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Loaded Southwest Breakfast Tacos

Tacos you can have for breakfast! Loaded with roasted butternut squash chunks, crunchy cabbage, spicy salsa, scrambled eggs, cheddar cheese, and guacamole to start your day off right! Vegetarian. 
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 Tacos
Author Stacey Eckert

Ingredients

Roasted Butternut Squash -

Breakfast Taco Ingredients -

  • 6 eggs, scrambled
  • 1 avocado, mashed
  • 1 cup red cabbage, sliced thin
  • 1/2 cup Pace Salsa
  • 1/2 cup cheddar cheese, shredded
  • 1/4 cup green onions, sliced
  • 4 tortillas

Instructions

  • Preheat the oven to 400 degrees.
  • Bake the whole squash for 25 minutes, remove from the oven and let it cool for 10 minutes.
  • Peel it, remove the seeds, and cut it into 1 inch chunks. Toss the chunks in olive oil and lay them on a parchment lined tray. Add garlic powder, cumin, paprika, garam masala, sea salt, and pepper to a small bowl and mix it together. Sprinkle the seasonings over the squash chunks, and mix it with your hands to make sure each piece is coated with the seasonings. Bake for 15-20 minutes, or until tender, and flip the squash over halfway through.
  • While the squash is baking, cook the scrambled eggs. Set aside until you're ready to assemble the tacos.
  • Build the tacos! Spread the guacamole on the tortilla, add the eggs, squash chunks, red cabbage, salsa, and green onions. Enjoy!