Prep 20 mins
Cook 0 mins
I received an email this morning from my Pampered Chef Consultant is this is one of the recipes that was featured. Here is what the email said: Back to School means Brain Power Breakfasts! Why Bother With Breakfast? Breakfast is a great way to give the body the refueling it needs. Kids who eat breakfast tend to eat healthier overall and are more likely to participate in physical activities — two great ways to help maintain a healthy weight. Skipping breakfast can make kids feel tired, restless, or irritable. In the morning, their bodies need to refuel for the day ahead after going without food for 8 to 12 hours during sleep. Their mood and energy can drop by midmorning if they don't eat at least a small morning meal. Our featured recipe this month is Crunchy Breakfast Tacos - an interesting twist on breakfast that the whole family will enjoy. While this dish makes a delicious weekend morning treat, you can also save time on a school morning by substituting prepared Salsa Verde in place of the tomatillo sauce.
FOR THE SALSA
- 8 ounces tomatillos, husks removed (about 3 medium)
- 1 jalapeno pepper, stemmed
- 1⁄4 cup fresh cilantro
- 1⁄2 teaspoon salt
FOR THE TACOS
- 1⁄4 cup fresh cilantro, chopped
- 1 tomatoes
- 8 taco shells, the hard kind
- 1 cup Mexican blend cheese, divided, shredded
- 6 eggs
- 2 tablespoons water
- 1 tablespoon butter
- Preheat oven to 350°F
- For salsa, bring water to a boil in (2-qt.) Saucepan. Add tomatillos and jalapeño pepper; cook 5-8 minutes or until tomatillos are tender.
- Meanwhile, for tacos, chop cilantro and dice tomato using Santoku Knife; set aside.
- To finish salsa, transfer tomatillos from Saucepan to blender container using Slotted Spoon. Remove jalapeño pepper from Saucepan; test for spiciness. Add desired amount of pepper to blender; cover and blend until smooth. Add cilantro and salt; blend 2 seconds or until cilantro is coarsely chopped.
- To finish tacos, line up taco shells, side by side, in Medium Bar Pan; fill with half of the cheese. Bake 5-6 minutes or until cheese is melted. Remove from oven.
- As taco shells bake, whisk eggs and water in Small Batter Bowl. Place butter in (10-in.) Skillet; heat over medium heat 1-3 minutes or until foamy. Add eggs; cook and stir 2-3 minutes or until eggs begin to set. Add 1/4 cup of the salsa; cook 1-2 minutes or until eggs are completely set.
- To serve, spoon eggs evenly into shells; sprinkle with remaining cheese, cilantro and tomato. Serve with remaining salsa.
- Cook’s Tips: Tomatillos are also referred to as “husk tomatoes” because of their papery outer skins. Tomatillos are quite tart and are typically cooked before using. When buying tomatillos, the husks should be fresh looking, not brown and wrinkled. The fruit should be firm to the touch and not “splitting” the husk.
- The heat level of jalapeño peppers can vary widely. To test for spiciness, cut off and taste the end. It's best to add the jalapeño pepper conservatively; it's far easier to spice up a mild salsa than to try to reduce the heat once too much has been added.
Really good and something different for breakfast. I used Herdez green salsa instead of making my own so quick to fix, too. Thanks for sharing the recipe!
I went looking for this recipe because they served it at a Pampered Chef party I recently went to. These tacos are DELISH! I would never have guessed that the crispy corn shell would be good for breakfast, but it was great! They did use a prepared salsa verde (1 cup) and I would do that to save time. The only suggestion I would have is to use the flat bottomed stand & stuff tacos they make now- they had a hard time getting all of those tacos arranged on the pan. Also, they served it with sour cream. Yummy! Thanks for posting!