Easy Mango Salsa

I love making homemade salsa because it is easy, fresh, SO delicious. This homemade mango salsa is really going to blow your mind. It is one of my very favorite salsa recipes. Using fresh mango, bell pepper, onion, and jalapeño, this salsa is the …

I love making homemade salsa because it is easy, fresh, SO delicious. This homemade mango salsa is really going to blow your mind. It is one of my very favorite salsa recipes. Using fresh mango, bell pepper, onion, and jalapeño, this salsa is the most perfect marriage of spicy and sweet that you’ll keep coming…

The post Easy Mango Salsa appeared first on Two Peas & Their Pod.

Southwest Tortilla Baked Eggs

These southwest inspired tortilla baked eggs make an easy and delicious weekend breakfast with plenty of room for customization!

The post Southwest Tortilla Baked Eggs appeared first on Budget Bytes.

If you missed my first post about this, I’m officially obsessed with baking my eggs in a tortilla shell. Not only do I already always have eggs and tortillas in my fridge, but you can toss in any kind of leftover vegetable, meat, or cheese that you happen to have, so it’s a great way to use up the leftovers from the week. Hello, easy and delicious weekend breakfast!

Two plates with southwest tortilla baked eggs and sour cream, a jar of salsa on the side

The first time I made tortilla baked eggs, I used a really simple mix of fresh spinach, grape tomatoes, and cheddar cheese. And after my first bite, my head spun with all the fun flavor combos that could be used for this dish. So today I’m sharing this southwest inspired version, with green chiles, red bell pepper, cheese, green onion, and salsa. It’s soooo delicious!

What Kind of Dish to Use

You can bake your eggs in any circular oven-safe dish that has a rim. The key is to use a tortilla that is 1-2 inches larger in diameter than your baking dish so that some of the tortilla folds up the sides and holds in the filling.

I am using an 8-inch tortilla and a 7-inch dish to bake four eggs. If you use a larger tortilla and dish, you may want to add more eggs and increase the baking time.

What Else Can You Add?

This recipe is very flexible, so it’s a great way to use up odds and ends in your kitchen at the end of the week. If you want to stay with the southwest flavor theme, you can add ingredients like: black beans, chorizo, bacon, cilantro, corn, chicken, chili powder, pepper jack cheese, cotija cheese, red onion, pico de gallo, or jalapeño. The key is going to be to only add a small amount of each ingredient so the tortilla doesn’t get too full or contain too much moisture.

What to Serve with Tortilla Baked Eggs

I like to add a little sour cream after baking, but a few slices of fresh avocado would also be amazing. Add a side of fruit and breakfast is done!

Close up of a slice of southwest tortilla baked eggs
Southwest tortilla baked eggs on a plate with sour cream and a fork

Southwest Tortilla Baked Eggs

These southwest inspired tortilla baked eggs make an easy and delicious weekend breakfast with plenty of room for customization!
Total Cost $2.41 recipe / $0.60 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 371.7kcal
Author Beth – Budget Bytes

Ingredients

  • 1/2 Tbsp olive oil $0.09
  • 1 8" flour tortilla $0.14
  • 1/2 cup shredded cheddar cheese $0.50
  • 1/4 red bell pepper $0.28
  • 2 Tbsp diced green chiles $0.25
  • 4 large eggs $0.92
  • 1/8 tsp salt $0.02
  • 1/8 tsp pepper $0.02
  • 2 Tbsp salsa $0.13
  • 1 green onion, sliced $0.06

Instructions

  • Preheat the oven to 350ºF. Brush the olive oil over the inside surface of a circular baking dish.
  • Press the tortilla down into the baking dish so that the edges fold up the sides of the dish. It may help to microwave the tortilla for a few seconds first to make it more pliable.
  • Sprinkle 1/2 of the shredded cheddar into the bottom of the tortilla. Dice the bell pepper and add it on top of the cheese along with the diced green chiles.
  • Crack four eggs into the dish on top of the vegetables and cheese. Season with a pinch fo salt and pepper.
  • Top with the remaining shredded cheese.
  • Bake the eggs for about 20 minutes, or until the whites are set and the yolks are still a bit liquid. You can shake the dish a bit to easily see how much the eggs are set.
  • After baking, spoon a couple tablespoons of salsa over the tortilla baked eggs and sprinkle the sliced green onion over top.
  • Loosen the tortilla by sliding a knife around the edge between the tortilla and dish, then slide the tortilla baked eggs out of the dish and use a large knife to cut it into quarters. Serve hot and enjoy!

