Cheesy Double Decker Breakfast Tacos



Try these craveable breakfast tacos made with Path of Life All Natural Tex Mex Corn & Mukimame!


  • 1 Bag (10 oz.) Path of Life All Natural Tex Mex Corn & Mukimame
  • 12 Hard Taco Shells, prepared according to package directions
  • 12 (16-in.) Flour Tortillas
  • 2 Cups Shredded Chihuahua or Quesadilla Cheese (see Chef's Tip)
  • 10 Eggs
  • ¼ Cup Half and Half
  • ½ Tsp. Salt
  • ⅛ Tsp. Black Pepper
  • 2 Tbsp. Olive Oil
  • ¾ Cup Green Salsa
  • Chopped Fresh Cilantro (optional)


Chef’s Tips: Although pre-shredded bagged cheeses will work for this recipe, try to use block cheese and shred with a cheese grater. Pre-grated cheeses don’t melt as well and are not as creamy.

  1. Preheat oven to 350°F. Combine eggs, salt, pepper and half and half in a medium mixing bowl. Whisk well with a wire whisk. Heat oil in a large (12-in.) non-stick skillet over medium heat until hot. Add egg mixture. Cook and stir 3-4 minutes or just until eggs begin to set. Set eggs aside and keep warm.
  2. Heat a clean (12-in.) non-stick skillet or griddle over medium heat until hot. Add two flour tortillas to pan and top each with about 2 ½ tbsp of cheese. Cook 2-3 minutes or until cheese is melted.
  3. Working quickly, top flour tortilla with taco shell and carefully fold flour tortilla over taco shell so it sticks. Place onto a cookie sheet. Repeat with remaining flour tortillas, cheese and taco shells.
  4. Fill taco shells with egg mixture. Bake 4-6 minutes or until tacos are warmed. Meanwhile, prepare Tex Mex Corn & Mukimame according to package instructions. Remove tacos from oven. Top with salsa and Tex Mex Corn & Mukimame. Sprinkle with cilantro, if desired.

Feeds: 6