For the best experience - download our app and receive extra cashback every time you book!
Add some crunch to your morning with these egg-filled breakfast tacos. Both little and big kids can help measure, and bigger kids can help scramble the eggs.--Ingredients--8 hard corn taco shells6 large eggs1 teaspoon taco seasoning with salt or chili powder2 tablespoons unsalted butter1 cup shredded Mexican-style cheese blend3 or 4 scallions, chopped1/2 cup salsa or taco sauce1 cup shredded romaine or iceberg lettuce1/2 cup grape tomatoes, halved or quartered if largeSliced black olives and sour cream, for serving, optional--STEP 1--Preheat the oven to 350 degrees F. Warm the taco shells on a baking sheet, about 5 minutes.--STEP 2--Crack the eggs into a bowl, add the taco seasoning and whisk well with a fork. Heat a medium nonstick skillet over medium-high heat. Melt the butter in the skillet; when it foams and bubbles, add the eggs and reduce the heat to low. Cook the eggs, stirring regularly with a wooden spatula to break them up, until set, 3 to 4 minutes.--STEP 3--Line the center of each taco shell with about 2 generous tablespoons of the scrambled eggs. Top with some of the cheese, scallions and lettuce and a spoonful of salsa. Garnish with some chopped tomatoes, and serve with olives and sour cream on the side if using.---------Image credit and recipe: www.footnetwork.com
Write a Review:
Drag & Drop to upload or Browse
Share this experience
Stay up to date on this
latest offers and deals
This field is required
It takes 30 seconds
We have sent an email to Open the email and confim your email address
Almost there! Just one last step...
let's verify your email - this is where we'll send any booking receipts!
This email is already taken
We have sent an OTP to
Please enter valid verification code
Your email has been verified.