Hormel Foods Recipes

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Breakfast in a Taco

Serving Size:
Total Time:
1 Hour
Preparation Time:
Under 30 Minutes
Preparation Method:
Bake , Stove-Top
Meal Occasion:
Level of Difficulty:
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This recipe is recommended for 4 servings
  • 2 tablespoons canola oil, divided
  • 4 CHI-CHI'S® Whole Wheat Flour Tortillas
  • 2 cups frozen pepper-and-onion hashbrown potatoes
  • 1 tablespoon butter
  • 6 large eggs, lightly beaten
  • 1/2 cup finely sliced green onions, divided
  • 2/3 cup crumbled queso fresco, divided
  • 1 cup CHI-CHI'S® Original Recipe Salsa Mild
  • Salt and freshly ground pepper, to taste


  1. Heat oven to 375°F.
  2. Brush small amount of oil on both sides of each tortilla. Carefully press tortillas into four shallow 2-cup ovenproof dishes. Bake 15 minutes or until golden and crispy; cool in ramekins.
  3. In large skillet, heat remaining oil over medium heat. Add potatoes. Cook, stirring occasionally, 10 to 15 minutes or until golden brown.
  4. In medium skillet, melt butter over medium heat. Add eggs, 1/3 cup onions, 1/3 cup cheese, salt and pepper. Cook, stirring occasionally, 3 minutes or until eggs are just set.
  5. Spoon potatoes into tortilla shells. Top with scrambled eggs, salsa, remaining onions and cheese.