Here’s an easy breakfast recipe to make during the holidays. I made these super Easy Cheesy Breakfast Tacos and breakfast nachos using beef barbacoa and some of the usual taco toppings like a mega amount of shredded Crystal Farms cheese, scrambled eggs, fried skillet potatoes, and red onions, etc. This post is sponsored by Crystal Farms; however, all opinions are my own.
Cheesy Breakfast Tacos Using Beef Barbacoa
It’s the day of a big holiday, and you need something easy and delicious to make for breakfast. What to do? Don’t worry; I got you. If you think about it, tacos are 100% perfect for enjoying any time of the day.
Let’s check off the reasons.
- For one, they’re super easy to make.
- Reason two, tacos are easy to eat because they’re the ultimate finger food, you hold them in your hand and eat until your heart’s content or your tummy cries, “UNCLE!”.
- And finally, tacos are easy to scale up for a large crowd or prepare for just a few folks. Who doesn’t like tacos?
It’s Important To Have Good Cheese For Your Tacos
When it comes to one of the essential taco toppings, the cheese, give Crystal Farms cheese a try. The folks at Crystal Farms have been making delicious cheese since 1926! That’s a lot of cheese making history under their belts, and with cheese this good, you will want to use Crystal Farms cheese in many of your favorite dishes.
FIX- And when you #UnfollowTheRecipe it means adding as much delicious Crystal Farms cheeses are you like! For example: when making quesadillas use a blend of 3-4 kinds of your favorite Crystal shredded cheeses or try adding homemade cheesy refried pinto beans. Or add Crystal Farms Shredded Gouda cheese to your favorite chocolate chip cookie recipe. Ya’ see #UnfollowTheRecipe gives you the culinary license to follow your taste buds no matter what! The point is when you #UnfollowTheRecipe you’re creating a dish your own way- there are no rules.
Try Crystal Farm’s 6 Cheese Italian in your lasagna or baked spaghetti recipes. Add a kick to your quiche or frittata with handfuls of Black Pepper Cheddar, or make a savory and nut-encrusted holiday cheese ball made with three different kinds of Crystal Farms cheeses.
Have Tacos For Breakfast
Breakfast tacos are pretty much an ideal breakfast because when you add skillet potatoes and cheesy scrambled eggs to the mix, you’ve gone and done an excellent and yummy thing. We’re talking Noble Peace Prize kinda good deed territory. The kids will love them too; your guest will think, “How fly is this? They made tacos!” Plus with all the hustle and bustle of the holidays, there is a relief knowing anyone can pull off this easy breakfast recipe.
Tacos are easy to customize to meet everyone’s specific needs, like with or without meat. See, so easy!
Easy Cheesy Breakfast Taco Ingredients:
Cheeses Galore: If we’re calling this recipe cheesy then we gotta pile on the cheese, right? Lots of Crystal Farms Shredded Mexican 3 Cheese, Crystal Farms Shredded 3 Pepper Cheese, Crystal Farms Shredded Oaxaca, or Crystal Farms Shredded Mexican Taco Cheese.
Corn or Flour Tortillas: When it comes to tacos, I prefer slightly warmed corn tortillas but flour tortillas work well too or grab hard shell tortillas if that’s your preference.
Potatoes: For this recipe, I used both red skin and Yukon gold potatoes, but feel free to use whatever you have on hand like russet or even sweet potato.
Eggs. Farm fresh or store-bought, either works just fine. You can spruce up your scrambled egg game by adding a bit of cilantro or parsley, and cheese to the mix. You will not regret it one teeny weeny bit. I promise.
Avocado Crema: It’s you already have an avocado love affair going on, then avocado crema is right up your alley. It’s creamy, avocado-y, and when done right, it’ll elevate your tacos to the next level.
Salsa: Whatever kind of salsa makes you happy, use it to your heart’s content. I love a good homemade pico de gallo! Whether you use a from-scratch or jar salsa, pile it on and enjoy!
You Will Love Our Easy Cheesy Breakfast Tacos Because:
Easy
Fun
Cheesy
Delicious
Meat or No-Meat
A Crowd Pleaser
The scrumptious “cheeseabilities” are endless and only limited by your creative inspiration. Basically, keep it cheesy!
Hold on a minute because we’re not finished. We took the #unfollowtherecipe to heart and put yet another twist on breakfast with our Breakfast Beef Nachos. For this recipe, we took out the tortillas and threw in the nacho chips and added our Double Refried Beans using both black and pinto beans.
How’s that for flipping the script? You got choices, but then again, you always knew that, didn’t you? And for even more inspiration, head over to the recipe section over at Crystal Farms and see how you can put your spin on the recipes you will find there.
Our Cheesy Breakfast Tacos took #unfollowtherecipe and ran with it, and the results were pretty delicious!
Easy Cheesy Breakfast Tacos
Ingredients:
- 2 pounds of whatever shredded meat you’re using: shredded chicken, pork, or beef are all great contenders.