Nutrition

Serving: 0.5recipe | Calories: 371.7kcal | Carbohydrates: 15.55g | Protein: 22.05g | Fat: 24.5g | Sodium: 902.6mg | Fiber: 1.6g
Southwest tortilla baked eggs on a plate with sour cream and a fork

How to Make Southwest Tortilla Baked Eggs – Step by Step Photos

Oil being brushed onto a round bakign dish

Preheat the oven to 350ºF. Brush about ½ Tbsp olive oil inside a round baking dish. The baking dish can be ceramic, metal, or glass. Choose a baking dish that is an inch or two smaller in diameter than your tortilla.

Tortilla pressed into baking dish

Press your tortilla down into the baking dish so that the edges fold up the sides of the dish (this holds your eggs and other ingredients in). If your tortillas are stiff, you might try microwaving the tortilla for a few seconds first to make it more pliable.

red bell pepper, green chiles, and cheddar in the tortilla

Dice about ¼ of a red bell pepper. Sprinkle ¼ cup shredded cheddar into the bottom of the tortilla, followed by the diced red bell pepper and 2 Tbsp diced green chiles (I used canned).

Eggs added to the tortilla

Crack four large eggs into the tortilla. It’s okay if the yolk breaks. Season with a pinch of salt and pepper.

More shredded cheddar added on top of the eggs

Add the remaining ¼ cup shredded cheddar on top of the eggs.

Baked eggs in a tortilla

Baked the egg filled tortilla for about 20 minutes, or until the white are set. You can shake the dish a little to see how firm the eggs are.

Salsa being spooned on top of the tortilla baked eggs

Spoon about 2 Tbsp salsa over your tortilla baked eggs then sprinkle sliced green onion on top.

Sliced tortilla baked eggs on a cutting board

Run a knife around the edge of the tortilla baked eggs (between the tortilla and the baking dish) to loosen the edges, then slide it out of the dish. Use a large knife to cut it into quarters.

Two servings of tortilla baked eggs with a jar of salsa on the side

Serve hot and enjoy!

The post Southwest Tortilla Baked Eggs appeared first on Budget Bytes.

Mango Avocado Shrimp Salsa.

This shrimp salsa is a warm weather favorite and one I’ll be making all summer long! Made with mango, avocado, lime & cherry tomatoes, it is so delicious served with crispy tortilla chips or even in butter lettuce cups. Irresistible!  Okay, I have found our new go-to summer dish!! Seriously, this shrimp salsa is about […]

The post Mango Avocado Shrimp Salsa. appeared first on How Sweet Eats.

This shrimp salsa is a warm weather favorite and one I’ll be making all summer long! Made with mango, avocado, lime & cherry tomatoes, it is so delicious served with crispy tortilla chips or even in butter lettuce cups. Irresistible! 

Okay, I have found our new go-to summer dish!!

mango avocado shrimp salsa

Seriously, this shrimp salsa is about to be on repeat the entire summer. Let’s just say for the next six months, until it cools down again.

tomatoes, mango, onion, cilantro in a bowl

I guess we could SORT of say it’s like a ceviche, but really only in texture and slight taste only. I didn’t want to use raw shrimp at the moment since I’m pregnant and also since I knew the kids would be in it. Also, because half of my family members probably wouldn’t eat it then. Ha!

So here we are.

It’s like a faux-ceviche and absolutely delicious!

mango avocado shrimp salsa

Let’s talk about how this is theeeeee absolute perfect go-to dish or the warm weather months.

First, you can prep nearly all of it ahead of time. I mean, you can fully assemble except for the avocado. Throw it all together, mix it up and add the avocado right before serving. Boom! Done. Incredible snack or app in just a few minutes.

Next, it’s SO easy. Again, just throwing everything together. If you find yourself in a super busy season of life right now, this is the dish to make. It feels elevated and almost elegant. But if you have some shrimp on hand, it just comes together so unbelievably fast. Even though I’ll have a newborn this summer, I can easily see this being a staple because of how simple it is. 

