Breakfast Tacos Recipe

Name: Breakfast Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: Olive Oil; 1/2 whole Shallot, Chopped; 2 whole Eggs, Lightly Beaten; 1 leaf Kale, Chopped; 3 Tablespoons Corn Kernels; 1 whole Large Carrot, Grated; Salt To Taste; Pepper To Taste; 1/4 cups Refried Beans, Warmed; 2 whole Corn Tortillas, Warmed; Hot Sauce, Optional

Servings: persons

Olive Oil
1/2 whole Shallot, Chopped
2 whole Eggs, Lightly Beaten
1 leaf Kale, Chopped
3 Tablespoons Corn Kernels
1 whole Large Carrot, Grated
Salt To Taste
Pepper To Taste
1/4 cups Refried Beans, Warmed
2 whole Corn Tortillas, Warmed
Hot Sauce, Optional

1
Heat olive oil in a large frying pan. Add shallots and saute until translucent, about 2-3 minutes.
2
Add the eggs and begin to scramble, then, after about 1-2 minutes, add the kale, stirring often until it begins small and wilted.
3
Continuing to stir and break up the eggs, add the corn and grated carrots, stirring until incorporated. When the eggs reach desired consistency, season with salt and pepper.
4
To assemble the tacos, spread refried beans evenly on each tortilla. Top with egg and vegetable mixture. Serve with hot sauce, if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Olive Oil, 1/2 whole Shallot, Chopped, 2 whole Eggs, Lightly Beaten, 1 leaf Kale, Chopped, and more.

Yes, Breakfast Tacos falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Breakfast Tacos

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