Here is a quick and easy way to frill up your breakfast tacos for brunch. Apparently, breakfast tacos are only a Texas thing! The rest of the world is missing out. You can add some capers if you would like to give these tacos some texture!
Ingredients:
Ingredients:
- Guerrero Corn Tortillas
- 1 Tbs Kraft Philadelphia Garden Vegetable Cream Cheese Spread
- 3 Eggs-(1 Egg per taco you are planning on making is my rule of thumb)
- Fresh Cracked Black Pepper
- Fresh Cracked Himalayan Pink Salt
- 1/2 package of Smoked Salmon
- 1 Tbs Butter
- Put your desired amount of corn tortillas on a microwave safe plate and heat in the microwave for 30 seconds. If you are heating more than 4 tortillas, turn over and heat another 30 seconds. (This is my method for cooking corn tortillas when I am wanting to reduce the amount of dishes I have to clean later or speed up my eating process)
- Put the butter in a skillet and heat over medium heat. When the butter is melted add the eggs, then season with salt and pepper. Continually scrape the bottom of the skillet with a rubber spatula until the eggs come together and scramble. An easier method is to add the eggs to a saucepan and continually whisk them until they come together.
- Just before the eggs are totally formed, add 1 Tbs of the Cream Cheese spread to the eggs. Stir the cream cheese into the eggs and remove the skillet from the heat source. Allow the eggs to finish cooking with the heat that is still in your pan.
- Slice 1/2 package of smoked salmon into desired shape/length for your tacos.
- Assemble your tacos. To the tortillas, spoon on desired amount of the garden vegetable cream cheese spread to flavor your taco. Add the scrambled eggs and top with black pepper and salt. Then add a few smoked salmon pieces on top of the eggs. You can finish these off with a few capers for an added crunch.
- Put said tacos in your mouth and chew! This is How We Chew It! With our mouths. Crazy!