A Breakfast Tacos recipe that will make your morning shine! Tater Tots in your egg tacos, hot sauce and a secret cheesy way to keep your corn tortillas from breaking.
If you have ever visited Austin, TX you know the breakfast taco is king. Downtown Austin has so many breakfast taco establishments. I’m a huge fan of Torchy’s.
It was also on my Austin trip that I stumbled upon Yellowbird Hot Sauce – now I stock bottles of it. Serrano is my fav. A punch of this hot sauce and you’ve got an amazing Texas-worthy breakfast taco!
Need to know where to get breakfast tacos in Austin?
Check out this Austin travel post.
Potato and egg tacos hit a new high when tater tots are involved. Crispy on the outside and fluffy on the inside, tater tots are irresistible! But how do you stuff them with salsa and hot sauce and keep them from breakage?
How to Keep your tortillas from breaking
I take issue with tacos that fall apart. Sometimes salsa and other fillings can cause the tortillas to soften and tear – this is especially true with corn tortillas.
These Tater Tot Breakfast Tacos won’t fall apart when you load them with sauce or salsa.
What’s the secret?
It’s a trick I learned while eating tacos in again – Austin! Strengthen your tortilla by using two tortillas stuck together with a layer of melted cheese! Brilliant!
It’s a quasi-quesadilla-taco.
Another option that is a bit healthier than adding extra cheese, is to use hummus. A layer of black bean hummus between two tortillas also provides the glue to reinforce your tortillas to help you achieve maximum taco capacity!
The double taco shell makes one taco into a substantial breakfast. Serve these tacos with a side of beans and fresh fruit for a breakfast feast!
Potato and egg tacos hit a new high when tater tots are involved. Crispy on the outside and fluffy on the inside, tater tots are irresistible!
Get your TACO SWAG on!
Vegetarian tacos loaded with butternut squash, kale and beans - then dressed with a smoky maple dressing! A gorgeously delicious fall taco!
- 2 cups diced butternut squash
- 1/4 cup water
- 1 Tbs olive oil
- 1.5 tsp cumin
- 1.5 tsp coriander
- 1/2 tsp cayenne
- 1/2 tsp Kosher salt
- pepper to taste
- 3 jalapeños (or other spicy peppers) finely diced
- 1 red or green bell pepper, diced
- 2 cups curly kale, chopped
- 1 15 oz can black beans drained and rinsed
- 1 15 oz can pinto beans drained and rinsed
- 2 medium apples diced
- 8 small corn or flour tortillas warmed/toasted on each side
- 2 limes
- 1 bunch cilantro chopped
- Smoky Maple Dressing - recipe here
Heat 1 Tbs olive oil, 1/4 cup water and cubed butternut squash to boil in large skillet on medium-high heat. Once it starts to sizzle, cover and simmer on medium heat about 5 min. or until squash is just tender.
Uncover skillet, add spices, red pepper, half of the diced jalapeños, beans and chopped kale. Cook until heated through on high heat 5 min. Remove from heat and season with salt and pepper to taste. Add the juice from half of a lime.
In a small bowl, mix diced apple with remaining diced jalapeño and a handful of chopped cilantro.
Top each tortilla with a scoop of the butternut/bean mixture and top with a bit of apple/jalapeño mixture.
Drizzle with Smoky Maple Dressing.
Serve with a wedge of lime, extra cilantro and jalapeño slices.
Wrap all of these ingredients in a burrito and you'll have a portable lunch on the go!
These breakfast tacos are filled with crispy tater tots, eggs and hot sauce for the ultimate in breakfast tacos
- 2 small corn or flour tortillas 4" or 6"
- 2 Tbs shredded cheese I used maple smoked white cheddar
- 1 bag tater tots baked (you'll only need 3-4 tots per taco, so I make about a dozen and make a few tacos for the week wrapped in foil)
- 1 eggs scrambled
- Yellowbird hot sauce
- salt and pepper
- a few pinches of Mexican oregano and/or chili powder
- jalapeños thinly sliced
- cilantro or parsley chopped
Cook the tater tots according to package directions.
While the tots cook, scramble the eggs. Set aside.
Heat a griddle coated with cooking spray on medium heat. Add one tortilla, sprinkle with cheese and top with the other tortilla. Toast each side until lightly browned, but not crunchy - you still want the tortillas to be pliable.
Fill your tortillas and enjoy or wrap in foil to take on the go!