Third, it’s a great dish that you can serve outdoors with a few friends. Perfect for happy hour. I realize that right now, having a group of people dip chips into a dish may be a little dicey for sanitary purposes. Fill up mini cups with this shrimp salsa and serve with your chips! You could even throw the shrimp salsa in little martini glasses like some restaurants do with ceviche!  (more…)

The post Mango Avocado Shrimp Salsa. appeared first on How Sweet Eats.

Pico de Gallo

Chips and salsa are one of my all-time favorite appetizers and snacks. If I open a bag a chips and start dipping, you can count on that bag of chips being gone by the end of the hour. I have no self control when it comes to snacking on chips and salsa!…

Chips and salsa are one of my all-time favorite appetizers and snacks. If I open a bag a chips and start dipping, you can count on that bag of chips being gone by the end of the hour. I have no self control when it comes to snacking on chips and salsa! I want to…

The post Pico de Gallo appeared first on Two Peas & Their Pod.

Taco Salad

We LOVE taco night at our house, but sometimes we mix it up and make Taco Salad. Everyone needs a good taco salad recipe, it’s a classic! This recipe is the very best because it’s loaded with LOTS of fun toppings. It is colorful and the fla…

We LOVE taco night at our house, but sometimes we mix it up and make Taco Salad. Everyone needs a good taco salad recipe, it’s a classic! This recipe is the very best because it’s loaded with LOTS of fun toppings. It is colorful and the flavors are outstanding! It is the perfect salad for…

The post Taco Salad appeared first on Two Peas & Their Pod.

Hearty Breakfast Skillet

This breakfast skillet recipe is a hearty way to start the day! Cook up cheesy eggs and potatoes in a cast iron skillet or any large pan. Want a hearty, savory breakfast that doubles as a tasty simple dinner? Try this Breakfast Skillet! Sure, it’s designed for mornings…but why not eat it for brinner? We often go the breakfast for dinner route over here, and this one is a solid part of our repertoire. Cheesy hash browns topped with runny egg yolks and salsa? Yes please! Even better, the spices in the potatoes mimic breakfast sausage (hello, fennel!) so the entire vibe is extremely hearty and satisfying. Here’s how to make it for yourself! What’s in a good breakfast skillet recipe? The breakfast skillet is a pretty loose concept: it could include just about anything! This one we customized to taste hearty and savory like you’d expect from a restaurant, but make it easy enough to make at home. Many breakfast skillet recipes include breakfast sausage, but since we eat mostly vegetarian around here we went the meatless route. Here’s what’s in this tasty skillet: Hash browns: These form the base; we like using frozen (see below) Eggs: Cook them […]

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

This breakfast skillet recipe is a hearty way to start the day! Cook up cheesy eggs and potatoes in a cast iron skillet or any large pan.

Breakfast Skillet

Want a hearty, savory breakfast that doubles as a tasty simple dinner? Try this Breakfast Skillet! Sure, it’s designed for mornings…but why not eat it for brinner? We often go the breakfast for dinner route over here, and this one is a solid part of our repertoire. Cheesy hash browns topped with runny egg yolks and salsa? Yes please! Even better, the spices in the potatoes mimic breakfast sausage (hello, fennel!) so the entire vibe is extremely hearty and satisfying. Here’s how to make it for yourself!

What’s in a good breakfast skillet recipe?

The breakfast skillet is a pretty loose concept: it could include just about anything! This one we customized to taste hearty and savory like you’d expect from a restaurant, but make it easy enough to make at home. Many breakfast skillet recipes include breakfast sausage, but since we eat mostly vegetarian around here we went the meatless route. Here’s what’s in this tasty skillet:

  • Hash browns: These form the base; we like using frozen (see below)
  • Eggs: Cook them until just set and the yolks are runny
  • Cheese: Cheddar or feel free to customize: smoked mozzarella or gouda would be fantastic
  • Spices: Chili powder, garlic, cumin, and fennel seeds
  • Green onion: For a little savory zip and green
  • Salsa: It’s not required, but it makes a great garnish
Breakfast skillet

Use frozen hash browns for a quick and easy recipe

When we make a breakfast skillet, we’re usually in need of speed. So the primary path for this breakfast skillet is frozen hash browns! There’s nothing processed about frozen hash browns: they’re simply potatoes! However, some purchased hash browns can include extra flours or fillers. Check the package ingredients to make sure!

