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Breakfast tacos are more than just a morning meal; they have become a cherished staple in modern brunch culture. Originating from the vibrant Tex-Mex culinary tradition, these handheld delights offer a delightful mix of flavors, textures, and personal customization. With their rise in popularity, breakfast tacos have found their way into cafes and kitchens across the country, showcasing the versatility of ingredients and the joy of crafting a meal that suits individual tastes.

Hatch Chili Baked Breakfast Tacos

Discover the delicious world of breakfast with our Spicy Hatch Chili Baked Breakfast Tacos! This recipe brings a delightful Tex-Mex twist to your morning routine, showcasing the fiery flavor of Hatch green chiles. Loaded with eggs, cheese, and customizable fillings, these tacos are perfect for family gatherings or weekend brunches. Enjoy the convenience and versatility of breakfast tacos that not only taste amazing but also nourish your body. Get ready to impress with this flavorful and satisfying dish!
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Ingredients
  

8 small corn tortillas

1 cup shredded cheddar cheese

1 cup cooked breakfast sausage or crumbled tofu (for a vegetarian option)

4 large eggs

1/2 cup milk (or non-dairy milk)

1 cup diced roasted Hatch green chiles (canned or fresh)

1/2 teaspoon ground cumin

1/4 teaspoon paprika

Salt and pepper, to taste

1/4 cup chopped green onions (for garnish)

Fresh cilantro leaves (for garnish)

Avocado slices (for serving)

Salsa (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Prepare Tortillas: Lightly spray a muffin tin with cooking spray. Gently press each corn tortilla into the cups of the muffin tin to create taco shells. You may need to use a second layer of tortillas to ensure they hold their shape.

      Layer the Filling: In a mixing bowl, combine the cooked breakfast sausage (or tofu), roasted Hatch green chiles, and half of the shredded cheddar cheese. Evenly distribute this mixture among all the tortilla cups.

        Whisk Eggs: In another bowl, whisk together the eggs, milk, ground cumin, paprika, salt, and pepper until well combined.

          Assemble Tacos: Carefully pour the egg mixture over the sausage-chile filling in each tortilla slot. Make sure not to overfill. Top each with the remaining cheese.

            Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg is set and the cheese is bubbly and golden.

              Garnish and Serve: Once cooked, remove the breakfast tacos from the oven. Let them cool for a few minutes before gently removing them from the muffin tin. Top with chopped green onions and fresh cilantro. Serve with avocado slices and salsa on the side.

                Enjoy: Dig into your delicious Hatch Chili Baked Breakfast Tacos while warm for a tantalizing start to your day!

                  Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings