This post is in association with Arla’s Choose Goodness campaign. With just a few minutes to spare you can start your morning right with a proper breakfast – just like these breakfast tacos!
TACOS! I. Love. Tacos. You will all be aware by now how much my heart yearns for Mexican inspired food at most hours of the day. As well as cooking it almost every week at home, we even took a detour on the metro when we were in Japan to stop off at Taco Bell. I am so sorry, Japan.
Most weekend mornings in the kitchen at casa del Doughballs is spent making some variation of the following recipe. There is nothing better than beginning the day with a belly full of tacos, amirite?
Arla’s Choose Goodness campaign is all about setting you up good and proper for the day with a hearty breakfast. In as little as ten minutes you can rustle something up to satiate your appetite. Find out more about the campaign and plenty of delicious recipes on their website.
These breakfast tacos are immensely satisfying, plus they are packed full of veg for your five a day, with a crispy fried egg for a bit o’ protein. I like to make a couple more than I need so I can wrap them up and take them for lunch, too!
I’m not going to fib, these are a bit more complex than pouring cereal into a bowl and hastily shoving it down your neck before you leave the house. But with a bit of forward planning and prep, you can whip these up in no time at all.
Breakfast Tacos Recipe
You will need:
– Small, soft taco wraps (I used Mission, available from most supermarkets)
– Taco Seasoning (or make your own)
– Spring Onions
– Arla LactoFree Grated Mature Cheddar
– Refried Beans (optional, but they are delicious)
– Hot Sauce (optional)
Chop the peppers into thin strips and fry in a little oil with the taco seasoning. I got mine from a well-known high street Danish shop with an animal’s name (tres cryptique), but you can just as easily make your own – most taco spice blends are a variation on ground cumin, coriander, oregano, paprika, garlic and chilli. Play around with quantities until you find a blend you like, or if you want to stick to just one, I would use ground cumin. It makes everything taste earthy, spicy and delicious.
The peppers can be made in advance for this recipe and refrigerated if you are short on time. Alternatively, you could always use the roasted red peppers you find in jars, as they would work just as well.
Warm a couple of taco tortillas on a skillet or in the microwave until they are soft and pliable. Heat the refried beans if you’re using them either on the hob or in the microwave (be sure to stir them regularly), and spread a generous amount on your taco shells.
Add a layer of spinach on top of the beans. Meanwhile, fry a couple of eggs in a little oil in a frying pan to your liking. I like mine crisp around the edges and ‘over easy’, as those Americans like to say.
Top your breakfast tacos with your fried spiced peppers, followed by a crispy fried egg.
Now it’s time for toppings! I like to add spring onions and fresh sliced chillies for a bit of crunch and heat, plus plenty of hot sauce. Grated cheese is an absolute must, as it takes these tacos to the next flavour dimension.
… and in no time at all, you’ve got a blimmin’ FEAST on your hands!
If you’re not quite convinced yet, I seriously urge you to give this one a go. Play around with the recipe – add bacon, avocado, tomatoes, or whatever your little heart desires. Go nuts. Fill the tortillas with nothing but cheese and beans if you like. They are completely open to interpretation!
This post is in association with Arla, as part of their Choose Goodness campaign.