Breakfast Tacos

If you're a big breakfast person like me, then you are going to love this breakfast idea! This triple threat is the perfect combination of sweet and salty, and soft and crispy. These breakfast tacos have a little something for everyone.

                               
For this recipe, I used the Kinnikinnick Pancake and Waffle Mix and it made these pancakes so light and fluffy. I usually make my pancakes from scratch but I've been meaning to try this pancake mix for sometime and I can promise it did not disappoint.
                 
When cooking bacon, I find it much easier to just pop it in the oven rather than fry it on a pan. Being able to multitask in kitchen is important because the goal is to try and get all the food ready around the same time. We don't want cold eggs and pancakes, however cold bacon is always delicious. 
                                                           

INGREDIENT NOTES

  • Pancakes: As mentioned, I used a boxed pancake mix but you're more than welcome to make yours from scratch. Don't forget to add that vanilla extract!
  • Bacon: Cooking bacon in the oven always makes the crispiest bacon. 
  • Eggs: The key to fluffy scrambled eggs is to add almond milk or any other plant based milk. Simply beat the almond milk with the eggs in a bowl and get ready to have the fluffiest scrambled eggs. 

 

BREAKFAST TACOS

The perfect idea for all breakfast lovers. With a little something for everyone, these tacos have the perfect ratio of soft to crunchy in every bite. 

              PREP TIME: 15 mins             BAKE TIME: 20 mins             TOTAL TIME: 35 mins    

 

EQUIPMENT

Baking Sheets
Griddle or pan

PANCAKE INGREDIENTS

1 egg, beaten
1 cup Kinnikinnick Pancake and Waffle mix 
1 tbsp vanilla extract
1 tbsp canola oil
¾ cup almond milk

SCRAMBLED EGG INGREDIENTS

2 eggs, beaten 
1 tbsp unsalted vegan butter
2 tbsp almond milk
Salt and pepper, to taste 

EXTRA INGREDIENTS

6 slices of bacon
                  

INSTRUCTIONS

  1. Preheat the oven to 400º F. Line a baking sheet with parchment paper and spread the bacon on the pan.
  2. In a large mixing bowl, add 1 egg, almond milk and canola oil and mix until fully combined. Then add in 1 cup of Kinnikinnik's Pancake and Waffle mix and mix thoroughly. Lastly, add in the vanilla extract and set aside.
  3. Turn on your griddle and heat to 400º F. While waiting for that to preheat, place your bacon in the oven and cook for 10-15 minutes. Start pouring your batter on to the griddle and cook each side for 2-3 minutes per side, or until golden brown and set aside. Batter should make 8-10 pancakes. 
  4. Check on bacon and if crispy, remove from the oven and place bacon pieces on paper towel to soak up the oil.
  5. Heat a small pan on the oven. Add 2 eggs and almond milk into a small bowl and beat until fully combined and fluffy. Add vegan butter to the heated pan and pour in egg mixture. Use spatula to keep moving the eggs around until they are cooked and nice and light. Remove and set aside.
  6. Assemble the breakfast taco by putting 3 or 4 folded pancakes side by side. Add in 1-2 slices of bacon each taco and then add a spoonful of scrambled eggs. Lastly, top off with some maple syrup and enjoy the ultimate breakfast lovers dream.
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