Alternate method: use potatoes!

Want to use potatoes instead? We’ve got you! You can use our method for Homemade Hash Browns instead: and it only adds a few extra minutes! Start with 2 medium russet potatoes (1 pound). Then you’ll need to soak the potatoes for just 2 minutes; here’s what to do:

  • Grate the potatoes: Wash the potatoes, leaving the skins on. Use the large side of a box grater or a food processor large grating blade to grate the potatoes.
  • Soak the potatoes for 2 minutes: Place the grated potatoes into a large bowl and fill it with cold water. Tip the bowl to drain off starchy water, then fill it again. Stir the potatoes to release starches soak them for 2 minutes. 
  • Dry the potatoes: Drain the grated potatoes and squeeze out any excess water. Transfer them to a clean, dry towel. Wring the potatoes in the towel to remove as much liquid as possible. Then cook starting at Step 1 of the recipe below!
Breakfast skillet recipe

Make it a cast iron breakfast skillet!

What type of pan to cook this breakfast skillet? Well, you can use any pan you like: but here are a few tips:

  • Cast iron breakfast skillet: If you have it, use a very large cast iron skillet is best! It heats well and it looks simply stunning. We used a 12-inch cast iron skillet, but you can make it work in a 10-inch as well.
  • Any large, oven-proof skillet: Otherwise, any large, heavy skillet will do! Try for 10 to 12 inches, so the hash browns have enough space to brown. Cooking in a small skillet steams the potatoes and they won’t get as

What else to serve with it

This breakfast skillet is so hearty, you don’t need to serve much else alongside. But if you’re cooking up a fancy brunch or breakfast for dinner (brinner!), here are some great options:

Cast iron breakfast skillet

This breakfast skillet recipe is…

Vegetarian and gluten-free.

Print
Breakfast Skillet

Hearty Breakfast Skillet


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

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

This breakfast skillet recipe is a hearty way to start the day! Cook up cheesy eggs and potatoes in a cast iron skillet or any large pan.


Ingredients

  • 1/4 cup olive oil
  • 5 cups (1 pound) frozen shredded hash browns (or 2 medium russet potatoes — see below*)
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 tablespoon cumin
  • 1/4 teaspoon fennel seeds
  • 1/2 teaspoon kosher salt
  • 2 green onions, thinly sliced
  • 1/4 cup shredded cheddar cheese, plus a sprinkle more
  • 1 tablespoon butter
  • 4 eggs
  • For the garnish: Salsa, fresh cilantro (optional)

Instructions

  1. Cook the hash browns: Heat the olive oil in a large oven-proof or cast iron skillet and add the hash browns, flipping occasionally until browned. At 6 minutes, add the chili powder, garlic powder, cumin, fennel seeds, and kosher salt. Cook another about 6 minutes until browned, continuing to flip so they don’t stick. 
  2. Add the cheese and eggs: Reduce the heat to low. Add the green onions (reserving a handful for the garnish) and cheese and mix it in. Make divots for the eggs (all the way down to the bare pan) and add 1/4 tablespoon butter into each well. Crack 1 egg into each well, and top each with a pinch of kosher salt. Add a sprinkle of additional shredded cheese on top. 
  3. Cook the eggs on the stovetop: Increase the heat to medium low and cook for 3 minutes on the stove. Meanwhile, preheat the broiler.
  4. Finish in the broiler: Transfer the skillet to the broiler and cook for 3 to 4 minutes until the whites of the eggs are set.
  5. Serve: Garnish with salsa, the reserved green onions, and fresh cilantro. Serve warm. 

Notes

*To use russet potatoes, use our Homemade Hash Browns method: Wash the potatoes, leaving the skins on. Use the large side of a box grater or a food processor large grating blade to grate the potatoes. Place the grated potatoes into a large bowl and fill it with cold water. Tip the bowl to drain off starchy water, then fill it again. Stir the potatoes to release starches soak them for 2 minutes. Drain the grated potatoes and squeeze out any excess water. Transfer them to a clean, dry towel. Wring the potatoes in the towel to remove as much liquid as possible. Then cook starting at Step 1 of this recipe. 

