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!
Total Time 15 Minutes
Spice Level Mild
Ingredients 7

Ingredient List

  • 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


  1. 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
  2. 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
  3. 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
  4. For Warm Mini Tortillas follow on pack instructions
  5. 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.