Fiesta for breakfast? Of course! This hearty breakfast or brunch option uses staple ingredients accentuated with all the bright, fresh flavour of pico de gallo.
Ultimate Breakfast Tacos
Ingredients
Pico de gallo
Scrambled eggs
To serve
Instructions
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Preheat oven to 210°/425°F. Place the oil, diced potatoes, salt and pepper in a greased glass baking dish, stirring to coat potatoes. Bake for 15 minutes and stir. Return to oven for 15 minutes or until potatoes are golden, softened and crispy on the outside.
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To make the pico de gallo, dice the tomatoes, onions, and jalapeño peppers. Use gloves or wash your hands immediately after handling the jalapeños. Combine in a small bowl with the lime juice, coriander and salt. Cover and refrigerate.
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In a medium bowl, beat the eggs with milk and salt and pepper. Pour the egg mixture into a greased skillet. Cook and stir over medium heat until eggs are set, being careful not to let them get brown. Keep warm.
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Layer tortillas with potatoes, scrambled eggs, shredded cheese, sausage, bacon, avocado, warmed cream cheese and/or sour cream and pico de gallo. Garnish with coriander and serve with lime wedges and hot sauce.
Note
Frozen cubed potatoes or hash browns may be used if desired. To shorten prep time, cook bacon and sausage ahead of time.
*Queso blanco is a spicy white cheese served with many Mexican dishes. It is similar to Velveeta and is available in USA stores.
Pico de gallo is best made fresh but can be made day before if desired.
User Reviews
Love this recipe!
Very yum & so easy!
Great brekky for a larger number of guests!
Soo good. Absolutely doing again.
Love the jalapeño and coriander flavours. I used warmed cream cheese substitute for the queso and thought that was a yum element as well.