Scrambled Egg Breakfast Taco Cups
Scrambled Egg Breakfast Taco Cups
In this recipe from our #CookWithLibbys challenge winner, @pedros_ponderings, scrambled eggs are dressed up with chopped peppers, Libby’s Whole Kernel Sweet Corn and queso fresco, and piled into taco cups for a delicious, satisfying breakfast.
Customize the recipe by using the cheese and vegetables of your choice or adding sausage or bacon bits.
SERVINGS
6
PREP TIME
5 Min
COOK TIME
10 Min
Ingredients
6 flour tortillas (6“ diameter)
6 large eggs
1 tablespoon butter
2 tablespoons buttermilk
1 teaspoon smoked paprika
1 teaspoon salt
5 oz. queso fresco
1 hatch chile pepper or jalapeño pepper
1/2 red bell pepper
1 can (15.25 oz) Libbys Whole Kernel Sweet Corn
1 avocado (chopped)
3 teaspoons fresh cilantro (chopped)
sour cream and hot sauce (as desired)
6 flour tortillas (6“ diameter)
6 large eggs
1 tablespoon butter
2 tablespoons buttermilk
1 teaspoon smoked paprika
1 teaspoon salt
5 oz. queso fresco
1 hatch chile pepper or jalapeño pepper
1/2 red bell pepper
1 can (15.25 oz) Libbys Whole Kernel Sweet Corn
1 avocado (chopped)
3 teaspoons fresh cilantro (chopped)
sour cream and hot sauce (as desired)
Instructions
-
Finely chop the peppers.
-
Drain Libby’s Whole Kernel Sweet Corn.
-
Place chopped peppers and corn in a small pot and set aside.
-
Crumble the queso fresco and set aside.
-
Pre-heat oven to 400F.
-
Soften tortillas for 20 seconds in microwave to make them soft and pliable.
-
Place tortillas inside cups of a large muffin pan.
-
Pierce base of tortillas with a fork to prevent them from puffing up.
-
Bake for 10 minutes or until the edges start turning brown.
-
Remove from oven and set aside.
-
Whisk eggs in a large bowl until light and fluffy.
-
Add buttermilk, salt and paprika and mix well.
-
Melt butter in frying pan.
-
Pour egg mix into pan.
-
Leave eggs to cook for a minute then move around pan, using spatula, to ensure they are cooked evenly and nicely scrambled.
-
Place pot with vegetables on burner and cook at moderate temperature for approx. 3 minutes until warm.
-
When eggs are nicely scrambled, stir in crumbled cheese and warmed vegetables and mix well.
-
Divide mixture evenly between taco cups.
-
Top with avocado and cilantro and serve with hot sauce and sour cream.
-
Finely chop the peppers.
-
Drain Libby’s Whole Kernel Sweet Corn.
-
Place chopped peppers and corn in a small pot and set aside.
-
Crumble the queso fresco and set aside.
-
Pre-heat oven to 400F.
-
Soften tortillas for 20 seconds in microwave to make them soft and pliable.
-
Place tortillas inside cups of a large muffin pan.
-
Pierce base of tortillas with a fork to prevent them from puffing up.
-
Bake for 10 minutes or until the edges start turning brown.
-
Remove from oven and set aside.
-
Whisk eggs in a large bowl until light and fluffy.
-
Add buttermilk, salt and paprika and mix well.
-
Melt butter in frying pan.
-
Pour egg mix into pan.
-
Leave eggs to cook for a minute then move around pan, using spatula, to ensure they are cooked evenly and nicely scrambled.
-
Place pot with vegetables on burner and cook at moderate temperature for approx. 3 minutes until warm.
-
When eggs are nicely scrambled, stir in crumbled cheese and warmed vegetables and mix well.
-
Divide mixture evenly between taco cups.
-
Top with avocado and cilantro and serve with hot sauce and sour cream.
