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Breakfast is often hailed as the most important meal of the day, and what better way to kickstart your morning than with a delicious and satisfying plate of breakfast tacos? This versatile morning meal has gained immense popularity, especially in regions like Texas and California, where the fusion of traditional Mexican flavors with American breakfast staples has created a culinary phenomenon. Baked breakfast tacos combine the convenience of a quick meal with a burst of savory goodness that tantalizes the taste buds and fuels you for the day ahead.

Baked Breakfast Tacos

Start your day with a burst of flavor and satisfaction with baked breakfast tacos! These versatile tacos blend traditional Mexican notes with American breakfast favorites, creating a culinary delight that's both quick and nourishing. With crispy tortillas filled with savory eggs, lean meats, and fresh veggies, you can easily customize each taco to fit your taste. Perfect for families or busy mornings, this dish offers easy preparation and endless flavor combinations. Enjoy a delicious and hearty start to your day!
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Ingredients
  

8 small corn tortillas

1 cup cooked chorizo (or turkey sausage)

6 large eggs

1/4 cup milk

1/2 cup diced bell peppers (any color)

1/2 cup diced onions

1 teaspoon garlic powder

1 teaspoon ground cumin

Salt and pepper, to taste

1 cup shredded cheddar cheese

1/2 cup salsa

Fresh cilantro, for garnish

Sliced avocado, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Generously spray a muffin tin with cooking spray to prevent sticking.

    Prepare the Tortillas: In a dry skillet over medium heat, warm the tortillas for about 30 seconds on each side until they become pliable. Layer two tortillas together, then carefully press them into the muffin tin to form a base for your taco shells. Repeat this process for all tortillas until the muffin tin is filled.

      Cook the Filling: In a medium skillet, add the cooked chorizo, diced bell peppers, and diced onions. Sauté the mixture over medium heat for approximately 5-7 minutes or until the vegetables become tender. Season the filling with garlic powder, ground cumin, salt, and pepper, ensuring an even distribution of flavors.

        Whisk the Eggs: In a large mixing bowl, crack the eggs and whisk them together with the milk until well blended. Pour this egg mixture into the skillet containing the chorizo and vegetables. Stir gently, cooking until the eggs are just set but still slightly soft, about 3-4 minutes. Stir occasionally to prevent sticking and ensure even cooking.

          Assemble the Tacos: Evenly spoon the egg and chorizo filling into each tortilla shell. Top each filled taco with a generous sprinkle of shredded cheddar cheese, ensuring it covers the filling.

            Bake: Transfer the muffin tin to the preheated oven and bake for 15-20 minutes. Keep an eye on them until the cheese is melted, bubbly, and the edges of the tortillas are golden brown.

              Serve: Carefully remove the muffin tin from the oven and allow the breakfast tacos to cool for a few minutes. Once cool enough to handle, gently lift each taco from the muffin tin. Serve hot, topped with fresh salsa, a sprinkle of cilantro, and slices of avocado for a delightful finish.

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

                  - Presentation Tips: Arrange the breakfast tacos on a colorful platter and garnish with additional cilantro and lime wedges to enhance the presentation. Consider adding a small bowl of extra salsa on the side for dipping. Enjoy!