Breakfast Tacos

Breakfast tacos are an easy, healthy and versatile option for anyone trying to cut down on their sugar consumption (even gourmet granola and other standard breakfast health foods can be full of added sugars). They are also a way to appeal to the crowd if you have a bunch of people with different tastes and appetites to feed. Generally, around 2 to 3 tacos per person is enough and the options are limitless. Black beans, refried beans or scrambled eggs increase the protein level for vegetarians or leftover meats can be shredded up and used for omnivores. Sliced green or red onion and olives can keep it interesting and slices of bell pepper, tomatoes and lettuce or leftover roasted yams or potatoes are some easy vegetables to sneak in. Shredded cheddar cheese or crumbled feta are crowd pleasers along with sour cream (or plain Greek yogurt for the hardcore health foodies).

Take any ingredients you want and place them each in individual bowls and serve it family style with everyone sitting around a large table. A big cozy breakfast with fun food can jostle even the crankiest morning people out of their morning fog. I usually use the small soft corn tortillas in packs of 12 and any leftovers will freeze well, just cut small pieces of wax paper and insert one piece in between each of the tortillas so that they don’t freeze together. They fold better and taste fresher warmed up, so I like to throw them in the microwave with a damp paper towel on top to keep the moisture in, or in the oven if I have a few extra minutes with a sheet of aluminum foil on top so they don’t crisp up and dry out. The same goes for regular wheat or brown rice tortillas.
The recipe below is for the two tacos pictured, my current favorite combination, and it features my lazy, one pot scrambled eggs shortcut that I promise tastes just the same as if you had gone to the trouble of whisking the eggs separately and dirtied up another bowl and more utensils. The measurements are just meant to be approximate amounts, the fun of tacos is experimenting so precision is best thrown out the window. If you want to make enough scrambled eggs for lots of tacos, around one egg per taco is a good amount and use just enough butter to lightly cover the bottom of the pan, the amount doesn’t need to be increased very much for more eggs, and just add an extra tiny splash of milk for every two eggs.

Breakfast Tacos
 
Prep time
Cook time
Total time
 
Serves: 1
INGREDIENTS:
  • 2 corn tortillas
  • 1 cup mixed greens
  • ¼ avocado
  • 1 tablespoon salsa
  • 1 tablespoon feta, crumbled
  • 1 teaspoon fresh cilantro
  • ½ teaspoon green onion, sliced thinly
  • Eggs
  • 2 eggs
  • ½ teaspoon butter
  • 1 splash of unsweetened almond milk (or regular milk if you have some on hand)
DIRECTIONS:
  1. Place a small skillet over medium heat on the stove and melt the butter. Add in the eggs and almond milk and stir around with a wooden spoon until completely blended. Continue to stir occasionally, so that the eggs don't set (like an omelette) and the bottom doesn't burn for 3-5 minutes, until the eggs are firmed up and no longer liquid. I find that cooking them at medium heat instead of high results in fluffier eggs and less aggressive sticking to the pan. Remove the eggs from the heat and throw the tortillas in the microwave for 20 seconds, with a damp piece of paper towel or napkin on top.
  2. To plate the tacos, lay the tortillas down on a large enough plate then add on the avocado, eggs and greens then spoon on the salsa and sprinkle on the feta, cilantro and green onion.


Leave a Reply

Post Navigation