Egg & Roasted Veggie Tacos

Is there one specific way to eat that you know will always get your kids to try something? If my kids can dunk something in a sauce, its gonna be eaten. But better yet – if it comes in the form of tacos, its culinary gold.

I knew that using shredded/spirailized veggies inside a tacos would be a fun and easy way to get my kids to realized the phrase “roasted vegetables” wasn’t that scary. By adding them to a dish I knew they would eat (breakfast tacos!) and making the pieces small, I knew they would be more likely to eat them.

Because saying “we are having roasted brussels sprouts, parsnips and kale for dinner!!!” might be met with a “that’s disgusting” face, but telling them we are having breakfast tacos with rainbow veggies would go down without a hitch!

Ok, I see the look on your face – you are seriously doubting that kids will eat this, that it is really is easy, and that it tastes great. But trust me on this, ok? I’ve got some easy tips on how you can make this super quick and easy.

The roasted veggies combine with a hint of thyme and sage and are roasted to perfection. There are some crunchy, crispy bits, some lovely flavors, and a gorgeous array of colors. Layer that on top of a bed of baby kale leaves, and top of all off with soft scrambled eggs and some freshly grated fontina cheese, and you have yourself a healthy and delicious meal!

I love serving eggs for all meals of the day – we don’t keep eggs for breakfast, but use them for easy lunches, quick dinners, and even snacks, too!

For more information on how awesome eggs are, and to find more recipes that use them, check out the Iowa Egg Council‘s website or visit them on Facebook!

Interested in other great eggs for dinner recipes? Try:

• Pulled Pork Bahn Mi – This Banh Mi Recipe uses leftover pulled pork and is an easy weeknight meal the whole family will love. Crispy Bread is slathered in a spicy lime tahini mayo (its not too spicy for the kids, though!), a quick pickled vegetable slaw, and a gorgeous runny egg. It’s the weeknight meal you have been dreaming of! 
• Easy Shakshuka Recipe – Shakshuka is a flavorful Middle Eastern breakfast recipe that is perfect for dinner. Eggs poached in a homemade tomato sauce and topped with crumbled feta cheese and cilantro, and served with crusty bread. This easy shakshuka recipe is a flavorful and quick meal that uses eggs for dinner!
• Easy Greek Yogurt Curried Egg Salad Recipe – This curried egg salad is about to become your new favorite way to use leftover hard boiled eggs! Packed with healthy ingredients and amazing flavor, this takes your regular egg salad sandwich and kicks it up a notch!

Roasted vegetable shortcuts

This easy and quick breakfast tacos recipe is a cinch to throw together – especially if you use a few grocery store hacks!

Buy your vegetables pre-shredded or spiraled if you can – Not only will it save you a ton of time in preparing the vegetables, but you can also roast a big bunch at one time that you can use all week in salads, as are easy side dish, or  over eggs.

I was able to find the brussels sprouts and carrots pre-shredded, and I bought a mix of spiralized parsnips and butternut squash, which left me only the beets that I needed to cut. I even bought the kale pre-washed and cut into bite sized pieces.

My girls loved that they were able to help with essentially every step of this (except for the julienne of the beet, I kept that task for myself) meal.

Get your Kids in the Kitchen

• Children aged 0-3  can help pick out the ingredients at the store, measure the seasoning, and help set the table.
• Children aged 4-7 can help crack and scramble eggs, shred the cheese, and prep the vegetables.
• Children aged 8-12 can help can help cook the eggs, julienne the vegetables, and help