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.
Ingreadient
- 8 hard corn taco shells
- 6 large eggs
- 1 teaspoon taco seasoning with salt or chili powder
- 2 tablespoons unsalted butter
- 1 cup shredded mexican-style cheese blend
- 3 or 4 scallions, chopped
- 1/2 cup salsa or taco sauce
- 1 cup shredded romaine or iceberg lettuce
- 1/2 cup grape tomatoes, halved or quartered if large
- sliced black olives and sour cream, for serving, optional
Direction
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