Super Easy and Delicious Breakfast Tacos
This recipe comes together super fast and is really easy. A great recipe for when you forgot to pull out the meat for you planned dinner and its already 5 pm. I have been there more then I would like to admit.😉 I have all of these ingredients usually in my fridge or pantry so I can throw it together and my family never knows about my mishap, and actually they like it so much that they probably are glad I forgot. It is also a very cheap meal to make when you are stretching your dollars for other things. 😁
If you don’t have a fresh jalapeno, you can use canned and it is still great. Also when cooking eggs watch them carefully and take them off the heat as soon as the liquid is gone. If the eggs start to smell you are cooking them to fast, turn the heat down or move off of the burner.
If you want to have the best amount of nutrients and omega-3s for your family use pasture-raised chicken eggs or even better get a few of your own chickens, they are actually really fun to have as pets. We have a couple and I really enjoy just watching them sometimes, they are very funny and social. Also, look for bacon that is free from nitrates and low in sugar. If you are watching your carbs you can easily leave out the tortilla and just eat them as an egg bowl. Still will be very yummy😋
🍳Eggs are high in protein-containing✔ 6 grams per egg. The yolk also has lutein and zeaxanthin which are two antioxidants that have been shown to ✔help prevent macular degeneration (age-related blindness)
Eggs are also a rich source of choline in our diets, ✔choline is an essential nutrient for breastfeeding and pregnant women and✔ contributes to memory, and ✔brain development also helps with preventing inflammation.
Breakfast Tacos
Ingredients
- 12 large eggs
- 6 slices bacon cut 1/2" pieces
- 1/2 onion, chopped fine
- 1 jalapeno, stemmed, seeded and minced
- 12 6" tortillas
- 1 handful spinach, chopped
For Serving- Avocado, salsa, green onions, cheddar cheese, lime wedges
Instructions
- Whisk eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl until thoroughly combined, about 1 minute. Set aside
- Cook bacon in a nonstick skillet over medium heat until crispy, about 10 minutes. Pour off all but 2 tablespoons fat from skillet. Add onion and jalapeno and cook until vegetables are softened and brown.
- Reduce heat to low and add egg mixture and using a spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula leaves a trail on the skillet.
- Add spinach and continue folding egg mixture until it has clumped about 1 minute. Season with salt and pepper to taste.
- Fill tortillas with egg mixture and serve immediately, with salsa, cheese, scallions, and limes (toppings optional)
Notes
Recipe adapted from Cooks Country Feb/March 2017
Items I use/recommend for recipe
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