This straightforward breakfast tacos recipe with shredded beef, sweet peppers, and scrambled eggs makes this breakfast tacos recipe a family favorite for breakfast, brunch, or brinner in beneath half-hour.

There’s nothing pretty like shaking points up at dinner and serving breakfast instead. My dad used to do this as soon as we now have been kids when he was answerable for dinner. That’s as soon as we had Grandma’s Eggs. These breakfast tacos scratch that itch, and they also’re merely one in all many many simple Mexican recipes I prefer to make. They’re hearty, large on style, and versatile enough to make any time of day. Bonus: They’re ready in beneath half-hour. In case you like my much like Taco Bell tacos, grilled steak tacos, and shrimp tacos with avocado crema, you’ve undoubtedly obtained to aim these!

Why You’ll Love It

• These breakfast tacos are ready in beneath half-hour.
• They’re typically eaten any time of day (we actually love them for doing breakfast for dinner)!
• These tacos are easy to make, delicious, and filling (they’re moreover freezer-friendly).
• Chances are you’ll merely customise these tacos with irrespective of protein and fillings you need.

What This Breakfast Taco Is Made Of

That’s such a easy, flavorful breakfast taco recipe. I wanted to keep up points as simple as attainable for these shredded beef tacos, so I used the following elements to whip these infants up:

• Bell peppers–for color and vitamin (these will get sautéed with some onion)
• Yellow onion–I actually just like the savory style onion lends to these breakfast tacos, and it’s a terrific companion to the bell peppers
• Vegetable oil–the oil of choice for sautéeing our veggies (you probably can use olive oil or avocado oil once you’d pretty)
• Shredded Beef or flooring beef–(we used Hormel Shredded Beef, nevertheless this merchandise has since been discontinued). Use irrespective of protein of your choice (much like flooring taco meat or carnitas, or chorizo). You might also skip the meat and use tofu or beans.
• Flour tortillas–though you probably can use corn once you favor, 5-inch tortillas are the optimum measurement for these tacos
• Butter–for cooking the eggs
• Eggs–I scramble them up for this recipe, nevertheless usually I like a fried egg with a runny coronary heart!
• Kosher salt–always, for style
• Black beans–you probably can moreover use pinto beans or refried beans
• Toppings of choice–much like latest cilantro, thinly sliced radishes, pico de gallo, guacamole, salsa, quick-pickled onions, a squeeze of lime, bitter cream or crema, and/or a sprinkling of cotija cheese or queso fresco

Uncover your entire recipe with measurements beneath.

One of the best ways to Make Breakfast Tacos

• Sauté your veggies. Sauté the onion and bell pepper until they soften.
• Brown your meat. To the peppers and onion mixture, we added Hormel shredded beef (which has since been discontinued) The consolation of grabbing this bundle deal from the grocery retailer meat aisle made up for the reality that I wasn’t cooking your entire shebang from scratch. The spices from the shredded beef flavored the rest of the mix so we didn’t need in order so as to add something.
• Heat up some beans for extra protein, style, and texture. Chances are you’ll sub in pinto or refried beans once you favor.
• Put together dinner your eggs. I prefer to make use of scrambled eggs proper right here (a splash of milk or water always makes them creamier), whereas my husband is a fan of a sunny facet up egg instead.

• Warmth or char your tortillas. Flour tortillas are most often my selection for easy tacos. We used the 5-inch taco tortillas, nevertheless once you favor corn by all means go for it. I warmed the tortillas on the burner of the gasoline vary, transferring the tortillas repeatedly over the flame for about 30 seconds or until that that they had a light-weight char for style.
• Excessive and serve. For breakfast taco toppings, we usually go for tomatoes, avocado, salsa, and crumbled cotija cheese. My handmade salsa verde or pico de gallo always pairs correctly for dipping. And for you cilantro followers, convey on the inexperienced stuff.

Recipe Substitutions and Variations

• Swap out a definite protein. Try shredded pork like my carnitas, or use flooring beef like I do in these flooring beef tacos.
• Make them vegetarian. Skip the meat altogether and easily make these with beans and eggs (or add tofu once you like). Roasted sweet potatoes would even be a yummy addition.
• Try a definite tortilla. Use yellow or blue corn tortillas once you like.
• For toppings, the sky is the prohibit. Chances are you’ll add guacamole, quick-pickled onions, pico de gallo, or this smoky salsa.

FAQ and Recipe Recommendations

• Are breakfast tacos frequent in Mexico? Fully! Breakfast tacos originated in Northern Mexico (and have been often called “tacos de guisados”). They in the end turned in model in Texas and are a popular part of Tex-Mex delicacies.
• In case you don’t have tortillas available, you probably can serve these breakfast tacos burrito bowl-style over a mattress of rice. I actually really feel like serving them on this model would make them further of a brinner merchandise, nevertheless you do you!
• For a spicier dish, garnish your tacos with pickled or latest jalapeños. The heat from the pepper pairs correctly with the rich shredded beef. Alternatively, you probably can add only a few shakes of scorching sauce.

Storage Recommendations

To make these shredded beef tacos freezer-friendly, omit the toppings (avocado, tomato, cotija cheese, and cilantro — the salsa might be great), merely fold your tacos up like a burrito, wrap them in foil, and place them in a freezer bag. To reheat, preheat your oven to 400°F, and place the tacos (nonetheless wrapped of their foil) inside the oven. Bake for about 10 minutes.

see further: 70 Best Mexican Recipes for Cinco de Mayo

Additional Easy Taco Recipes to Make

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