon salt
1 cup shredded Monterey Jack cheese
1 dash hot pepper sauce (e.g. Tabasco™), or to taste
½ cup salsa

Steps:

  • Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside.
  • Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm.
  • Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.
  • Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.

Nutrition Facts : Calories 536.5 calories, Carbohydrate 27.7 g, Cholesterol 342.8 mg, Fat 34.1 g, Fiber 3.9 g, Protein 30.6 g, SaturatedFat 14.3 g, Sodium 1297.9 mg, Sugar 2.9 g

BREAKFAST TACOS



Breakfast Tacos image

So simple, so good. We gave these breakfast tacos two thumbs up after one bite! Stopping at just one taco is hard to do. This colorful dish is sure to become a weekend breakfast favorite.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 20m

Yield 6

Number Of Ingredients 11

4 large eggs
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/4 cup chopped green or red bell pepper
4 medium green onions, chopped (1/4 cup)
1 tablespoon butter or margarine
1/2 cup shredded pepper Jack cheese (2 oz)
6 Old El Paso™ taco shells
1 cup shredded lettuce
1 small avocado, pitted, peeled and sliced
1/4 cup Old El Paso™ Thick 'n Chunky salsa

Steps:

  • In small bowl, beat eggs, garlic salt and pepper thoroughly with fork or wire whisk. Stir in bell pepper and onions.
  • In 8-inch skillet, melt butter over medium heat. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portions can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout. Gently stir in cheese.
  • Heat taco shells as directed on package. Place lettuce in shells. Spoon eggs onto lettuce. Top with avocado and salsa.

Nutrition Facts : Calories 230, Carbohydrate 13 g, Cholesterol 155 mg, Fat 1, Fiber 3 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 2 g, TransFat 1 g

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