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You can pretty much have anything for breakfast these days (especially when you add egg into the equation). So when your love for tacos has you craving that beef-cheese combination at the start of your day, you can finally legitimize that taco-for-breakfast fantasy. This taco frittata recipe will have you eating your fill of tacos no matter the time of day, so whip out that guac or sour cream and get ready for the classiest taco-themed frittata you’ll ever try.

TACO FRITTATA

What you need

    • 10-12-inch round oven dish
    • 1 pound bag tortilla chips
    • 1 pound lean ground beef
    • 18 eggs, beaten together
    • 1 1/4 cups queso fresco crumbling cheese
    • 1 cup cheddar cheese, shredded
    • 1/2 cup onion, chopped
    • 1/2 green bell pepper, chopped
    • 1 1/4 cups canned diced tomatoes
    • Chilli peppers, chopped and to taste
    • 1 packet taco seasoning
    • Lettuce, shredded for garnish
    • Tomatoes, diced and to taste
    • Nonstick cooking spray to coat baking dish
    • Salt and pepper, to taste

What you do

  1. Preheat oven to 350F.
  2. Cook beef in large skillet with salt and pepper. Stir in onion and taco seasoning and then set aside.
  3. Put tortilla chips in food processor with 1/2 cup of beaten eggs. Pulse together until mixture reaches a crumb-like consistency.
  4. Use nonstick spray on round frittata pan and press crumb mixture to bottom of pan in an even layer, working crumbs up edges of pan. Cover top of crumbs with more spray.
  5. Place pan into oven for 10-12 minutes or until just starting to brown. Then, set pan aside to cool.
  6. Simmer diced tomatoes, chilli peppers and salt in a skillet over medium heat until liquid from tomatoes starts to reduce. Drain mixture of liquid.
  7. In a big bowl, add cheddar cheese, tomato, green pepper, ground beef mixture, tomato and chilli mixture, remaining eggs and 1/2 of queso fresco cheese. Mix everything in bowl together before pouring into frittata pan over crumb crust.
  8. Add more shredded cheese on top and pop pan into oven for 20 minutes or until eggs are firm.
  9. Let cool before adding tomatoes, lettuce and the rest of queso fresco cheese to top of frittata. Then, dig in to your taco-frittata hybrid.

Recipe adapted from Zest VIP by OhBiteIt.com.