Scrambled Egg Breakfast Taco Cups
In this recipe, scrambled eggs are dressed up with chopped peppers, Libby’s Whole Kernel Sweet Corn and queso fresco, piled into homemade 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
10 Min
COOK TIME
10 Min
Ingredients
6 taco-size flour tortillas
6 large eggs
2 tablespoons milk
1 teaspoon smoked paprika
1 teaspoon salt
1 tablespoon butter
1 hatch chile or jalapeño pepper, seeded and minced
1 red bell pepper, seeded and chopped
1 can (15.25 oz) Libby's Whole Kernel Sweet Corn, drained
6 ounces queso fresco, crumbled
1 avocado, halved, seed removed and chopped
1 tablespoon chopped fresh cilantro
sour cream and hot sauce (as desired)
6 taco-size flour tortillas
6 large eggs
2 tablespoons milk
1 teaspoon smoked paprika
1 teaspoon salt
1 tablespoon butter
1 hatch chile or jalapeño pepper, seeded and minced
1 red bell pepper, seeded and chopped
1 can (15.25 oz) Libby's Whole Kernel Sweet Corn, drained
6 ounces queso fresco, crumbled
1 avocado, halved, seed removed and chopped
1 tablespoon chopped fresh cilantro
sour cream and hot sauce (as desired)
Instructions
- Preheat oven 400°F. Coat 6-count large muffin tin with non-stick spray.
- On a microsafe-plate, heat tortillas for 30 seconds. Place one tortilla inside each cup of muffin tin and press to bottom and along sides. Pierce bottom of each tortilla with a fork several times. Bake 10 minutes. Remove from oven and let cool.
- In mixing bowl, add eggs, milk, paprika and salt. Wisk together.
- In skillet over medium heat, melt butter. Slowly pour in egg mixture; cook 1 minute. Using a spatula, stir eggs; let cook 1 more minute.
- Stir in both peppers, corn and cheese. Cook until vegetables are tender and eggs are evenly cooked, about 3 minutes.
- Remove eggs from heat and divide evenly among taco cups. Top with avocado, cilantro, sour cream and hot sauce (if desired).
- Preheat oven 400°F. Coat 6-count large muffin tin with non-stick spray.
- On a microsafe-plate, heat tortillas for 30 seconds. Place one tortilla inside each cup of muffin tin and press to bottom and along sides. Pierce bottom of each tortilla with a fork several times. Bake 10 minutes. Remove from oven and let cool.
- In mixing bowl, add eggs, milk, paprika and salt. Wisk together.
- In skillet over medium heat, melt butter. Slowly pour in egg mixture; cook 1 minute. Using a spatula, stir eggs; let cook 1 more minute.
- Stir in both peppers, corn and cheese. Cook until vegetables are tender and eggs are evenly cooked, about 3 minutes.
- Remove eggs from heat and divide evenly among taco cups. Top with avocado, cilantro, sour cream and hot sauce (if desired).