- 1 medium red onion, diced
- 1 cup cherry tomatoes cut in half
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 1-2 jalapeño peppers cut into slices with our without the seeds removed
- 1 cup shredded Crystal Farm Shredded Mexican 4 Cheese
- 8 large eggs scrambled and mixed with fresh cilantro and shredded cheese
- 1 skillet of fried red skin and Yukon potatoes
- Salsa, your choice of pico de gallo, red, green or corn salsa
Directions:
- Prepare whatever meat you are using and place it into a warmer until you are ready to use it.
- Prep the red and green bell peppers, jalapeño peppers, red onions, and set aside.
- Make your scrambled eggs and add chopped fresh cilantro and shredded cheese.
- Pan-fry the red skin and Yukon potatoes, and set aside.
- Make the avocado crema.
- Serve the ingredients as a taco bar or prepare your guests, adding the toppings they enjoy.
How To Make Avocado Crema Recipe:
To make Avocado Crema, add to the bowl of a food processor two avocados, two tablespoons of lime zest, one tablespoon chili lime seasoning, the juice of one lime, three tablespoons chopped cilantro, one cup of sour cream, a pinch of sea salt, and freshly cracked black peppercorns to taste. Pulse unto the mixture is well-combined and smooth. Spoon into a serving dish and serve immediately or place into the fridge for later.
Pan-Fried Skillet Potatoes Recipe
Ingredients:
- 2 pounds mixture of red skin and Yukon gold potatoes cut into 1-inch squares
- 1 medium yellow onion, chopped
- 2-3 garlic cloves, minced
- 2 tablespoons canola or vegetable oil
- flaky sea salt or Kosher salt to taste
- freshly cracked black peppercorn to taste
Directions:
- Place a skillet over med-high heat and add the canola or vegetable oil.
- When the oil is hot, add the potatoes and onions.
- Brown the potatoes, then turn the heat to low, toss in the minced garlic, and cover the skillet with a tight-fitting lid.
- Continue to cook the potatoes on low for 12-15 minutes or until the potatoes can easily be pierced with the tines of a fork. For an added flavor kick, season the potatoes with a tablespoon or two of taco seasoning.
- When the potatoes are finished cooking spoon them into a serving bowl.
For our breakfast nachos, use the same recipe listed above for the breakfast tacos, substituting the tortillas for nacho chips and adding the refried beans with the recipe listed below. I also shredded Crystal Farms Wisconsin White Extra Sharp cheese evenly across the nachos and put the cast iron skillet in the oven (top rack) on high broil until the cheese melts.
Double Bean Refried Beans Recipe
Ingredients:
- 3 tablespoons of rendered bacon fat
- 1 medium yellow onion, diced
- 1 teaspoon Mexican-style chili powder
- 3 cloves of garlic, minced
- 2 tablespoons minced cilantro
- 1/4 cup grated Crystal Farms Grated Asadero Cheese
- 1 16-ounce can of black beans, do not drain, divided (reserve a half cup of the black beans)
- 1 16-ounce can of pinto beans, do not drain, divided (reserve a half cup of the pinto beans)
Directions:
- Place a medium stockpot over medium heat, add the rendered bacon fat.
- Once the bacon grease is hot, add chopped onions and minced garlic, sauté onions and garlic for 4 minutes, stirring constantly.
- Add beans with their liquid and Mexican-style chili powder. Reduce heat to medium-low and cook for 15-20 minutes.
- Use a wand mixer or potato masher to break apart the beans, continue to blend (or mash it using a potato masher) until the beans are smooth. Add the reserved whole black and pinto beans and mix well.
- Spoon the beans into a large serving bowl and top with the minced cilantro and Asadero cheese.
Now that you have the recipe say, “Hey, Alexa, add Crystal Farms Mexican Shredded Cheese to my grocery list.” This holiday season, there will be plenty of reasons to say, “breakfast, anyone?”
Ingredients
- 2 pounds of whatever shredded meat you're using: shredded chicken pork, or beef are all great contenders.
- 1 medium red onion diced
- 1 cup cherry tomatoes cut in half
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 1-2 jalapeño peppers cut into slices with our without the seeds removed
- 1 cup shredded Crystal Farm Shredded Mexican 4 Cheese
- 8 large eggs scrambled and mixed with fresh cilantro and shredded cheese
- 1 skillet of fried red skin and Yukon potatoes
- Salsa your choice of pico de gallo, red, green or corn salsa
Instructions
- Prepare whatever meat you are using and place it into a warmer until you are ready to use it.
- Prep the red and green bell peppers, jalapeño peppers, red onions, and set aside.
- Make your scrambled eggs and add chopped fresh cilantro and shredded cheese.
- Pan-fry the red skin and Yukon potatoes, and set aside.
- Make the avocado crema.
- Serve the ingredients as a taco bar or prepare your guests, adding the toppings they enjoy.
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