Epic Breakfast Tacos

This breakfast tacos recipe has irresistible Tex Mex flavor! Whip them up as a fast and easy breakfast idea everyone will love. When it comes to a special breakfast…this one might be our new favorite. Try this epic Breakfast Tacos recipe! These tacos are solidly in Tex Mex, stuffed to the brim with breakfast potatoes, cheesy eggs, cilantro and pickled onions. Alex was inspired by the flavors of breakfast tacos he had in Austin with our native Texan friend, and finally we’ve got a recipe that can recreate some of the magic. It’s the perfect fast and easy breakfast idea to jump start your morning. The back story of breakfast tacos…a Tex Mex tradition Breakfast tacos are a signature of Tex Mex cuisine: a fusion between American and Mexican styles. The idea of the breakfast taquito has been around since the 1950’s. But it was Austin, Texas where the phrase “breakfast tacos” was born, served at the staple Austin restaurant Tamale House. The concept caught on and spread all over Austin, and around the country. The traditional breakfast tacos were simple: a flour tortilla with scrambled eggs, bacon, salsa and cheese. For these breakfast tacos, we’ve created our own spin […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This breakfast tacos recipe has irresistible Tex Mex flavor! Whip them up as a fast and easy breakfast idea everyone will love.

Breakfast tacos

When it comes to a special breakfast…this one might be our new favorite. Try this epic Breakfast Tacos recipe! These tacos are solidly in Tex Mex, stuffed to the brim with breakfast potatoes, cheesy eggs, cilantro and pickled onions. Alex was inspired by the flavors of breakfast tacos he had in Austin with our native Texan friend, and finally we’ve got a recipe that can recreate some of the magic. It’s the perfect fast and easy breakfast idea to jump start your morning.

The back story of breakfast tacos…a Tex Mex tradition

Breakfast tacos are a signature of Tex Mex cuisine: a fusion between American and Mexican styles. The idea of the breakfast taquito has been around since the 1950’s. But it was Austin, Texas where the phrase “breakfast tacos” was born, served at the staple Austin restaurant Tamale House. The concept caught on and spread all over Austin, and around the country.

The traditional breakfast tacos were simple: a flour tortilla with scrambled eggs, bacon, salsa and cheese. For these breakfast tacos, we’ve created our own spin but kept this straightforward Tex Mex take.

Breakfast tacos recipe

Ingredients for breakfast tacos

Ready to whip up your own version of this breakfast-time delicacy? This recipe is quick and easy to make. Here are the ingredients for these breakfast tacos:

  • Frozen diced hash brown potatoes: The fried potatoes are reminiscent of another popular taco served at Tamale House, and add fantastic flavor and texture. You can substitute regular frozen hash browns if you can’t find the diced variety. (Of course, you can also make homemade hashbrowns out of real potatoes.)
  • Scrambled eggs: The other staple in a breakfast taco? Scrambled eggs! Mix them with cheddar cheese to get them nice and gooey.
  • Hot sauce and salsa: They’re always a necessity!
  • Cilantro: A little fresh cilantro is crucial for flavor.
  • Pickled onions: Pickled onions add a zing and a crunch. If you can, make a batch in advance.

You can also add fresh or pickled jalapenos, if you like even more heat! They’re not necessary, but they add great flavor.

More topping ideas

Of course, the sky’s the limit when it comes to breakfast taco toppings! Simple is best with this type of taco, so don’t over do it! But you can use anything else that strikes your fancy, like:

Breakfast tacos

Variation: 5 minute egg tacos!

Want to make an even faster version of these breakfast tacos? Or don’t have potatoes on hand and don’t want to run to the store? Try our 5 Minute Egg Tacos! The egg filling in these tacos is incredible: adding a few simple spices makes it taste more like chorizo than eggs. We highly recommend them: head over to the recipe for more.

Vegan variation

Can you make vegan breakfast tacos? Absolutely! The best way to make this recipe vegan is to substitute our Tofu Scramble for the scrambled eggs. It magically looks and tastes a lot like eggs! Or, you can use our Vegan Taco Meat in place of the eggs. Either one makes for an incredibly tasty vegan breakfast taco.

