Easy Mexican Mini Brunch Tacos

Easy Mini Brunch Tacos

Anytime is taco time! Try Old El Paso™ Stand ‘N Stuff™ mini bacon, corn, egg and feta Mexican brunch taco today!
  • 15 Minutes Total Time
  • Mild Spice Level
  • 7 Ingredients

Ingredients

  • 2 corn cobs, husks removed
  • 6 rashers streaky bacon, cut in half
  • 20g butter
  • 12 extra large eggs, whisked
  • Old El Paso™ Stand ’N Stuff™ Mini Tortillas
  • 50g feta, crumbled
  • Fresh coriander, to garnish

Instructions

  • Slice corn kernels from cobs and add to a hot frying pan and cook over a high heat for 5 minutes or until slightly blackened. Remove from pan and place aside
  • Add bacon to frying pan and cook, for 2 - 3 minutes each side or until crisp. Place on absorbent paper to drain the excess oil
  • Heat butter in large frying pan over medium heat. Add the egg mixture and cook, lifting and pushing with a wooden spoon from the outside to the centre - this keeps it light and fluffy. Cook for 2 minutes or until three-quarters of the mixture is cooked. Remove pan from heat and gently fold through corn and feta. The residual heat will complete the cooking
  • For Warm Mini Tortillas follow on pack instructions
  • Let the guests fill their warm Mini Tortillas with scrambled egg, bacon and top with coriander. Serve with plunger coffee or fresh fruit juice for the perfect brunch.