Baked breakfast tacos to-go + salsa verde

Baked breakfast tacos to-go + salsa verde

Tacos. For breakfast. On the go. Well, it looks like my brain has finally decided to unionize and go off strike! After a month of high octane travel to Iceland, Sweden and Philly, wedding attending and planning, and my own wedding (woopwoop), I crashed a little after coming back to LA and pretty much slept, read, beached and went to Cross Fit. 

BakedBreakfastTacos-6My meals were either smoothie bowls or a modge podge bowl of veggies with hummus & guac. There was little to no room left for cooking or creativity. Until I was reminded that I had a deadline for a recipe for the farmers market coming up. Given free reign at the market with the summer bounty was enough to get me moving again. BakedBreakfastTacos-5It was time I whipped up something savory for the article and since it’ll be published in the fall, something quick, warming & on-the-go for when schedules return to hectic chaos of the school year. BakedBreakfastTacos-3Not to mention peppers, tomatillos & sweet potatoes will be available everywhere you go. BakedBreakfastTacos-2


  • Servings: 6
  • Time: 45min
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6 4-inch corn tortilla shells, room temperature
6 medium eggs
1/2 small white onion, chopped
1 medium sweet potato, cubed into small pieces
2 oz. cotija, feta, or any crumbly cheese
Fresh cilantro, chopped
S & P to taste
Salsa verde (see recipe below)

Preheat oven to 350˚F.
Heat olive oil over medium heat in a medium skillet. Add onion to skillet and cook for 4-5 minutes, until soft. Add in sweet potato cubes and cook, stirring occasionally, for 5-7minutes. Add S & P to taste. Remove from heat.
Prepare 6 muffin tins or ramekin dishes by spraying liberally with olive oil. Take each tortilla and cut a slit from the middle to the outer edge to prevent cracking. Carefully work tortilla shell into tin or ramekin, folding over itself to form a funnel shape.
Layer each cup with a layer of the sweet potato mixture on the bottom, salsa verde and then crack an egg in each cup. Place in the oven for 16-18 minutes, until the egg white is set. Sprinkle a bit of the cheese onto each cup & top with fresh cilantro and remaining salsa verde.

Salsa verde:
8oz. tomatillos, husks removed
1-2 jalapeño peppers, depending on spicy preference
1 clove garlic
1/4 c. chopped onion
1/4 c. cilantro
1 tsp. sea salt

Turn broiler on high and place tomatillos, pepper and garlic in a oven safe dish and place on the highest rack until darkly roasted, about 4-5 minutes. Turn over to roast the other side for another 4-5 minutes. Place contents to a blender or food processor with remaining ingredients and blend.