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Breakfast tacos have quickly become a beloved staple in modern cuisine, celebrated for their delicious versatility and ease of customization. Originating from the vibrant food culture of the American Southwest, these handheld delights have transcended regional boundaries, capturing the hearts and appetites of breakfast enthusiasts everywhere. Whether filled with scrambled eggs, savory meats, or fresh vegetables, breakfast tacos offer a delightful way to start the day.

Mini Breakfast Biscuit Tacos

Start your mornings off right with Mini Breakfast Biscuit Tacos! This simple and innovative recipe combines the beloved flavors of breakfast tacos with flaky, buttery biscuit dough for a delightful twist. Perfect for busy mornings or casual brunch gatherings, these mini tacos can be filled with scrambled eggs, cheese, and your favorite proteins or veggies. Quick to prepare and customizable, this bite-sized breakfast option is sure to become a favorite in your meal rotation. Explore endless filling possibilities and enjoy a delicious start to your day!
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Ingredients
  

1 can (16.5 oz) refrigerated biscuit dough

4 large eggs

1/2 cup shredded cheddar cheese

1/2 cup diced cooked bacon or sausage

1/4 cup diced bell pepper

1/4 cup diced onion

Salt and freshly ground black pepper to taste

Olive oil or cooking spray for greasing

Fresh cilantro or parsley for garnish (optional)

Hot sauce (optional, for serving)

Instructions
 

Preheat & Prep: Start by preheating your oven to 350°F (175°C). While the oven is heating, take a moment to lightly grease the cups of a muffin tin with olive oil or cooking spray to prevent sticking.

    Prepare Biscuits: Open the can of biscuit dough and separate each individual biscuit. Using your hands or a rolling pin, flatten each biscuit into a disc approximately 1/4-inch thick. Carefully press each disc into the cups of the prepared muffin tin to form small cups that will hold the taco filling.

      Bake Biscuit Cups: Once the biscuit cups are formed, place the muffin tin in the preheated oven. Bake for 10-12 minutes, or until the biscuit cups are beautifully golden brown. After baking, remove the muffin tin from the oven and allow the cups to cool slightly before handling.

        Cook Filling: In a medium skillet placed over medium heat, add a splash of olive oil. Add the diced onion and bell pepper, sautéing them until they are tender and fragrant, which should take about 3-5 minutes. Meanwhile, crack the eggs into a bowl, season them generously with salt and freshly ground black pepper, then whisk until well combined. Pour the eggs into the skillet with the sautéed vegetables and cook while stirring, scrambling them until just set. Finally, add the cooked bacon or sausage and shredded cheddar cheese, mixing well until the cheese is melted and everything is heated through. Remove the skillet from the heat.

          Assemble Tacos: Carefully remove the baked biscuit cups from the muffin tin, taking care not to break them. Spoon the egg and meat mixture generously into each biscuit cup, filling them to the brim.

            Garnish & Serve: Finish the dish by topping each biscuit taco with fresh cilantro or parsley for a pop of color and flavor, if desired. Serve them warm alongside a bottle of hot sauce, perfect for those who like a little extra heat!

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes 12 mini tacos