Kids Can Make: Crunchy Breakfast Tacos
Quick and easy to assemble, it makes sense why tacos are enjoyed during any time of the day in Mexico. Make these with hard shells instead of soft corn tortillas for a crunchy, egg-filled breakfast. Both little and big kids can help measure, and big kids can help scramble the eggs.
- Preparation Time20 mins
- Cooking Time10 mins
8 hard corn taco shells
6 large eggs
1 teaspoon taco seasoning with salt or chilli powder
2 tablespoons unsalted butter
85g shredded Mexican-style cheese blend
3 or 4 scallions, chopped
130g salsa or taco sauce
75g shredded romaine or iceberg lettuce
75g grape tomatoes, halved or quartered if large
Sliced black olives and sour cream, for serving, optional
- Preheat the oven to 180 degrees C. Warm the taco shells on a baking sheet, about 5 minutes.
- Crack the eggs into a bowl, add the taco seasoning and whisk well with a fork. Heat a medium nonstick skillet over medium-high heat. Melt the butter in the skillet; when it foams and bubbles, add the eggs and reduce the heat to low. Cook the eggs, stirring regularly with a wooden spatula to break them up, until set, 3 to 4 minutes.
- Line the center of each taco shell with about 2 generous tablespoons of the scrambled eggs. Top with some of the cheese, scallions and lettuce and a spoonful of salsa. Garnish with some chopped tomatoes, and serve with olives and sour cream on the side if using.