Sprinkles® Crunchy Breakfast Tacos

Serves

4-6

Prep Mins

15

Cooking Mins

15

Ingredients

  • 8 hard corn taco shells
  • 6 large eggs
  • 1 teaspoon taco seasoning 
  • 2 Tbsp. unsalted butter
  • 1 cup shredded Mexican-style cheese blend
  • 1 cup frozen breakfast potatoes, cooked according to package
  • 1 container Sprinkles® Tomatoes, halved
  • 1 cup shredded romaine or iceberg lettuce
  • Mashed avocado to serve

Directions

  • Preheat oven to 350ºF. Place taco shells on a baking sheet. Bake for 5 minutes then set aside.
  • Get the kids involved in this step: Crack eggs into a large bowl. Add in taco seasoning and whisk until well combined.
  • Preheat a large nonstick skillet over medium-low heat. Add butter. Once melted, add in egg mixture, and cook scrambled eggs, stirring constantly.
  • Get the kids involved in this step: Add scrambled eggs to each taco shell. Then top each with shredded cheese and breakfast potatoes. Garnish with desired toppings: shredded lettuce, Sprinkles® Tomatoes, and mashed avocado. Serve and enjoy!

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