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Breakfast tacos have become a beloved morning staple across various cultures, offering a versatile and satisfying start to the day. Combining the deliciousness of traditional tacos with the hearty components typically found in breakfast dishes, breakfast tacos can be adapted to suit individual palates and dietary needs. Whether you prefer a protein-packed option or a lighter vegetarian version, breakfast tacos provide a canvas for culinary creativity that is both enjoyable and filling.

Hatch Chili Baked Breakfast Tacos

Start your morning with a burst of flavor with Hatch Chili Baked Breakfast Tacos! This delicious recipe combines traditional tacos with hearty breakfast ingredients, featuring the unique taste of Hatch green chilies. Perfect for busy mornings or leisurely brunches, these baked tacos are easy to prepare and customizable for any dietary preference. With a mixture of fresh veggies, savory meats, and creamy eggs, every bite offers a satisfying and nutritious start to your day.
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Ingredients
  

8 small corn tortillas

1 cup shredded sharp cheddar cheese

1 cup cooked and crumbled breakfast sausage (feel free to use turkey or plant-based sausage as a substitute)

1/2 cup diced Hatch green chilies (fresh or canned, drained if canned)

6 large eggs

1/4 cup milk

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

1 ripe avocado, sliced (for serving)

Fresh cilantro, chopped (for garnish)

Salsa or hot sauce (for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This ensures even cooking for your breakfast tacos.

    Prepare the Tortillas: Lightly coat a muffin tin with cooking spray. Take each corn tortilla and gently press it into the cups of the muffin tin to create taco shapes. If necessary, overlap the tortillas slightly to ensure they fit snugly.

      Assemble the Filling: In a medium mixing bowl, combine the crumbled breakfast sausage, diced Hatch green chilies, and a sprinkle of salt and pepper. Stir the mixture thoroughly to combine all the flavors, then set it aside.

        Make the Egg Mixture: In a separate bowl, whisk together the eggs, milk, garlic powder, onion powder, and a pinch of salt and pepper. Whisk until the mixture is well combined and frothy, ensuring fluffy eggs in your tacos.

          Fill the Tacos: Divide the sausage and Hatch chili mixture evenly among each tortilla cup. Then, carefully pour the egg mixture over the fillings, filling each taco generously. Finally, top each taco with a generous handful of shredded cheddar cheese, allowing it to melt beautifully during baking.

            Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg mixture is set and the cheese is bubbly and melted to a golden perfection.

              Serve: Once baked, allow the tacos to cool for a couple of minutes. Gently remove them from the muffin tin and arrange on a serving platter. Serve with fresh avocado slices on the side, and garnish each taco with a sprinkle of chopped cilantro. Don’t forget to provide salsa or hot sauce for those who love an extra kick!

                Enjoy: Serve warm and revel in the delightful combination of flavors in your Hatch Chili Baked Breakfast Tacos!

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4