Grilled Mexican breakfast tacos
4
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
No need to relegate the grill to just lunches and dinners. When the weather is lovely, you’ll enjoy firing it up and spending a little time outside cooking breakfast. While you cook the egg mixture in a cast-iron skillet on the grill, you can warm and char the tortillas on the grill rack around the pan.
Ingredients
Cooking spray
4 spray(s)
Sweet mini peppers
4 item(s)
Scallions
2 medium
Corn tortilla
8 tortilla(s), medium
Egg
8 large egg(s)
2% reduced fat milk
3 Tbsp
Kosher salt
¼ tsp
Salsa
¾ cup(s)
Cilantro
½ cup(s)
Hot sauce
4 tsp
Crumbled queso fresco cheese
¼ cup(s)
Instructions
1
Coat a 10-inch cast-iron skillet with cooking spray. Set the pan on an unheated grill; coat the grill rack around the pan with cooking spray. Close the grill lid, then heat the grill to medium-high (about 450°F).
2
When the grill and pan are hot, add the bell peppers and scallions to the skillet; sauté, stirring occasionally, for 3 minutes. As the vegetables cook, start warming the tortillas by arranging as many as will fit on the grill rack around the skillet; cook until lightly charred, about 20 seconds per side.
3
In a large bowl, whisk together the eggs, milk, and salt. Add the egg mixture to the vegetables in the skillet. Cook, stirring frequently to scramble, until the eggs are done, 4 to 5 minutes. Divide the egg mixture evenly among the tortillas; top the tacos evenly with salsa, cilantro, hot sauce, and cheese.
4
Serving size: 2 tacos
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