Tip: warm your tortillas

The other most important thing to note about breakfast tacos: you must warm your tortillas! There’s nothing worse than a cold, tough tortilla. There are a few different methods for doing so. Here’s how to warm tortillas like a pro:

  • Place them over the flame of a gas burner (preferred!). Place each tortilla directly on a gas burner for a few seconds per side, turning with tongs. This lightly chars the edges and warms the tortillas (so they’ll look like the photos). Then throw them into a tortilla warmer!
  • Warm them in the oven. If you don’t have a gas burner, you can warm them in the oven. Go to How to Warm Tortillas.
Breakfast tacos recipe

More breakfast recipes

Need more inspiration to start the day? Here are some of our favorite breakfast recipes to power your morning:

This breakfast tacos recipe is…

Vegetarian and gluten-free. For vegan, substitute Tofu Scramble for the eggs. Or, go to Black Bean Tacos or Refried Bean Tacos.

Print
Breakfast tacos

Epic Breakfast Tacos


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings; 8 small tacos
  • Diet: Vegetarian

Description

This breakfast tacos recipe has irresistible Tex Mex flavor! Whip them up as a fast and easy breakfast idea everyone will love.


Ingredients

  • 3 cups frozen diced hash brown potatoes (12 ounces)*
  • 1/4 cup olive oil
  • Kosher salt and fresh ground black pepper
  • 2 tablespoons butter, divided
  • 6 eggs (or substitute Tofu Scramble for vegan)
  • 1/2 cup cheddar cheese, plus more for topping
  • 8 small tortillas (flour for authentic, corn for gluten-free)
  • Fresh cilantro, torn
  • Salsa
  • Hot sauce (optional)
  • Pickled red onions (optional)
  • Jalapeno slices or pickled jalapeños (optional)

Instructions

  1. Cook the potatoes: Cook the diced hash brown potatoes from frozen, according to the package instructions. Or heat 1/4 cup olive oil in a skillet and add the potatoes, cooking 12 to 15 minutes and stirring occasionally until browned. In the last minute or so, add 1 tablespoon butter. Season with about 1/4 teaspoon salt and fresh ground black pepper. 
  2. Scramble the eggs: In a medium bowl, crack the eggs and whisk them together until well-beaten. Stir in 1/4 teaspoon kosher salt and plenty of fresh ground pepper. In a skillet, heat the butter over medium heat. Tilt the pan to ensure the entire pan is coated in the melted butter. Pour in the eggs. Keep the heat on medium. When the eggs just start to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Scrape occasionally until the eggs form soft folds, about 1 to 2 minutes total. Add the cheese and remove them from the heat just before they are fully hardened. 
  3. Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
  4. Assemble the tacos: Place the potatoes and scrambled eggs into the warmed tortillas. Top with pickled onions, fresh cilantro, salsa, hot sauce, pickled onions, and jalapeno slices. Serve immediately. 

Notes

*Or, use frozen hash browns.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Tex Mex

Keywords: Breakfast tacos, Breakfast tacos recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Smoky Shiitake Quesadillas with Avocado Cream.

These smoky shiitake mushroom quesadillas are the easiest meal you can make tonight!  Seriously, it doesn’t get much easier than this. Obviously you know that, given that you can see a photo of a quesadilla. But what you may not know if how good these taste!  These quesadillas are super hearty (thanks, shiitakes!), cheesy, crunchy […]

The post Smoky Shiitake Quesadillas with Avocado Cream. appeared first on How Sweet Eats.

These smoky shiitake mushroom quesadillas are the easiest meal you can make tonight! 

smoky shiitake mushroom quesadillas with avocado cream

Seriously, it doesn’t get much easier than this. Obviously you know that, given that you can see a photo of a quesadilla. But what you may not know if how good these taste! 

