Continuing our focus on breakfasts and getting our mornings started right, this time around we're looking at tacos to get our meals on the table or in our hands quickly. Who wants to spend hours on making breakfast? I love favoring meals that either preload the effort for make ahead meals or, like this one, just don't take that long to assemble and leave everyone to decide how to put their own touch on the breakfast tacos they'll be enjoying.
Can you switch things up for this meal? Yep. Stick with the creamy eggs as is, but if you want to use a different pepper or sauté some onion and chorizo, go for it. Likewise, the fillings you tuck into these tortillas with the eggs are ultimately up to you. I opted for avocado - because it's creamy and I love it - alongside kale - which I have in spades this time of the year - and shredded cheese and pickled onions. Nice flavors and textures there. Pick what makes you happy - just watch out that you don't choose too many wet ingredients and end up with soggy tacos!
These are great solo if you are opting for 2 tacos, but if you want just one or are looking for heartier fare, try adding fresh fruit and taco-seasoned air fried potatoes. If you want to be fancy, cook up some black beans drizzled with spicy oil and lime juice and enough powdered chile pepper to matter. However you opt to eat these simple tacos, enjoy a quick and delicious start to your day!
Breakfast Tacos
- 8 eggs
- ⅔ cup heavy cream
- 1 tablespoon butter
- ½ cup diced red pepper
- 8 flour or corn tortillas - choose corn tortillas for a gluten free version
- 1 avocado, sliced into thin strips
- 1 cup finely shredded kale, cabbage, or spinach
- 1 cup shredded sharp cheese
- ½ cup pickled red onions or fresh diced red onions
In a large bowl, whisk the eggs and cream together. Heat the butter in a large skillet over medium heat. Add the pepper and sauté just until slightly soft, 3-4 minutes. Add the egg mixture and cook, stirring gently, until curds form. Remove from the heat before the eggs look dry, another 3-4 minutes.
To assemble, place 1-2 tortillas on each plate. Add sliced avocado and greens and layer the egg mixture over the top. Sprinkle the top of the eggs with the cheese and red onion. Serve immediately.
If desired, set the table with hot sauce, salsa, sour cream, and any other toppings you might want.
- Yields: 4 servings
- Preparation Time: 30 minutes