Easy Mini Brunch Tacos
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
Preparation
- 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.