These quesadillas are super hearty (thanks, shiitakes!), cheesy, crunchy on the outsides and melty on the insides. Serve with all the dips and toppings you want to make them fancy and you’re good.

sautéed shiitake mushrooms

My local grocery store carries these wonderful thinly sliced shiitake mushrooms (it’s just the store’s brand) and to say I’m obsessed would be an understatement. They are FANTASTIC. I discovered them in early 2020 and buy them every single week.

The shiitakes are sliced so thin that they really get nice and crisp in a skillet – or even the oven. Or! Even on the grill – because I use these in my grilled vegetable orzo all the time. 

avocado cream

The shiitakes have become the staple to most of my meatless meals throughout the week. They cook up so quickly and nicely and our whole family (even the kids!) love them. You can mimic them by simply slicing a shiitake mushroom cap into thin slices and boom, there you go. I love their flavor.

The avocado cream is what really makes these. I’ve used this recipe for YEARS and it never fails to amaze me just how good it makes things taste. It’s like an avocado sour cream and just takes it over the top.

Yum.

Of course, I also do some shredded lettuce, pickled onions (fave for life!) and a sprinkle of cotija cheese. 

mushroom and cheese on tortilla

To take these quesadillas over the top, which is saying a lot because, um… hello – they are QUESADILLAS. Aka, the easiest meal ever known to man. Aka, the meal I survived on in high school when I’d get home and have as a snack (in the microwave, of course).

But yes, to take them over the top, I cook the shiitakes in a skillet with a touch of liquid smoke until they are crisp. This adds so much ridiculous, wonderful flavor that I can hardly stand it. It’s seriously one of my favorite things to make!

crispy, cheesy quesadilla

When it comes to making the quesadillas, I don’t think it’s a secret that these crispy sheet pan quesadillas are my fave. They are SO great to make for a family, because you can make multiples at once. Also great if you want some quesadilla leftovers.

If you prefer making them on the stovetop, or just not in the oven, I use this electric griddle all the time. We use it for breakfast things like pancakes and eggs a lot, but it’s always what I use for quesadillas too if we’re not doing the oven-crisp version. Works like a charm and I can do two or three at once! 

And now… dinner is served.

smoky shiitake mushroom quesadillas

Smoky Shiitake Mushroom Quesadillas

Print

Smoky Shiitake Quesadillas

These smoky shiitake mushroom quesadillas are so hearty, cheesy and crunchy. This is a great meatless meal served with avocado cream!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 to 4 people
Author How Sweet Eats

Ingredients

  • 2 teaspoons olive oil or butter, plus more for toasting the quesadillas
  • 12 ounces shiitake mushrooms, sliced
  • 2 garlic cloves, minced
  • 2 to 3 shakes of liquid smoke
  • kosher salt and pepper
  • 4 flour tortillas
  • 6 ounces sharp or smoked cheddar, freshly grated
  • pickled onions, for topping
  • cotija cheese, for topping
  • shredded lettuce, for serving

avocado cream

  • 1/3 cup plain greek yogurt or sour cream
  • 1 avocado, chopped
  • 1 lime, juiced
  • 1/8 teaspoon salt

Instructions

  • Heat the olive oil in a skillet over medium-low heat. Add in the mushrooms and garlic and stir. Cook, stirring occasionally, until the mushrooms brown, about 5 to 6 minutes. Shake in the liquid smoke and toss. Sprinkle with salt and pepper and turn off the heat.
  • To make the quesadillas, place a sprinkling of cheese on a tortilla, then the mushrooms on a tortilla with another sprinkling of cheese. Top with another tortilla! You can use my oven-baked method above, or add another drop of butter or olive oil to a skillet and cook the quesadilla on both sides until golden and crispy.
  • Slice and serve immediately with the avocado cream, pickled onions, cotija cheese and shredded lettuce.

avocado cream

  • Add ingredients to a blender or food processor and puree until smooth and creamy.

smoky shiitake mushroom quesadillas

Crispy, crunchy, creamy! The best bite.

