Posted in On the menu

National Taco Day | Breakfast edition

Yesterday was National Taco Day, and that’s not a day you want to miss out on, c’mon its TACOS!

I thought I’d share some of my own taco recipes. Here are two delicious versions of my homemade breakfast taco.

The taco shell is the same every time, and its really super easy to make.

Method

Pre-heat your oven to 190° C / 375° F.

Spread out your tortilla, use a bowl to cut out a nice round shape out of it. Each round shape makes one taco, so repeat this depending on how many you want.

Using a muffin tray. Grease each cup (I like to use cooking spray), and gently place the cut out tortilla, it should bend/overlap at parts, to fit into the cup. After filling in the number of cups you want (1 taco per cup), place your tray in the oven for 2-3 minutes.

Filling One (Smoked turkey, mushrooms & thyme)

img_9921Ingredients

  • Fresh mushrooms (1 mushroom per taco), washed and chopped
  • 1 egg (per taco)
  • Smoked turkey (thin rash/slice per taco)
  • Dry thyme (pinch per taco)
  • 1 tsp butter

Stir-fry the chopped mushrooms, with the butter on medium0high heat for 2-3 minutes.

Line a rash/slice of turkey to surround each taco shell (as in above photo), and put the tray back in the oven for 1 min.

Take out the tray, and gently pour 1 egg into each taco shell, then the mushrooms and dry thyme.

Place back in the oven, and let it bake for 11-13 minutes.

Serve.

 

Filling Two (Cheddar, zucchini, carrots, bacon, mushrooms & thyme)

img_0795Ingredients:

 

  • Fresh mushrooms (1 mushroom per taco), washed and chopped
  • 1 Carrot (to make a handful grated)
  • 1 Zucchini (to make a handful grated)
  • Cheddar cheese (to make a handful grated)
  • 1 rash/slice of bacon (or smoked beef), cut into 1-inch bits
  • 1 egg (per taco)
  • Dry thyme (pinch per taco)
  • 1 tbsp butter

Melt the butter in a frying pan, and start cooking the carrots, mushrooms & zucchini for 2-3 minutes. Then add the bacon (or smoked beef) and cook together for another minute. Place the vegetables & bacon mix in a bowl, and set aside.

Beat each egg separately (1 egg for each taco), and pour into taco shell, then top with 1 tsp of grated cheddar, then add 1 tsp of the vegetables & bacon mix, and top with another tsp of grated cheddar and a pinch of dry thyme.

Repeat the above for each taco shell, and place back in the oven to bake for 11-13 minutes.

Serve.

Tacos will be hot and a little loose once taken out of the oven, make sure you don’t burn yourself or drop them while taking them out.

Enjoy 🙂

 

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Author:

A foodie at heart :) I love food, cooking it, eating it, shopping for it, photographing it, writing about it, other people that love it :) Check out my Instagram @omarsfood

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