Can I prepare the filling the night before?

Yes. Roast the squash, tomatoes and beans up to 24 hours ahead, then chill them in a shallow airtight container. Reheat the mixture at 375°F for 8 to 10 minutes while you scramble fresh eggs, because reheated eggs lose their soft texture.

How long do the leftovers keep?

Keep the cooked vegetable mixture and eggs in separate airtight containers for up to 3 days. Store tortillas and fresh toppings separately, since assembled tacos soften within about 2 hours and the avocado darkens after one day. Use fresh avocado when serving again.

Can I make these tacos without eggs?

Replace eight eggs with 14 ounces of pressed firm tofu and 2 tablespoons unsweetened oat milk. Cook the crumbles over medium heat for 6 to 8 minutes, then season with 1/4 teaspoon extra kosher salt because tofu tastes milder.

Why did my squash turn watery?

The pan was probably crowded or the squash pieces were still wet. Use a 13×18-inch sheet pan, dry the cubes for 5 minutes and roast at 425°F with visible gaps. Lower heat steams the squash before its edges can brown.

Can I double the recipe for a brunch crowd?

Double every ingredient and use two 13×18-inch sheet pans on separate oven racks. Rotate the pans at minute 12 and allow 2 to 4 extra minutes, but don't pile both batches onto one pan or they'll steam. Keep airflow clear around both pans.

What's the best way to reheat Patty Pan Squash Breakfast Tacos?

Reheat only the squash and bean filling at 375°F for 8 minutes or in a skillet over medium heat for 4 minutes. Warm fresh tortillas separately at 350°F for 5 minutes, then add newly scrambled eggs and cold toppings.

Patty Pan Squash Breakfast Tacos

Description

These easy breakfast tacos bring quick brunch ideas to the table with golden patty pan squash, soft scrambled eggs and warm corn tortillas. The simple filling stays healthy and satisfying with black beans, avocado and fresh lime. The best part is the contrast between crisp-edged squash and creamy toppings. What makes this version different is the trick of roasting the squash at high heat. Make them for meal prep, a weeknight dinner, brunch, a potluck or a relaxed party.

Ingredients

Scale

1.5 pounds Patty pan squash
2 tablespoons Extra-virgin olive oil
1 teaspoon Smoked paprika
1/2 teaspoon Ground cumin
1/2 teaspoon Garlic powder
3/4 teaspoon Diamond Crystal kosher salt
1/4 teaspoon Freshly ground black pepper
1 cup Cherry tomato
1 cup Canned black beans
1 large Persian lime
8 large Large egg
2 tablespoons Whole milk
1 tablespoon Unsalted European-style butter
12 small Yellow corn tortilla
1 large Hass avocado
3/4 cup Cotija cheese
1/2 cup Fire-roasted tomato salsa
1/4 cup Scallion
1/4 cup Fresh cilantro

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Instructions

Preheat the oven to 425°F. Heat the oven to 425°F. Toss the 1/2-inch patty pan squash cubes with extra-virgin olive oil, smoked paprika, ground cumin, garlic powder, 1/2 teaspoon kosher salt and black pepper. Spread them in one loose layer and leave small gaps. Roast for 18 to 22 minutes. Turn the cubes with a thin spatula at minute 12 so two sides can color. Next, watch for deep golden edges and dry-looking surfaces while the centers stay tender. You’ll smell toasted cumin before the squash is ready. Pull the pan when a fork slides through with slight resistance. Go past 22 minutes and the smallest pieces collapse into mash. High heat drives off moisture before the squash turns soft.
Scatter quartered cherry tomatoes and drained black beans over the hot squash. Return the pan to 425°F for 6 to 8 minutes. Use a wide spatula to fold everything once at minute 4. Keep the tomatoes mostly intact. Then squeeze half the lime over the mixture and add 1/4 teaspoon kosher salt as soon as the pan leaves the oven. The tomatoes should wrinkle and release a few glossy juices. The beans should look hot and slightly dry at their edges. You’ll hear a soft hiss when the lime hits the pan. Remove it promptly. Bake longer than 8 minutes and the tomatoes flood the tray. Short finishing heat warms the beans without turning the vegetables watery.
Set a 10-inch nonstick skillet over medium-low heat, about 3 on a 10-dial. Whisk the eggs with whole milk for 30 seconds until no clear streaks remain. Melt the unsalted butter, add the eggs and drag a silicone spatula slowly from edge to center for 4 to 5 minutes. Pause 10 seconds between folds so soft curds can form. The eggs should look glossy and barely set when you remove the skillet. They’ll finish from residual heat within 60 seconds. You should hear only a quiet sizzle. Loud crackling means the pan is too hot. (I tested medium heat first, the eggs tightened before the tacos were assembled.) Gentle heat keeps the curds tender instead of rubbery.
Wrap the 12 yellow corn tortillas in foil and heat them at 350°F for 5 to 6 minutes. Keep them stacked so steam softens the edges. Then place three tortillas at a time on a plate. Spoon scrambled egg down each center and add the roasted squash mixture unevenly. Fold each tortilla into a loose U without pressing the filling flat. Patty Pan Squash Breakfast Tacos should bend without cracking and hold visible layers of egg, squash, beans and tomato. The tortillas will smell warm and corn-forward. Assemble each batch within 2 minutes. Wait longer and the tortillas stiffen as they cool. Trapped steam makes corn tortillas flexible enough to fold cleanly.
Top each taco with diced avocado, crumbled cotija, fire-roasted tomato salsa, scallions and cilantro. Cut the remaining lime half into four wedges and place one on each plate. Serve three tacos per 10-inch plate within 5 minutes while the fillings stay near 140°F. Use your fingertips to scatter toppings in uneven pockets so every bite isn’t identical. Look for creamy avocado against golden squash and red salsa, with a few dark beans showing through. Cotija should cling in small crumbles instead of blanketing the filling. Let the tacos sit longer than 10 minutes and the tortillas absorb moisture. Fast finishing preserves contrast between warm filling and fresh toppings.

Notes

Pro Tips:

Choose patty pan squash under 4 inches wide because the skin stays tender and the seeds won’t interrupt the 1/2-inch cubes.
Dry the squash cubes for 5 minutes after cutting because surface water blocks browning at 425°F.
Leave at least 1/2 inch between most squash pieces so hot air reaches the edges instead of trapping steam.
For Patty Pan Squash Breakfast Tacos, warm stacked tortillas at 350°F for 5 minutes and keep them wrapped until filling.
Pull the eggs when they still look slightly glossy because residual heat finishes them within about 60 seconds.
Spoon no more than 1 teaspoon salsa into one spot on each taco so the tortilla doesn’t soften too fast.
Finish with 1 to 2 teaspoons fresh lime juice per serving because acidity brightens the squash and salty cotija.

Storage: Store the roasted squash mixture and scrambled eggs in separate shallow airtight containers for up to 3 days. Keep tortillas, salsa, avocado, cotija and herbs apart. Don’t refrigerate assembled Patty Pan Squash Breakfast Tacos because the tortillas soften fast. Freeze only the squash-bean mixture in a flat freezer bag for up to 2 months. For another breakfast that stores well, try Strawberry Cream Cheese Muffins. Reheat the vegetable filling at 375°F for 8 to 10 minutes and stir once halfway through. Warm the eggs gently over low heat for 2 to 3 minutes with 1 tablespoon whole milk. Discard leftovers that smell sour, feel slimy or show bubbling liquid. Thaw frozen filling overnight in the refrigerator before reheating, because direct heat can make the squash edges mushy.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 serving