The post Smoky Shiitake Quesadillas with Avocado Cream. appeared first on How Sweet Eats.

Sheet Pan Nachos!

Here’s the very best nachos recipe, loaded with all the classic toppings! These tips make a delicious sheet pan everyone will love. What’s better than a big pan of nachos? (Answer: not much.) This Tex Mex favorite is one of life’s great pleasures, and we’re here for them. They’re ideal an appetizer to feed a crowd, but even better: they work as a simple dinner too! Here’s the best part about our Ultimate Nachos Recipe: it works for any diet. We’ve got a variation for meat eaters, vegetarian, vegan, and gluten-free eaters! We’ve also research all the best nacho toppings so you know exactly which ones are essential to that classic flavor. Keys to the best nachos recipe (that fits any diet) Like any good food nerds, we’ve done a bit of research to find the best way to make nachos. Here are a few of the features of the absolute best way to make nachos that will be a huge hit with everyone at the table. Here’s how to make a pan of classic nachos while accommodating many diets: Make vegan taco meat OR ground beef. This walnut taco meat tastes so meaty, your family might not know the […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s the very best nachos recipe, loaded with all the classic toppings! These tips make a delicious sheet pan everyone will love.

Nachos recipe

What’s better than a big pan of nachos? (Answer: not much.) This Tex Mex favorite is one of life’s great pleasures, and we’re here for them. They’re ideal an appetizer to feed a crowd, but even better: they work as a simple dinner too! Here’s the best part about our Ultimate Nachos Recipe: it works for any diet. We’ve got a variation for meat eaters, vegetarian, vegan, and gluten-free eaters! We’ve also research all the best nacho toppings so you know exactly which ones are essential to that classic flavor.

Keys to the best nachos recipe (that fits any diet)

Like any good food nerds, we’ve done a bit of research to find the best way to make nachos. Here are a few of the features of the absolute best way to make nachos that will be a huge hit with everyone at the table. Here’s how to make a pan of classic nachos while accommodating many diets:

  • Make vegan taco meat OR ground beef. This walnut taco meat tastes so meaty, your family might not know the difference. (Sounds weird, but we promise!) It makes for a healthy nachos recipe spin. Serving meat lovers? We’ve got instructions for the standard taco meat below too. Better yet, make both!
  • Add the essential toppings. There are a handful of toppings that are in all the best nachos (see below).
  • Consider toasting the chips first. Just a few minutes in the pan makes super crisp chips that get less soggy.
Nachos

Essential nachos toppings

What are those essential toppings? We did a survey nacho recipes and all our favorite nacho experiences. Here are the top toppings you must have to make the best nachos:

  • Cheese (see below)
  • Refried beans: we mix ours with salsa to get big flavor; it also helps to get nice melty cheese
  • Pico de gallo: use purchased or sub in finely diced tomato and red onion
  • Green onions: the onion-y flavor and bright green color are essential
  • Sour cream: Sour cream is an absolute must! Serve on the side if you’re serving for a crowd, to
  • Guacamole: Same idea: feel free to serve on the side for dipping, or dollop on the entire pan
  • Cilantro: You can go either way, but we’re cilantro people over here
  • Jalapeño peppers: If you like heat, pickled jalapeños are perfection

The second string players when it comes to nacho toppings? Sliced black olives are popular: go for them if you’re an olives fan. Canned corn or crunchy romaine lettuce are also nice adders.

Shredded cheese vs nacho cheese

When it comes to cheese: should you use shredded cheese or nacho cheese for your nachos?

