Leftover Breakfast Tacos
Using leftovers from taco night for breakfast!
Ingredients
- 2 whole tortillas soft taco size
- 1 tbsp butter unsalted
- ¼ whole white onion minced
- ½ whole jalapeno minced
- 2 oz taco meat left over
- 2 oz Mexican rice left over
- 2 whole eggs
- 1 tsp water
- 1 pinch salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp garlic powder
- 2 tbsp sour cream
- 1 oz pepper jack cheese shredded
- hot sauce optional
- cilantro optional, for garnish
Instructions
- Preheat a nonstick pan on medium-low (3-4). Warm the tortillas for 30 seconds on each side, place under a tea towel to keep warm
- Add the butter, minced onions, minced jalapenos, and a small pinch of salt, and sweat until translucent, about 3 minutes. Add the leftover taco meat and rice and warm in the pan, about 2 minutes more.
- Meanwhile, add the eggs, water, salt, pepper, paprika, and garlic powder in a large mixing bowl. Whisk until well combined and frothy. Add the mixture to the pan when the taco meat and rice are warmed through. Lift the pan above the stove, and holding a silicon spatula in the center, vigorously shake the pan around the spatula for about 5 seconds. Place the pan back on the stove and let the egg mixture set undisturbed for about 10 seconds. Slowly mix the mixture until almost cooked through (carry over will cook it the rest of the way).
- Add 1 tablespoon of sour cream to each tortilla. Divide the egg mixture evenly between the two tortillas. Top with the shredded pepper jack cheese, hot sauce, and cilantro. Serve immediately.
Nutrition
Calories: 197kcalCarbohydrates: 10gProtein: 10gFat: 13gSaturated Fat: 6gTrans Fat: 1gCholesterol: 44mgSodium: 141mgPotassium: 142mgFiber: 1gSugar: 1gVitamin A: 246IUVitamin C: 2mgCalcium: 140mgIron: 1mg
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