When I spotted this clever idea for taking tortillas and draping them over an oven rack to make your own taco type shell I got to thinking about what I would make in the baked shell. Light bulb moment and it was decided that since we rarely eat breakfast that a night time dinner could be a breakfast taco.
Of course I didn't realize until I went to "toast" up the tortillas that my Viking oven racks were not going to be cooperative because of my larger tortillas. You see all I had in the refrigerator were "medium" sized tortillas - 7 1/2 inches wide. My husband the clever fella that he is suggested the toaster oven racks. Good thinkin' Lincoln! They toasted up in there just fine and made this idea a success.
However these were huge and my husband was filled to the brim and I could not finish the whole thing in one sitting. So for your family I would suggest to get the small tortillas and toast those and fill. You may have plenty of filling to make about 6 smaller breakfast tacos. I made two huge portions and still had egg and bacon left for another one.
- 8 eggs
- 1/3 cup milk
- 1 - 4 oz. can green chilies (whole or chopped)
- 6-7 strips bacon
- 1 bag Mexican blend shredded cheese
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 tbsp. butter
- Preheat your oven to 400°. Line a baking sheet with foil and cook up the bacon. You need 1 1/2 - 2 strips per taco. (Also depends on your bacon craze!) I cook my bacon for about 20-25 minutes in the oven until crispy. Once the bacon is done - lay on paper towels to absorb the grease. Break the bacon in half or thirds.
- Next, in a large bowl whisk together the eggs, milk, salt and pepper until light and fluffy. You could also pull out your hand-held mixer and beat the daylights out of them.
- Open the can of green chilies and drain the liquid. If they are whole chilies, pat them down with a paper towel to absorb more of the liquid then rough chop them - size here is not important. They can be small or medium dice.
- Add the chopped chilies to the eggs and stir in.
- Once the bacon is done turn the oven down to 375° and lay a tortilla over one or two rungs of the rack. Like I said above, I did ours in the toaster oven over 2 rungs and toasted them for 10 minutes - they were toasted but the rounded edges were still pliable enough to open for the filling. If you want a really crispy outer shell bake them for another 5 minutes.
- To a large skillet over medium low heat, add the butter and allow to melt. Pour in the egg mixture and begin the scrambling process. Toss in 1/3 of the bag of shredded cheese and melt the cheese in with the eggs.
- When the eggs are done spoon some in each "taco" shell and immediately top with some more cheese and slide pieces in and around.
I am so glad you took the time to visit and would love to have you leave a comment about this recipe. And I will be most happy to answer any questions you may have about this recipe or cooking in general.