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Breakfast is often heralded as the most important meal of the day, and what better way to start your morning than with a delightful dish that combines bold flavors and satisfying textures? Enter Hatch Chile Baked Breakfast Tacos—a mouthwatering recipe that features the vibrant taste of hatch green chiles, savory breakfast sausage, and fluffy eggs, all nestled in a crispy corn tortilla. This dish not only tantalizes your taste buds but also provides a well-rounded meal to fuel your day.

Hatch Chili Baked Breakfast Tacos

Start your day off right with Hatch Chile Baked Breakfast Tacos! This delicious recipe combines the vibrant flavors of hatch green chiles, savory breakfast sausage, and fluffy scrambled eggs, all wrapped in crispy corn tortillas for a satisfying morning meal. Perfect for busy weekdays or leisurely brunches, these tacos are not only tasty but also nutritious, providing a balanced blend of protein, vitamins, and fiber. Dive into the simplicity of this delightful dish that promises to energize your mornings!
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Ingredients
  

10 small corn tortillas

1 cup cooked and crumbled breakfast sausage (can substitute with plant-based sausage)

6 large eggs

1/4 cup milk (or your choice of non-dairy milk)

1 cup shredded cheddar cheese

1 cup diced hatch green chiles (fresh or roasted)

1/2 cup diced onion

1/2 cup diced tomatoes

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Optional: Sour cream or Greek yogurt (for serving)

Instructions
 

Preheat Oven: Start by preheating your oven to 375°F (190°C) to ensure it reaches temperature while you prepare the ingredients.

    Sauté the Vegetables: In a medium skillet, drizzle a small amount of olive oil and heat it over medium heat. Once hot, add the diced onion and sauté for about 4-5 minutes, or until translucent. Next, add the diced hatch chiles and tomatoes. Sauté the mixture for another 2-3 minutes, just until heated through. Remove the skillet from heat and set it aside.

      Prepare the Egg Mixture: In a large mixing bowl, crack the 6 large eggs and add the milk, along with the garlic powder, ground cumin, salt, and pepper. Whisk everything together until fully combined and frothy. Gently fold in the crumbled sausage, the sautéed vegetables, and half of the shredded cheese until evenly distributed.

        Assemble the Tacos: Take a muffin tin and lightly spray each cup with cooking spray to prevent sticking. Carefully press each corn tortilla into a muffin cup, forming a small cup shape. Fill each tortilla cup generously with the egg mixture, being cautious not to overfill, as the egg will expand during baking.

          Bake: Place the prepared muffin tin into the preheated oven. Bake for 15-20 minutes, or until the egg is set and the tortillas have developed a slightly crispy texture.

            Add Toppings: Once baked, carefully remove the muffin tin from the oven. Sprinkle the remaining shredded cheese on top of each taco. Return to the oven for an additional 3-5 minutes, or until the cheese is melted and bubbly, creating an enticing golden layer.

              Garnish and Serve: Allow the tacos to cool for a minute before gently removing them from the muffin tin. Serve the breakfast tacos warm, garnished with freshly chopped cilantro and a dollop of sour cream or Greek yogurt, if desired.

                Prep Time: 15 mins | Total Time: 40 mins | Servings: 10

                  - Presentation Tips: Serve the tacos on a vibrant platter, adding a sprinkle of extra cilantro and perhaps a few lime wedges on the side for a zesty touch.