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In recent years, the culinary world has witnessed an explosion of creativity, particularly when it comes to breakfast offerings. Gone are the days of simply serving scrambled eggs or toast; today’s breakfast enthusiasts are on the lookout for innovative dishes that combine fun with flavor. Enter the Mini Pumpkin Waffle Breakfast Tacos—a delightful twist on traditional breakfast fare that embodies the spirit of the season. These mini tacos seamlessly blend the warm, comforting flavors associated with fall into a fun, portable format that's perfect for both leisurely weekends and busy weekday mornings.

Mini Pumpkin Waffle Breakfast Tacos

Discover a delicious twist on breakfast with Mini Pumpkin Waffle Breakfast Tacos! These fun, portable tacos combine crispy pumpkin waffles with savory fillings like scrambled eggs, cheese, and your choice of meats or veggies. Perfect for autumn mornings, these delightful treats not only capture seasonal flavors but also offer a healthy boost with pumpkin's nutritional benefits. Dive into this creative breakfast dish that’s bound to impress friends and family!
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Ingredients
  

For the Pumpkin Waffles:

1 cup all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/4 teaspoon salt

1 cup milk

1/2 cup pumpkin puree

1 large egg

3 tablespoons melted butter

1 teaspoon vanilla extract

For the Taco Filling:

6 large eggs

1/4 cup milk

1 teaspoon salt

1 teaspoon pepper

1/2 cup shredded cheddar cheese

1/2 cup diced cooked bacon or sausage (optional)

Fresh cilantro or parsley for garnish

For the Maple Cream Sauce:

1/2 cup heavy cream

1/4 cup maple syrup

1 teaspoon vanilla extract

Instructions
 

Prepare the Waffle Batter: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt. In another bowl, combine the milk, pumpkin puree, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.

    Cook the Waffles: Preheat your waffle iron according to the manufacturer's instructions. Grease it lightly if needed. Pour in about 1/4 cup of batter for each mini waffle, cooking until golden brown and crispy. This should take about 3-5 minutes depending on your waffle iron. Repeat until all the batter is used.

      Prepare the Taco Filling: In a skillet, whisk together the eggs, milk, salt, and pepper. Cook over medium heat, stirring gently until the eggs are scrambled and just set, about 5-7 minutes. Stir in the cheese and cooked bacon or sausage, if using, until melted and well combined.

        Make the Maple Cream Sauce: In a small saucepan, combine the heavy cream, maple syrup, and vanilla extract. Cook over low heat, whisking until warmed through and slightly thickened. Remove from heat.

          Assemble the Tacos: Take a mini pumpkin waffle and form it into a small taco shape. Fill with the scrambled egg mixture, then drizzle with the maple cream sauce. Garnish with fresh cilantro or parsley.

            Serve: Arrange the mini breakfast tacos on a platter and serve warm, with extra maple cream sauce on the side for drizzling.

              Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4-6 servings