Breakfast Tacos

Super Greens Breakfast Tacos

January 24, 2020 by Becky Spoon

Don’t want a smoothie? No problem. Start your day with these Super Greens Breakfast Tacos. Eating your super greens does not have to be boring, honestly, you can add a handful to homemade soups, tacos and so much more! My super greens were a blend of organic baby spinach, mizuna, baby chard and baby kale! After I cooked the other ingredients I just threw a big handful of greens into the mixture and turned the heat off! It makes me feel good to know I started my day eating foods that are essential.

Loaded with protein from the eggs, the super food avocado, fresh tomatoes, the super greens, all wrapped in a corn tortilla is a great way to start the day! Very little fat, just a splash to brown the hash browns brown a little and from the breakfast sausage which really was minimal. Don’t want to use pork breakfast sausage? Use a turkey or chicken breakfast sausage. There is nothing bad for you in these breakfast tacos! Contrary to what you would think because we are talking tacos, but actually lots of great good for you things going on in these tacos! Yay!

I used the Potatoes O’Brien Simply Potatoes from the hash browns. They are really good, have a few more ingredients than just potatoes and they add great flavor to the tacos. Here’s a link for the potatoes if you aren’t familiar. I love these, keep them in my refrigerator at all times. http://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=172659154&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FSimply-Potatoes-O-Brien-Hash-Browns-20-Oz%2F172659154.

Super Greens Breakfast Tacos

I have many breakfast recipes on my blog. Here is a few more for you to try: https://the2spoons.com/best-10-minute-breakfast-fried-egg-quesadilla/.

More breakfast recipes: Delicious Entomatadas https://the2spoons.com/delicious-entomatadas-for-breakfast-or-anytime/.

Here’s the recipe for my Super Greens Breakfast Tacos! Enjoy and start your morning getting a jump-start on your daily requirements!

Super Greens Breakfast Tacos

5 from 1 vote

Print Recipe

Servings: 2 servings

Course: Breakfast, brunch, dinner, Lunch, Main Course

Cuisine: Mexican, Texmex

Ingredients Method

Ingredients

2 slices or servings of your favorite breakfast sausage
1 1/2 – 2 cups hash browns ( I used Simply Potato Potatoes O'Brien)
splash of oil in your skillet for browning your hash browns
4 eggs, beaten to scramble
1 tbsp butter
1/2 cup cheddar cheese, grated
salt and pepper
handful or two of super greens (I used baby greens, spinach, kale, mizuna and chard)
4 corn tortillas
Cilantro, chopped
limes for squeezing on (optional)
1-2 avocados, diced
your favorite salsa

Method

In a large skillet add your breakfast sausage and cook breaking up with a spoon or fork. When there is no more pink, push to one side, add a little oil and add your potatoes. Let the potatoes brown on the first side, then flip over. Let them brown on the other side. Push these aside, in the same skillet with your sausage.
Beat your eggs in a separate dish and add a little salt and pepper. In the empty side of your skillet, add the butter and pour your eggs in. Let them sit for just a minute until they begin to set on the bottom. Add the cheddar cheese to the top of the eggs. Then with a spatula, start moving them around until they are done to your liking. I like soft scrambled eggs, and you don't want to overcook them because they will continue to cook. Add your super greens, toss or just fold all the ingredients together.
Heat your tortillas in a separate skillet. Place the tortillas on a plate and divide the egg mixture among the tortillas. Top with chopped cilantro, fresh avocado, lime juice and your favorite salsa. Enjoy!

Easy Texas Smoked Brisket Breakfast Tacos

December 28, 2019 by Becky Spoon

Just look at this Texas Smoked Brisket Breakfast Tacos! Wow! So pretty and so delicious. Corn tortillas are topped with refried beans, then cubed fried potatoes, a couple of slices of smoked brisket, a fried egg and either pico de Gallo like I made or your favorite salsa!

Just like anything you too with a sunny side up egg, a sauce is created by the runny yellow. If you don’t like a fried egg, switch to a scrambled egg! We do both, but I wanted a fried egg this morning.

Easy Texas Smoked Brisket Breakfast Tacos

I used leftover smoked brisket that I had smoked. Here’s the link if you want to smoke your own: https://the2spoons.com/the-best-awesome-smoked-brisket/.
Don’t want to smoke you’re own? Then buy a pound of your favorite smoked brisket from a local BBQ joint. There is even good smoked brisket in the local grocery stores in Texas.

