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Crunchy Breakfast Tacos

Prep Time:


Cook Time:


8 Servings


About the Recipe


  • 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


 Step 1

Preheat the oven to 180 degrees C. Warm the taco shells on a baking sheet, about 5 minutes.   

Step 2

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.   

Step 3

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.


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