These flavorful and nutritious breakfast tacos are my latest favorite way to start my family’s day! They’re full of things everybody loves, and just enough to fill you up without slowing you down!
You’d think I’d be done with apologizing for not breaking out my fall recipes as we’re {yahoo!!} starting to get into some closer-to-fall-temperature days. That was my original plan. But my garden isn’t done with churning out beautiful summer produce. We’ve got tomatoes and fresh herbs for days out here, and we’re starting to pull up new potatoes!
Which, added to the beautiful sweet corn we keep swinging through our farmers’ market to pick up, make the perfect foundation for these delicious, filling, and not too heavy breakfast tacos!
Whenever we grill, I always throw a couple of extra corn cobs on the grill to have it ready for these tacos, for salads, and for other recipes, so I had the corn ready to go. I sliced up the new potatoes and roasted those with butter, salt, and pepper at 425F for about 15 minutes, and then they were ready to go.
And that was more than enough time to shred some basil and some arugula and whip up some creamy scrambled eggs. I left the corn off Scott’s and added bacon to his and Marcus’s plate, and they were happy as, well, the carnivorous man-creatures they are.
To make my corn, I slather it in butter and Santa Maria seasoning and wrap it in foil, and then throw it on the grill as long as I’m grilling whatever else it is I’m cooking – usually about 15-20 minutes. When you take it off, it’s hot and cooked and just the right mix of tender and crisp. My friends and family love it that way, so that’s usually what we have. When I’m able to find corn with its husks still on, though, it goes on the grill with the silks trimmed and the husk on for about 15 minutes. You get a great smoky and charred flavor, and then you add all the butter and seasoning. Yum!
But if you’re looking for tasty corn for this recipe and you don’t have grilled corn at the ready {or if that’s just not your thing}, you can cook it up in about 15 minutes in a hot butter bath on your stove. Which is pretty much what it sounds like. You get a large stockpot or Dutch oven, fill it with water, and bring it to a boil, add a generous gob of butter {that’s a technical term I get from my grandmother, and I estimate it’s about 3-4 tbsp} and simmer shucked corncobs in it until the corn is tender. If you’re not using salted butter, add a couple large pinches of salt to the water.
Or if you’re my husband, who isn’t a corn fan, you just skip it all together. I’d say it was his loss, but he thought the breakfast tacos were fantastic just the same.
[lt_recipe name=”Corn and Tomato Breakfast Tacos” summary=”These flavorful and nutritious breakfast tacos are my latest favorite way to start my family’s day! They’re full of things everybody loves, and just enough to fill you up without slowing you down!” servings=”2″ total_time=”25M” print=”yes” image=”https://homefrontcooking.com/wp-content/uploads/2020/09/Corn-and-Tomato-Breakfast-Tacos-1351-1024×683.jpg” ingredients=”4 tbsp butter, divided;8-10 new potatoes, chopped;1 cup arugula or spinach, chopped;1-2 ears corn, cooked, kernels sliced from cob;4 large eggs;4 small tortillas;6 grape tomatoes, chopped;2 oz goat cheese, crumbled;1/4 cup basil leaves, shredded;salt and pepper to taste” ]Preheat oven to 425F. Line a baking sheet with aluminum foil.;Melt 2 tbsp butter in a microwave safe bowl. Chop the new potatoes and spread on the aluminum foil, drizzling the butter over the potatoes. Season with salt and pepper to taste.;Bake the potatoes at 425F for 15 minutes or until slightly brown and crispy.;While the potatoes are cooking, heat a skillet over medium heat. Add 1 tbsp of butter and let melt. Swirl the pan to coat.;In a small bowl, beat the eggs until the edges are slightly frothy. Add to the skillet and cook without touching for about a minute, or until the edges begin to firm. Stir and continue to cook until the eggs are as firm as preferred.;Set out 4 small tortillas on a couple of plates. Layer in shredded arugula, potatoes, corn, scrambled eggs, the chopped tomatoes, goat cheese, and shredded basil leaves. Season with salt and pepper to taste.;Serve and enjoy![/lt_recipe]
We’ve also made these with mozzarella and parmesan cheese in the past, and a number of other cheeses would probably work, but so far in our low-dairy experiments, goat cheese has been the only cheese that doesn’t give my husband any difficulty. If you feel like you’re seeing a lot of goat cheese around here as opposed to other cheeses, that’s why!
What are your favorite breakfast taco combos?
