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Breakfast Tacos with Pancake Tortillas
30 minutes
Taco Tuesday just called and said they want this recipe! If you are a breakfast lover like us then you should give this recipe a try. Food is an everyday necessity and sometimes it’s fun to play around with it and get creative. This sweet and savory recipe is quick, simple, and (PA)n(C)a(K)(ED) with flavor.

Ingredients

Pancake Ingredients: 

  •  1 cup of pancake mix (I used Kodiak cakes)
  •  1 egg
  • 1 cup almond milk

Taco Filling:

  • 3 scrambled eggs
  • 2 slices of turkey bacon
  • Sliced mushrooms
  • Sliced avocado
  • ½ tsp MRM Organic Mesquite powder
  •  Salt and pepper
  • 1 tbsp Peanut Butter (optional)
  • Millet cereal puffs (optional)

Directions

  • Add pancake mix, egg, and almond milk to a large mixing bowl.
  • Whisk the contents together until fully mixed.
  • Heat a large skillet on medium heat and spray with nonstick spray.
  • Once the pan is hot add a spoonful of pancake mix until it’s roughly the size of a corn tortilla (make sure the pancakes aren’t too thick).
  • Cook for about a minute on each side.
  • Once your pancakes are fully cooked set them aside.
  • Using the same pan add a little nonstick spray and add mushrooms.
  • Sautee for a minute and then add the scrambled eggs and a little salt and pepper.
  • Once the eggs are cooked to your liking remove them from the pan.
  • Last but not least, add your turkey bacon to the pan and sprinkle the MRM mesquite powder on both sides and cook for about 2-3 minutes on each side until you have your desired crispiness.
  • Once you have everything cooked add all of the delicious contents with the sliced avocado to the pancake tortillas.
  • To spice things up I microwaved 1 tbsp. of peanut butter until it melted then drizzled it on top of the tacos.
  • I had some Millet cereal puffs so I added that on top as well for a little crunch.
  • Both of these are optional but you could also add salsa too!

Nutrition Information

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