I made homemade refried beans and here’s my recipe: https://the2spoons.com/pinto-beans-for-refried-beans/. And, I topped with my homemade Pico De Gallo which I love for the freshness! Just adds so much to the dish! Here’s the link for the pico: https://the2spoons.com/fresh-and-simple-pico-de-gallo/.

The potatoes can be either potatoes you make by dicing a large of couple of potatoes into cubes or a frozen cubed hash brown potatoes like Ore-Ida makes. https://www.walmart.com/ip/Ore-Ida-Southern-Style-Diced-Hash-Brown-Potatoes-32-oz-Bag/10794791.

Not sure this is really a recipe or just an instruction, but here goes! You have to try these brisket breakfast tacos.

Texas Smoked Brisket Breakfast Tacos

Print Recipe

Servings: 2 Servings

Course: Breakfast, brunch

Cuisine: American, bbq, Texmex

Ingredients Method

Ingredients

2 White corn or flour tortillas
4-5 Slices Smoked brisket
1 Cup Refried beans see link in body of post or canned
1 1/2-2 Cups Cubed hashbrowns
2-4 Eggs Either fried sunny side up or scrambled
2 Tbsp Butter for cooking the eggs
Pico de Gallo or salsa See link in body of post

Method

Heat your brisket and keep warm. Cook your potatoes and keep warm. Do the same with your refried beans, heat and keep warm.
Heat your tortillas while you’re frying your eggs. Cook your eggs to desired doneness sunny side up or scramble.
To assemble: place a tortilla on a plate. Top with the divided refried beans. Top with the Hashbrowns, then the slices of brisket. Finally, top with the egg or eggs and the salsa or pico de Gallo.
I didn’t but you can add cheese or even Queso. Enjoy!

quick breakfast tacos with potato, eggs, chorizo, cheese & hatch green chile.

September 24, 2019 by Becky Spoon

Jump to Recipe

breakfast tacos with potato, eggs, chorizo, cheese & hatch green chile.

Seriously, if you aren’t making breakfast tacos, you are missing out on a quick and delicious meal. Everything you want in a tortilla!! These are loaded with potatoes, chorizo, Hatch Green Chile, eggs and cheese! All the delicious ingredients that make a perfect breakfast. You could have added refried beans to the tortilla before you piled on all the other ingredients. Fresh diced tomatoes and even shredded lettuce would have been great also and of course, sliced avocados. I didn’t know if I’d eat a whole avocado, I already had a half in the refrigerator that I had kept too long, so I didn’t want to waste the other half. And honestly, probably the real reason is that I don’t think the avocado would have really enhanced these tacos. There are so many flavors going on in these tacos.

This is the link for my refried bean recipe from pinto beans. Easy Refried Beans from Homemade Pinto Beans. You can use canned, but I think you will see how easy the homemade beans are to make.

Homemade Chorizo with Eggs, Hashbrowns, and Refried Beans

breakfast tacos with potato, eggs, chorizo, cheese & hatch green chile.

The Hatch Green Chile’s I used we’re fresh/roasted that I had frozen. I just used a couple in this recipe. I always have green chile ready to use in my freezer. I purchased these from my local HEB in Texas, who roast them for you during season. When I can’t get them fresh/roasted I order them on line and one of my favorite companies the Hatch Chile Company. Here’s the link for them: https://www.hatchchileco.com/.

I topped these with Mexican Cacique Brand Mexican Crema and my new favorite salsa verde by el tucan. elBesides Breakfast Tacos, I make casseroles, enchiladas, salsas, etc., with the green chile. You have to try my Green Chile Enchiladas! Here’s the link for that recipe! https://the2spoons.com/new-mexico-hatch-green-chile-beef-enchiladas/.

New Mexico Hatch Green Chile Beef Enchiladas

Here’s the recipe for these favorite breakfast tacos! Enjoy!

quick breakfast tacos with potato, eggs, chorizo, cheese & hatch green chile.