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Breakfast

Keywords: Breakfast skillet, breakfast skillet recipe, cast iron breakfast skillet

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

Vegetable Tofu Scramble

This super vegetable packed tofu scramble is an easy, freezer-friendly, fiber and protein packed meal that is perfect for meal prep!

The post Vegetable Tofu Scramble appeared first on Budget Bytes.

A few weeks ago someone asked me to make a homemade version of Amy’s Tofu Scramble. I had never had it before, so I went out and purchased one right away so I could give it a try. Well, it totally exceeded my expectations and I knew I needed to make something similar at home. This vegetable tofu scramble was flavorful, filling, and had an incredibly simple ingredient list. Those are all things I love, so I immediately set to work recreating it!

Vegetable Tofu Scramble in a skillet with a spatula

It wasn’t hard to create a similar vegetable tofu scramble at home, but I did have to make a few substitutions. I used different vegetables than in the store-bought version because there were too many for me to fit into one recipe. I also leaned heavily on frozen vegetables to make this easy, but you can totally use fresh if you prefer (check suggestions below).

And lastly, I only made the tofu scramble part of the recipe here, whereas the store-bought version comes with hash brown potatoes as a side. I did end up making some of my Smoky Roasted Breakfast Potatoes to serve on the side, but during the recipe testing phase I ate the scramble on its own and it was delicious alone as well. For that reason, I’m keeping the roasted potatoes as a separate recipe, even though they come with the store-bought frozen meal.

Choose Your Own Vegetables, Fresh or Frozen

This recipe is super flexible, so it’s great for using up odds and ends of vegetables that you might have in your refrigerator or freezer. For the recipe below I used some mushrooms, frozen peppers and onions, and frozen spinach. You could also try adding some shredded carrot, finely chopped broccoli, tomatoes, shredded cabbage, green onions, corn, or peas.

I used frozen spinach, despite it not being very “pretty” because I had some in my freezer that was on the edge of being dried out. To use fresh spinach instead, just give it a rough chop so it’s in slightly smaller pieces, then just sauté it in the skillet with the tofu and other vegetables until wilted.

Don’t Skip These Ingredients:

While this recipe is very flexible, there are two ingredients that I wouldn’t skip: the nutritional yeast and the salsa. The nutritional yeast really adds a big dose of umami that just makes this recipe so much more satisfying. It’s a shelf stable ingredient, so if this is the first time you purchase it, don’t worry, you’ll have plenty of chances to use it again. Here are a couple more recipes that use nutritional yeast.

The second ingredient you don’t want to skip is salsa. I find that the fresh, acidic flavor of the salsa really balances the whole dish and makes the flavors so much more complete. Sure, if you can’t stand salsa, go ahead and skip it, but to me, it really makes the entire dish.

Freeze Your Tofu for Better Texture

I highly suggest freezing your tofu beforehand because it changes the texture of the tofu. It’s hard to describe the change in the texture, but I dare say it’s a bit more sturdy after freezing and thawing, instead of being soft and crumbly. I usually just pop it in the freezer (in the original packaging) when I get home from the store, then transfer it to the refrigerator to thaw the day before I plan to cook.

How to Store Tofu Scramble

This vegetable tofu scramble will stay good in the refrigerator for 4-5 days and can be reheated quickly using the microwave. Or, once it has fully cooled in the refrigerator you can transfer it to the freezer and freeze for a couple of months. I reheated my frozen tofu scramble using the microwave.

Salsa being spooned onto a bowl of Vegetable Tofu Scramble
Salsa being spooned onto a bowl of Vegetable Tofu Scramble

Vegetable Tofu Scramble

This super vegetable packed tofu scramble is an easy, freezer-friendly, fiber and protein packed meal that is perfect for meal prep!
Total Cost $5.65 recipe / $1.41 serving
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 1.5 cups each
Calories 259.68kcal
Author Beth – Budget Bytes

Ingredients

  • 14 oz. firm or extra firm tofu $1.99
  • 8 oz. mushrooms $1.29
  • 2 Tbsp cooking oil $0.08
  • 1/2 tsp garlic powder $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1 cup frozen onions and peppers* $0.35
  • 8 oz. frozen spinach* $0.93
  • 2 Tbsp nutritional yeast $0.42
  • 1/2 tsp salt $0.02
  • 1/2 cup salsa $0.50

