Breakfast Tacos, Maple Pecan Muffins

Breakfast Tacos, Maple Pecan Muffins

A lot of children are out of school for the summer, so you may be having a problem coming up with new options to fix them for breakfast. Most kids are easily bored with breakfast and sometimes choose to skip it. However, the following recipes might get their attention and provide the kids and you something to enjoy for breakfast.

You’ll probably have most of the ingredients on hand, and neither recipe takes much time to make and get on the table.

So, put away those cereal boxes and pancake mix and treat the youngsters and yourself to these yummy Breakfast Tacos and Maple Pecan Muffins.


4 eggs

4 flour tortillas

1 cup chopped, cooked ham

1 cup grated cheddar/Monterey Jack cheese

1/4 cup chopped green onions

Salsa (optional)

Scramble eggs in skillet. Lay tortillas flat and spoon eggs over the 4 tortillas.

Sprinkle with ham, cheese and green onions. Fold over to enclose filling.

Place tacos in a microwave-safe dish and microwave about 30 seconds or until cheese is melted. Serve immediately with or without several tablespoons of salsa inside each taco.


1/2 cup powdered sugar

1 tablespoon maple or maple-flavored syrup

1 teaspoon water

1 1/2 cups all-purpose flour

1/2 cup whole wheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 beaten egg

3/4 cup milk

1/3 cup cooking oil

1/3 cup maple or maple-flavored syrup

1/2 cup chopped pecans

Grease 12 muffin cups. In a small bowl, stir together powdered sugar, 1 tablespoon syrup and water. Set aside.

In a large bowl, stir together all-purpose flour, whole wheat flour baking powder, baking soda and salt. Make a well in the center.

In a medium bowl, combine egg, milk, cooking oil and 1/3 cup syrup. Add to flour mixture all at once. Stir just until moistened (batter should be lumpy). Fold in nuts.

Spoon batter into the prepared muffin cups, filling each 2/3 full. Bake in a 400-degree oven about 20 minutes or until golden. Transfer muffins from pan to a wire rack. Drizzle powdered sugar mixture over muffins. Cool slightly. Makes 12 muffins.

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