Kid-Friendly: Crispy Breakfast Tacos

Ingredients:

• 8 crispy corn taco pockets
• 6 large eggs
• 1 tsp taco seasoning with salt or chili powder
• 2 tablespoons unsalted butter
• 1 cup of shredded Mexican cheese mix or mozzarella and Gouda
• 3-4 green onions, chopped
• 0.5 cup salsa or taco sauce
• 1 cup shredded romaine or iceberg lettuce
• 0.5 cups grape tomatoes, cut in half (large ones – into 4 pieces)
• Sliced ​​black olives and sour cream, for serving (optional)

Preparation:

1. Preheat oven to 350°F (175°C). Warm taco pockets on a baking sheet for about 5 minutes.
2. Break the eggs into a bowl, add taco seasoning and beat well with a fork. Heat a medium nonstick skillet over medium-high heat. Melt the butter in the skillet; when it foams and begins to bubble, add the eggs and reduce the heat to low. Cook the eggs, stirring constantly with a wooden spatula to break them up, until they are set, 3 to 4 minutes.
3. Place about 2 tablespoons of scrambled eggs in the center of each taco pocket. Top with a little cheese, green onions, lettuce, and a dollop of salsa. Top with sliced ​​grape tomatoes and serve with olives and sour cream, if using.