These easy roasted vegetable breakfast tacos make a quick and delicious breakfast or dinner. With just 20 minutes of time and packed with nutrients and protein, this kid-approved taco recipe is an easy and quick meal the whole family will love!
For Roasted Vegetables:
- 2 beets
- 2 medium carrot
- 12 brussels sprouts
- 2 medium parsnip
- 1/2 butternut squash
- 2 TBSP EVOO
- salt/pepper to taste
- 1/2 tsp dried thyme
- 1/2 tsp dried sage
6 eggs, scrambled (or fried or poached!)
8 soft corn tortillas
1.5 cups torn baby kale leaves
2 cups shredded fontina cheese
Preheat oven to 425
Spiralize the carrots, parsnips and butternut squash and then cut into smaller sections.
Shred the brussels sprouts, chop the kale, and julienne the beets.
Place all the veggies onto a rimmed baking sheet. Sprinkle with salt, pepper, sage, thyme and olive oil and toss to coat.
Roast for 10 minutes.
While the veggies are roasting, make the scrambled eggs. Crack the eggs into a medium sized bowl and whisk with a fork. Pour the whisked eggs into a warm skillet and cook, stirring occasionally, over medium-low heat until cooked through. Season with salt and pepper to taste.
- For each taco, layer the fresh torn kale, roasted vegetables, scrambled eggs and shredded fontina cheese into a soft corn shell and enjoy!
- Use bagged preshredded brussels sprouts and kale and pre-spiralized carrots, parsnips and butternut squash that you can find in the produce section of your local grocery store