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breakfast taco

Breakfast Tacos

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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