Breakfast Tacos

"Good way to start the day, I used a nice hot taco sauce to make these but you can vary to taste. Makes enough mix for one large taco shell or two small ones. If you get the eggs to just the right point of cooking so there is still a bit of moisture left it will make the tacos soft on the inside while still crispy on the outside."
 
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photo by Vicki in CT photo by Vicki in CT
photo by Vicki in CT
photo by Vicki in CT photo by Vicki in CT
photo by Vicki in CT photo by Vicki in CT
photo by Vicki in CT photo by Vicki in CT
photo by mydesigirl photo by mydesigirl
Ready In:
15mins
Ingredients:
7
Serves:
1
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ingredients

  • 1 large taco shell
  • 1 teaspoon butter
  • 2 large eggs
  • 2 tablespoons taco sauce (hot salsa)
  • 14 cup ham, diced
  • 1 tablespoon cheddar cheese, grated (optional)
  • 3 slices tomatoes (optional)
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directions

  • Pre-heat oven to 180C / 350F and pop in the taco shells for around 7 minutes to warm up.
  • Melt butter in a saucepan over medium heat.
  • Break eggs into saucepan and add milk.
  • Stir often with a fork until some clumps of egg are just starting to form.
  • Add taco sauce and ham. Continue stirring until eggs are fairly firm but still moist.
  • Fill taco shell with mixture and optionally cheese and tomato slices. You may have a little liquid left at the bottom of the saucepan so use a spoon to fill the tacos to avoid getting too much liquid in them.

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Reviews

  1. Loved how quick and simple this was. I threw the shells in the oven and then started my eggs. I opted to use water in place of the milk, because it makes fluffier eggs and the weep less. I didn't have any ham to dice however; I did have some thin deli sliced ham which I browned in the pan next to the eggs. I then placed a slice of ham down in the bottom of each shell before filling with the salsa egg mixture. I used a mixture of pepper jack and colby cheese on top of the egg. Will make this again however next time I think I'll switch out the ham for a little diced chicken and see how that works. Thanks for sharing your recipe. Made and reviewed for the AUS/NZ Swap #53
     
  2. Loved the flavor, and spiciness, and the extra crunchy bite was great too. Other than adding the cheese to the eggs, made recipe as posted, and made for a nice breakfast. Made for AUS/NZ Swap.
     
  3. Nice change to the normal ham and eggs. This could be a breakfast on the go. I have always used soft tortillas, so this is a great twist with a crunch! Thank you. {Made and reviewed for NZ/AUS Recipe Swap #28, May '09}
     
  4. I made this after being on call all night and it was great - just what I needed. Easy to prepare even if you are half asleep. Great flavor and a great breakfast.
     
  5. Crunchy, spicy, and a great way to start my day. Being from TX we always had breakfast tacos in a soft tortilla, so this recipe was intriguing. I totally forgot the ham but was perfect as is. I used an extra spicy salsa verde and pepper jack cheese. I really enjoyed the crunch factor with the creamy eggs.
     
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Tweaks

  1. Loved how quick and simple this was. I threw the shells in the oven and then started my eggs. I opted to use water in place of the milk, because it makes fluffier eggs and the weep less. I didn't have any ham to dice however; I did have some thin deli sliced ham which I browned in the pan next to the eggs. I then placed a slice of ham down in the bottom of each shell before filling with the salsa egg mixture. I used a mixture of pepper jack and colby cheese on top of the egg. Will make this again however next time I think I'll switch out the ham for a little diced chicken and see how that works. Thanks for sharing your recipe. Made and reviewed for the AUS/NZ Swap #53
     
  2. Peter,This was an awesome breakfast! I subbed turkey breast for the ham,used the tomatoes and also added jalapenos...yum!! I had small white corn taco shells so it made 3 tacos. This si a keeper! Thanks so much for posting!! Made for 12 Days of Christmas recipe swap.
     
  3. I selected this for the *RECIPE SWAP #8* in the Australian/New Zealand Cooking Forum. I was intrigued because I'm not sure I have ever had a crunchy breakfast taco. The breakfast tacos I am familiar with or either on a warmed corn or flour tortilla. This was quite good. I made recipe #33861 for the taco sauce and used Canadian bacon in place of ham. One tip I have learned, if you put a small amount of cheese in the bottom of the shell before heating, it will provide a moisture barrier and keep the shell from breaking down and getting soft. After doubling the recipe for 2, it was learned that a doubled recipe will make 3 good size tacos.
     

RECIPE SUBMITTED BY

<p>I live close Hobart in Tasmania, a wonderful part of Australia but a little chilly in winter so be sure to book your holiday for summer! I'm self-employed in the embedded electronics area and being at home most of the day gives me plenty of time to prepare those recipes with long preparation and cooking times. As most of my clients are either interstate or overseas I get to occasionally catch up with them and enjoy their local restaurants, always nice to have someone else paying the bills! <br /> <br />As well as food I'm partial to the odd beer &amp; wine, so often like to go to a local pub and catch some local bands. No need for an alarm clock in the morning, my cat Molly likes her breakfast at 8:00AM sharp and makes an effective alarm! Lately I've been starting to get into some digital photography so you might be seeing a few additional recipe shots on Zaar... <br /> <br /><a href=http://www.satsleuth.com/VisitorMap/stats.php?id=vUa1ya8Z> <br /><img src=http://www.satsleuth.com/VisitorMap/globes/Globe_vUa1ya8Z.gif alt= /></a></p>
 
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