Roasted Vegetable Breakfast Tacos
Breakfast tacos are just the best. Actually tacos for every meal is best. These roasted veggie tacos are so delectable I’ve been whipping them up a couple of times a week. Roasting the vegetables instead of sauteing them brings out their sweetness and adds a crunchy char to the edges of the asparagus and onions. Add silky, slow cooked scrambled eggs, a sharpness of cheddar cheese and some spicy hot sauce and you’ll be skipping out the door in the morning. Okay fine, maybe not skipping, but you’ll thank me for the taco recipe inspiration.
Roasted Vegetable Breakfast Tacos Recipe
Serves 1; double for 2.
Ingredients
- 3-4 baby Portabella mushrooms, sliced
- 1 Roma or small tomato, sliced
- 1/4 sweet yellow onion, sliced
- 1 scallion, diced
- 1 Tbsp fresh cilantro leaves, chopped
- 6 asparagus springs
- 2 eggs
- 1/4 cup fresh spinach leaves
- 1 Tbsp cheddar cheese, shredded
- Kosher salt
- Black pepper
- 2 small corn tortillas
- Hot sauce or Siracha
Directions
Prepare the Ingredients
- Preheat the oven to 400.
- Slice the tomato, mushrooms and onion.
- Dice the green portion of the scallion
- Remove the cilantro leaves from the stem and chop.
Start Cooking
- On a foil lined baking sheet, add the tomato, mushrooms, onion and asparagus. Drizzle with olive oil and a sprinkle of kosher salt and black pepper. Bake the vegetables for 15 minutes until soft.
- Scramble two eggs and cook in a small skillet over low heat until fully cooked. Remove the eggs from the pan and set aside.
- Return the skillet to the heat and add the spinach. Cook until wilted 2-3 minutes.
- Warm two tortilla shells in the microwave. Add the roasted vegetables, spinach and scrambled eggs. Sprinkle the tacos with shredded cheddar cheese, scallion and cilantro. Add hot sauce to taste.
Time the cooking of the eggs so that the vegetables are just about finished cooking before you scramble the eggs. Otherwise you’ll end up with cold eggs. The heat from the eggs and vegetables will help melt the cheese. If your vegetables or eggs have cooled, put the tacos in the microwave for 10-15 seconds to melt the cheese on top.
You can substitute other vegetables or cheese depending on what you have on hand.
Home
February 28, 2017 @ 11:55 pm
Thanks for the post. awesome！