By far my favorite way to start the day is with these delicious Breakfast Tacos!
Simple to toss together on a busy morning and effortless for kiddos to devour before school.
Tacos are a staple in my house.
I make all different varieties; Carnitas, Pollo Asada, Barbacoa and my favorite, spicy Chorizo.
So that got me thinking… why not have tacos for breakfast?!
The perfect balance and combination of carbohydrates, proteins and healthy fats to start your dancers and your day off on the right foot!
The base of these breakfast tacos are the scrambled eggs.
With over 4 grams of protein per egg, a good source of healthy cholesterol and rich in omega-3 fatty acids, it’s no wonder eggs are the number one choice for breakfast!
Whether I make scrambled eggs for this recipe or any other, I always season my eggs prior to cooking.
A little dash of salt & pepper and a tablespoon of heavy whipping cream make for the most delicious and decadent scrambled eggs. The S&P flavor the eggs from the inside out and the cream makes them light and fluffy to perfection.
Finishing with sauteed spinach, for a boost in fiber & iron, a sprinkle of white cheddar cheese and crispy bacon for texture and taste. All piled high on a warm flour tortilla and drizzled with a mild Pico de gallo or fresh guacamole makes for the start of a tasty A.M. Taco Tuesday!
The best thing about this recipe is you can make it fit your families taste!
Substitute the bacon for a sweet ground sausage or spicy Chorizo. Add cilantro instead of spinach for a more authentic flavor. And if your kids aren’t into white cheddar, yellow will be just as scrumptious!
Recipe:
Ingredients:
- 2- 4 Eggs, yolk and whites
- 1 tablespoon of Olive oil
- 1 tablespoon Heavy whipping cream
- 4 strips of Bacon (I prefer Hormel Cherrywood)
- 1 cup Spinach, sauteed
- 1/2 cup White Cheddar cheese, shredded
- 4-6 Flour tortillas (warmed optional)
- Salt & Pepper to taste
Instructions:
First, the BACON!
There are multiple ways of cooking bacon, but in my house we mainly use the oven.
Set oven temperature to 400 degrees and place slices on a baking sheet evenly apart, cooking 15 minutes, making sure to flip sides half way through the cooking process. Remove and set aside.
Next, heat a medium sized non-stick skillet over low-medium heat with a tablespoon of olive oil.
Crack eggs into a large bowl and add a dash (to taste) salt, pepper and the tablespoon of heavy whipping cream. Whisk to incorporate all ingredients.
Pour egg mixture into the heated skillet and let set for 1-2 minutes before beginning to scramble the eggs. Cook for an additional 5-7 minutes, until eggs are butter yellow and fluffy in texture.
Remove eggs from pan and set aside. Next, add the spinach to the pan. Sprinkle with a pinch of salt and a drizzle more oil if needed. Saute for 5-7 minutes, until leaves are wilted and a deep shade of green. Remove from pan and set aside.
Once bacon is completely cooled, using your hands to crumble the bacon up into bite sized bits into a bowl.
Now the fun part… building the TACO!
Flour tortilla first (warmed in the microwave if desired), followed by the eggs, spinach, a generous sprinkle of white cheddar (this is Wisconsin after all!) and finish with those crispy bacon crumbles.
Serve immediately along side your families favorite Pico de Gallo salsa, fresh guacamole or chopped cilantro for an authentic finish.
Hope you enjoy!
