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Breakfast Crispy Tacos

Deliciously crispy tacos filled with fluffy scrambled eggs and customizable toppings, perfect for a satisfying breakfast.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Taco Shells
  • 8 pieces sprouted corn tortillas The base of the tacos, providing a crispy shell.
  • 2 tablespoons avocado oil Used to crisp the tortillas and add a subtle flavor.
  • 1 tablespoon homemade taco seasoning blend Spices the tortillas with a delicious kick.
Egg Filling
  • 6 large eggs Key ingredient for a fluffy, protein-rich filling.
  • 1/2 cup plain Greek yogurt Adds creaminess to the scrambled eggs.
  • 1/4 cup milk of choice Enhances the texture of the scrambled eggs.
  • 1 clove fresh garlic Adds aromatic flavor to the egg mixture.
  • 1/4 cup chopped fresh cilantro leaves Provides freshness and vibrant flavor.
  • 1 teaspoon sea salt To taste, enhancing overall flavor.
  • 1 teaspoon freshly ground black pepper To taste, enhancing overall flavor.
  • 1 tablespoon ghee or grass-fed butter Adds richness to the scrambled eggs.
Toppings
  • 1 cup crumbled feta or cotija cheese For a tangy, creamy topping.
  • 1/2 cup sliced jalapeno Adds a spicy kick to the tacos.
  • 1/2 cup sliced green onions For fresh crunch and flavor.
  • 1 large chopped avocado Creamy topping that balances the dish.
  • 2 pieces lime wedges Adds a zesty finish when squeezed over the tacos.

Method
 

Preparation
  1. Preheat the oven to 375°F and prepare a baking tray.
  2. Lay sprouted corn tortillas on the baking tray.
  3. Spray or brush tortillas with avocado oil and sprinkle with taco seasoning.
  4. Ensure both sides of each tortilla are coated in oil and taco seasoning.
  5. Roll four pieces of foil into cylinders and place them across the baking tray.
  6. Lay the seasoned tortillas over the foil to create crispy taco shells.
  7. Place the tray in the oven and bake for 10 minutes until crispy.
Cooking Eggs
  1. In a large bowl, beat the eggs with yogurt, milk, garlic, cilantro, salt, and pepper.
  2. In a skillet over medium heat, melt ghee or grass-fed butter.
  3. Pour the beaten eggs into the skillet and scramble until cooked to your liking.
Assembly
  1. Serve the scrambled eggs inside the crispy tortillas with your choice of toppings.
  2. Savor the tasty breakfast crispy tacos with all your favorite fixings.

Notes

These tacos can be made ahead and stored in the fridge for up to three days, with tortillas kept separate to maintain crispness.