I love breakfast food. It is the easiest meal to eat on a gluten & dairy-free diet. Scrambled eggs and bacon are my favorite but they can get old after awhile. I like mixing it up by making omelettes with mushrooms, broccoli, and/or tomatoes, and recently made a breakfast taco to try something new.
The breakfast taco was delicious and it was super easy to make! I had leftovers from the slow cooker chicken tacos we made the night before, so I already had the soft corn tortillas. The breakfast taco would also taste great topped with my homemade guacamole or fresh tomato and cilantro salsa.
The shopping list below is for two tacos so multiply the ingredients by the number of people eating.
Shopping List
- 2 eggs, whisked
- 2 slices cooked bacon (I buy natural, uncured bacon to make it a little more healthy)
- 1/4 cup mushrooms & sliced tomatoes (or any of your favorite vegetables)
- Handful of arugula
- 2 soft corn tortillas (I buy mine at Trader Joe’s because they only have 3 ingredients; corn, water, and lime)
- Frank’s RedHot (optional)
Instructions
- Preheat a nonstick pan (or use cooking spray) on the stovetop to medium heat.
- Sauté the mushrooms and tomatoes (or your veggies of choice) until lightly browned.
- Add 2 whisked eggs to the pan and stir until scrambled and cooked throughly with the vegetables (cooking time will be about 5 minutes total).
- Warm 2 corn tortillas in the microwave for about 20 seconds (you can also warm them in a pan on the stovetop if preferred).
- Place the scrambled egg & vegetables on the corn tortillas and top with 2 pieces of crumbled, cooked bacon.
- Top with Frank’s RedHot and arugula (optional) and enjoy!
0I find the easiest way to cook bacon is in the oven. Preheat the oven to 375° and cook for about 18-20 minutes (checking and flipping around 9 minutes). I place the bacon in a single layer on a foil-lined baking sheet with sides (to make clean-up easy). Bacon can burn quickly so make sure you check regularly when it is close to being done!
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