BREAKFAST TACOS FOR A CROWD
Breakfast Tacos For A Crowd! An easy way to feed a bunch at your next brunch! Your guests will adore these savory handheld pockets of eggs, potatoes and bacon! Naturally gluten free when using corn shells. Just add your favorite toppings!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 8 Tacos
For the taco Filling:
- 1/2 package of refrigerated shredded hash browns about 1 cup
- 6 eggs
- 6 slices pre-cooked bacon
For the Tacos:
- corn or flour shells 6-10 depending on size
- green chile tomatillo salsa or another favorite
- shredded cheese I used colby and monterey jack
- avocado slices
- jalapeños or other roasted chiles
To make the taco filling:
In a large non-stick skillet, place 1-2 tablespoons of oil over med-high heat (refer to the refrigerated hash brown directions, as they may vary).
Once the skillet and oil are hot, add in a layer of your hash browns. Allow to brown for 6-7 minutes.
Once browned, flip the hash browns and allow the other sides to brown, about 6-7 minutes.
In a medium bowl, crack and whisk 6 eggs. Once the hash browns are browned, pour in the eggs.
Add in the precooked chopped bacon.
Scramble the eggs and you would do normally, and continue to mix in the hash browns and bacon.
Once the eggs are cooked through, portion the mixture out in warmed tortilla shells.
If you are not eating immediately, you can put in an oven safe dish, cover with foil and place in a warm oven until ready to serve.
Set out all the toppings so your guests can pick and choose.
Calories: 270kcal | Carbohydrates: 18g | Protein: 11g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 144mg | Sodium: 463mg | Potassium: 291mg | Fiber: 3g | Sugar: 2g | Vitamin A: 475IU | Vitamin C: 2.8mg | Calcium: 118mg | Iron: 1.2mg