Confession time! I decided to change things on the blog a little – I decided to start posting ALL those excellent recipes I’m making every day for lunch or dinner. These are yummy, easy recipes for everyday cooking that I made and loved, but for which I didn’t have any time to take “professional” pictures with my camera because I was just TOO hungry. I have so many recipes like this that I didn’t share with you guys because I felt the visuals are “not worthy”. I had no props, no proper light, and no fancy plating. But I won’t let that stop me ever again!
So for this recipe, I only have a couple of photos taken with my phone, but what’s important here is the taste and the actual recipe. No perfect pictures ahead, just my real, non-polished food that I eat in my real life. 🙂
Let’s get back to our wonderful recipe now. You may already know about my love for tacos and Mexican cuisine in general. Tacos are simply one of my favorite dishes in the entire world!
And I’ve made plenty of experiments with them before, all vegan and healthy. The list is long, trust me – these cauliflower tacos, these veggie taco cups (tiny and fun!), these smoky vegan tacos with salsa verde, a vegan taco casserole, some VERY easy vegan tacos, and a veggie taco bowl as well.
Do I need to say more? I’ve made TONS of combinations before – but this recipe for hard shell breakfast tacos is my latest obsession. I’ve prepared it after the Mexican dinner that I organized in order to enjoy a romantic, laid-back evening with my boyfriend some weeks ago. We served these hard shell veggie tacos together with these loaded vegan nachos then. And vodka cocktails on the side. Absolutely delicious!
I woke up the next day with some delicious leftovers. And throwing them away was NOT an option. So the only valid option was… breakfast tacos, of course! It’s actually a no-brainer if I come to think about it. And the perfect excuse to eat Mexican for breakfast!
I used hard shell tacos and a yummy filling made of omelet and veggies. Beware: this recipe is NOT vegan, but you can very easily veganize it if you make it with my recipe for vegan scrambled eggs. Totally fail-proof!
For the veggie filling, I took a shortcut and I used ¼ bag of frozen Mexican veggie mix. My favorite one is from Lidl and I love it because it has baby corn and beans and it’s already nicely seasoned. Of course, you can use any Mexican mix you want – or, if you have the time and patience, you can make your own veggie mix with individual veggies, duh.
Omelet and Mexican veggies go together hand in hand, making a delicious, protein-rich combo – just perfect for starting a productive day. And the BEST thing is that this recipe is incredibly quick and easy to make.
No, really, here’s my promise to you: it won’t take you more than 10 minutes to cook everything. Then another 2-3 minutes to fill the shells and that’s about it. You can even make this recipe with your eyes clothes in case you’re not fully awake. No problem here!
What I love most about tacos, in general, is their versatility. You can serve them for breakfast, lunch, or dinner. You can fill them with whatever veggies, beans, meats, or cheeses you want. You can change, adapt and transform them as you please in order to meet your dietary needs – and personal preferences, of course. Don’t forget to throw some authentic taco seasonings in the pan when you’re cooking everything and you’re literally ready to go.
It is said that breakfast is the most important meal of the day and I cannot agree more. So why not start it in style with some proper hard shell breakfast tacos? Yes, sir, count me in! And if you’re the type of person that loves breakfast for dinner, you can do that too. The sky is the limit!
If you want to go crazy, you can prepare some guacamole on the side as well. Creamy, refreshing, and super delicious! If you like the idea, I recommend trying my guacamole recipe – I don’t like to brag, but it’s one of the best ones I ever tasted.
Convinced yet? I hope you’ll try these hard shell breakfast tacos soon. And if you’ll do so, don’t forget to come back here and drop me a comment about it – I’m curious to know if you loved them as much as I do. Happy cooking!
- 4 hard corn taco shells
- 3 eggs
- 200g (1 ½ cups) frozen Mexican veggies mix - any brand you like. I used half a bag of Lidl Mexican mixed veggies, but you can use any brand. Mine contains baby corn, sweet corn, green beans, kidney beans, onion, red pepper and spices
- 2-3 tsp taco seasoning blend - I added a few pinches of chili powder, garlic and onion powder, crushed red pepper flakes, dried oregano, paprika, cumin, salt and pepper
- some light drizzles of sriracha, optional
- Sautee the frozen veggies in a pan, with a little bit of water. Add the spices. Cover with a lid and let them steam for about 10 minutes.
- Whisk the eggs together and pour them over the veggies. Mix with a wooden spoon and let them cook for 2-3 minutes.
- Place the hard corn taco shells in the serving forms and start filling them. Drizzle some sriracha on top.
Amount Per Serving Calories 641Total Fat 15gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 9gCholesterol 279mgSodium 1017mgCarbohydrates 109gFiber 23gSugar 23gProtein 32g
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy. I encourage you to make your own calculations using your preferred nutrition calculator.