Roasted Vegetable Breakfast Tacos
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!
Servings: 4 servings
Calories: 635kcal
Ingredients
For Roasted Vegetables:
- 2 beets
- 2 medium carrot
- 12 brussels sprouts
- 2 medium parsnip
- ½ butternut squash
- 2 TBSP EVOO
- salt/pepper to taste
- ½ tsp dried thyme
- ½ tsp dried sage
For Serving:
- 6 eggs scrambled (or fried or poached!)
- 8 soft corn tortillas
- 1.5 cups torn baby kale leaves
- 2 cups shredded fontina cheese
Instructions
- 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.
Assembly:
- For each taco, layer the fresh torn kale, roasted vegetables, scrambled eggs and shredded fontina cheese into a soft corn shell and enjoy!
Notes
- 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
Nutrition
Serving: 1g | Calories: 635kcal | Carbohydrates: 47g | Protein: 31g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 323mg | Sodium: 697mg | Fiber: 10g | Sugar: 10g