Instructions

  • If you have the opportunity, fully freeze and then thaw the tofu in the days before making the recipe. While this isn't required, it does produce a better texture. When you're ready to make the recipe, remove the tofu from the package and press or squeeze the excess moisture out of the tofu. You can use a tofu press, or place the tofu on a plate, top it with a cutting board, then place something heavy, like a pot, and wait about 15 minutes while the moisture is pressed out. When tofu has been frozen, it's a bit more spongey, and I can squeeze or press most of it out just using my hands.
  • While the tofu is pressing, clean and slice the mushrooms. Thaw the frozen spinach, then squeeze out the excess water (I just squeeze it in my fist).
  • Add the cooking oil to a large skillet and place it over medium heat. When the skillet and oil are hot, tilt the skillet to coat the surface with oil. Crumble the tofu into the skillet, then sprinkle the garlic powder and pepper over top. Sauté the tofu for 2-3 minutes in the hot skillet. Don't worry if it starts to stick, the moisture from the vegetables will loosen it from the bottom of the skillet.
  • Add the mushrooms and continue to sauté until the mushrooms have softened. Add the frozen bell peppers and onions and continue to sauté until they have heated through. Finally, add the thawed and squeezed spinach, and continue to sauté until heated through again.
  • Finally, season the skillet with nutritional yeast and salt. Toss until everything is well coated in nutritional yeast. Give it a taste, and adjust the salt if needed.
  • Serve the vegetable tofu scramble topped with a couple of spoonfuls of salsa, and enjoy!

Notes

*You can use fresh in place of frozen. Simply add to the skillet and sauté until tender.

Nutrition

Serving: 1.5cups | Calories: 259.68kcal | Carbohydrates: 11.68g | Protein: 23.38g | Fat: 16.3g | Sodium: 625.35mg | Fiber: 5.85g

How to Make Vegetable Tofu Scramble – Step by Step Photos

Tofu package

You’ll need a 14oz. package of firm or extra firm tofu for this recipe. You’ll get the best texture if you fully freeze and then thaw the tofu beforehand. I usually pop it in the freezer, in the original packaging, when I get home from the store, then transfer it to the refrigerator to thaw the day before I plan to use it.

Pressed tofu on a plate with paper towel

When you’re ready to cook, press the excess moisture out of the tofu. I find that when I freeze and thaw the tofu it’s a bit spongey, so I can just gently squeeze it with my hands. Otherwise, you’ll want to use a tofu press or place it on a plate, top it with a cutting board, then place something heavy on top and wait about 15 minutes. Wash and slice 8oz. mushrooms while the tofu presses. Thaw and squeeze 8oz. frozen spinach.

Crumbled tofu in a skillet being seasoned with garlic powder

Heat 2 Tbsp cooking oil in a large skillet over medium heat. Once the skillet and oil are hot, tilt the skillet to coat the surface. Crumble the pressed tofu into the skillet, then season with ½ tsp garlic powder and about ¼ tsp freshly cracked pepper. Sauté the tofu for 2-3 minutes. Don’t worry if it sticks to the skillet a little, as it will loosen once you begin to add some of the vegetables.

Sliced mushrooms added to the skillet with the tofu

Add the sliced mushrooms to the skillet and continue to sauté until the mushrooms have softened.

Frozen peppers and onions being added to the skillet

Add about 1 cup frozen onions and bell peppers (or fresh) and continue to sauté until the peppers and onions are heated through.

Spinach added to the skillet

Add the thawed and squeezed frozen spinach to the skillet and continue to sauté until the spinach is heated through.

Nutritional Yeast being sprinkled over the tofu scramble in the skillet

Now it’s time to give the tofu scramble its final seasoning. Sprinkle in about 2 Tbsp nutritional yeast and ½ tsp salt. Stir until everything is coated in nutritional yeast, then give it a taste and adjust the salt if needed.

Vegetable tofu scramble in a glass meal prep box with roasted potatoes

Serve topped with a couple spoonfuls of salsa, or pack it up into meal prep containers (I added some Smoky Roasted Breakfast Potatoes to my containers), and refrigerate or freeze for later!

The post Vegetable Tofu Scramble appeared first on Budget Bytes.

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

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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.

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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

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