Print Recipe Pin Recipe

Servings: 2 servings

Course: Breakfast

Cuisine: Mexican

Ingredients Method

Ingredients

1 medium potato, diced small
oil for pan frying the potatoes
6 oz chorizo
1 can hatch green chile
4 eggs beaten
cheese of your choice (I prefer medium cheddar or Monterrey jack)
salsa for serving
Mexican Crema (optional)
avocado, sliced (optional)
salt and pepper
4 Flour or corn tortillas (I used homemade flour)

Method

Peel and dice your potato. Heat a non stick skillet and add just enough oil to cover the bottom. Add your diced potatoes , a little salt and pepper to the skillet and allow them to brown a little on medium heat. Turn them and place a lid on the potatoes and lower the heat. Allow them to cook with the lid on at a low heat until tender. Remove the lid, turn you heat up and finish browning, turning and flipping them.
If your skillet is large enough, move the potatoes to one side and add the chorizo to the other. Cook the chorizo for a few minutes until done. You can also remove the potatoes, then add them back in after your chorizo is cooked through. Combine the potatoes and chorizo.
Whisk your eggs with a little salt and pepper. The chorizo is a little salty, so lightly. Move the potatoes and chorizo to one side and pour your eggs in. Allow them to start to set on the bottom, then with a spatula, fold over continuously until set. Don't over cook. Combine the ingredients and top with your choice of cheese.
Heat your tortillas in a hot skillet or a gridle. Fill the tortillas with the mixture. Fill each tortilla with the mixture. Top with your favorite salsa and Mexican crema or sour cream if desired. Serve sliced avocado along side.

Yummy 15 Minute Breakfast Tacos

March 26, 2019 by Becky Spoon

It is no secret that we love TexMex and these 15 Minute Breakfast Tacos are perfect for today, Taco Tuesday and starting our day out right! These are fresh, spicy, and absolutely loaded with flavors! I used a fried egg because the yolk creates an additional sauce, but you can easily scramble the eggs or even top with a poached or soft boiled egg.

If you can get homemade corn tortillas are up to making them they really do make a difference. No worries though, there’s such good corn tortillas in the local grocery stores.

Literally, everthing we want is in one bite – eggs, corn tortillas, lots of cheese, green chile, chorizo, potatoes, and guacamole! Yummy!

The guacamole is so easy to make too! I just mashed avocado, added salt, pepper, garlic powder to taste and squeezed in some fresh lemon juice. You can actually shorten the time if you have already prepared guacamole on hand.

15 Minute Breakfast Tacos

Breakfast tacos are an absolute favorite of ours. When my son was in college in the Austin area, I think he lived on tacos, especially breakfast tacos. They live in Austin again and have access to the best tacos and TexMex around. You can’t go to Austin without having a breakfast taco or some kind of TexMex, right? Austin is the home of the breakfast taco! Check out the story in this link: https://austin.eater.com/2016/2/19/11060078/breakfast-taco-austin-history

15 Minute Breakfast Tacos

Looking for more Breakfast Taco recipes? Here’s a different recipe on the blog for you to try: https://the2spoons.com/sausage-potatoes-eggs-and-cheese-breakfast-tacos/

Here’s the recipe! Buen Apetito!

15 Minute Breakfast Tacos

Print Recipe

Prep Time 2

Cook Time 13

Total Time 15

Servings: 2 Servings

Course: Breakfast

Cuisine: Mexican

Ingredients Method

Ingredients

1 Large baking potato, diced small
Oil for cooking potatoes
1 Cup Good Mexican chorizo
2-4 Tbsp Green chile like hatch
4 Eggs
1 Cup Cheese of your choice, I used Muenster this time
1/2-1 Cup Guacamole

For the Guacamole

1 Ripe avocado
Salt and pepper to taste
Juice of one lemon or to taste depending on the size
Garlic powder to taste

Method

Add a thin layer of oil to a non stick skillet and heat to medium high. Add the potatoes, start them to sizzle and cook then reduce heat, add a lid and cook until soft. Remove lid, raise the heat and cook until starting to brown. Push the potatoes to one side, add the chorizo breaking up. Cook through until done, combining with the potatoes. When cooked through, mix in the green chile and set aside. Heat a skillet for frying your eggs and heating your tortillas. Cook your eggs to your desired doneness and top with a little cheese. Remove from heat, put a lid on to stay warm while you assemble your tacos. Add a little oil to your pan and heat your tortillas on high heat turning when they start to puff. Don’t brown, they’ll get hard. Remove to your plates, top with your potato, chorizo, Chile mixture, add a little cheese, top with your eggs, and top with a serving of guacamole! Buen Apetito!

For the Guacamole

Mash the avocado with a fork. Add salt, pepper, and garlic powder to taste. Add the desired amount of lemon juice.