  • Shredded cheese: Shredded cheese is most common for nachos. We like a blend of Colby Jack cheese or Mexican cheese best, but you can also use cheddar.
  • Nacho cheese: Use nacho cheese if you’re a fan of the gooey stuff: or if you want plant-based nachos! This Vegan Nacho Cheese is to die for: even meat-lovers are head over heels for it (we’ve tested on many friends and family!).
Nachos toppings

What chips to use for nachos

Here are a few tips on the best chips to use for nachos…because it really does matter! Here’s what to know:

  • Look for organic chips with a short ingredient list. Going for a healthy nachos recipe? Or healthier? Grab organic corn chips that have only 3 ingredients: corn, oil, and salt! Check the back of the package.
  • Avoid the very thin chips. These get soggy and tend to break when loaded with nacho toppings. Speaking of soggy…

How to avoid a dry or soggy nachos recipe

There are two dreaded nachos recipe states: too soggy or too dry. This recipe avoids both and lands solidly in the “just right” camp. Here’s what we’ve learned on the soggy vs dry nacho front:

  • Add a little cheese to the chips first, which forms a protective barrier. Then layer your toppings on top.
  • Even better, toast the chips in the oven for a few minutes. This helps to crisp them up even a little more (we don’t always do this, but you can do it if you plan to set them out).
  • Use refried beans with cheese, sour cream and guacamole per the recipe below. This makes sure they’re perfectly loaded with goodness: no risk of dryness!
Nachos recipe

Step it up: use a kitchen torch

Want next level nachos? Here’s a tip we learned while making this nachos recipe. To get our cheese a little gooier for the photo, we used a kitchen torch — you know, the kind you use for creme brulee. Turns out, it infuses a delightfully smoky nuance into nachos! We assume most of you probably don’t have one of these at home, but if you do: try running it lightly over the cheese. It’s very, very good.

Nacho variations!

And that’s it! These nachos are a great appetizer for a party, perfect for game day or even a simple dinner recipe. Looking for a few other ways to make nachos? We’ve got lots of ideas because…well, we can’t get enough of them! Here are some ways to vary the theme:

Nacho toppings
Who could resist this goodness?

This nachos recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Nachos recipe

Best Nachos Recipe!


1 Star2 Stars3 Stars4 Stars5 Stars (11 votes, average: 4.82 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 8
  • Diet: Vegetarian

Description

Here’s the very best nachos recipe, loaded with all the classic toppings! These tips make a delicious sheet pan everyone will love. 


Ingredients

For the nachos

  • 1 1/2 cups Walnut Taco Meat or 1 pound ground beef
  • 1 15-ounce can refried beans
  • 1/2 cup salsa
  • 6 ounces organic corn chips (approximately 1 sheet pan)
  • 2 cups shredded Colby Jack or Mexican blend cheese (or Vegan Nacho Cheese, for vegan)

For the toppings

  • 1/2 cup pico de gallo (or finely diced tomato and red onion)
  • 1 tablespoon cilantro, chopped
  • 2 green onions, thinly sliced
  • 1 jalapeño pepper or 1/4 cup pickled jalapeños
  • Sour cream, for garnish (omit for vegan and use nacho cheese)
  • Guacamole, for garnish
  • Optional toppings: Black olives, lettuce or corn

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit. 
  2. For the meat: Make the Walnut Taco Meat (or make it in advance; it stores well). Or if using ground beef, add it to a skillet with 1 tablespoon cumin and 1 teaspoon each smoked paprika, onion powder, and garlic powder. Cook for about 8 minutes until browned, then drain the fat. 
  3. For the beans: Mix the refried beans with the salsa. Taste and add a few pinches kosher salt if desired.
  4. Bake the nachos: Line a standard-sized baking sheet with parchment paper. Place the chips in a single layer on top (to avoid soggy chips, you can also pre-bake them for about 3 minutes until they are toasted and fragrant). Add a sprinkle of cheese (this also helps to keep them less soggy). Then add a layer of the beans, then the remaining cheese and taco meat. Bake 5 to 10 minutes until the cheese melts, then remove from the oven. (Optional: Add a smoky flair by charring the cheese with a kitchen torch — only if you have one, but it adds mega flavor!) 
  5. Top the nachos: Top with the pico de gallo, cilantro, green onion and jalapenos. Dollop with sour cream and guacamole and serve. 
  • Category: Appetizer
  • Method: Baked
  • Cuisine: Tex Mex

Keywords: Nachos, Nachos recipe, Best nachos recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes