Sometimes in life, the constraints start first thing in the morning! I stumbled across how to make breakfast tacos one morning when I was mulling over the breakfast options without having any english muffins, sliced bread or bagels and I saw a big stack of tortillas in front of me. The idea for breakfast tacos was born! I loved them so much, that I made them for house guests several weeks later and it was a huge hit. I also played around with using different ingredients because this is one of those recipes that lends itself to using whatever you have and you like!
How to make breakfast tacos
This recipe is super flexible to work with whatever ingredients you have on hand. The essentials are tortillas and eggs, but after that, you can pile on almost anything! Or nothing. Warm tortillas and eggs are a wonderful combination on their own. But I do like adding saute of vegetables, cheese and sometimes bacon. If you shop at your local Farmers Market like I do, you will certainly have some seasonal vegetables on hand. At my Farmers Market in Napa, we can also buy gourmet bacon that makes you re-think ever eating mass produced bacon again. You can also be inventive with the sauce. You can keep it simple with a few drops of tabasco or use salsa. I really like pico de gallo if I have fresh, summer tomatoes on hand because it adds a crispness and lightness to the dish. It also makes the taco look pretty!
- 12 4.5 inch tortillas or 24 if doubling
- 4-5 eggs, depending on size
- 1 wedge lemon
- 5-6 slices of bacon, optional
- 1 cup of vegetables, such as mushrooms, peppers, onions, zucchini
- 1/2 cup of grated cheese, such as cheddar, monterey jack, or cotija
- 1 cup of pico de gallo (finely chopped tomatoes, jalapenos, onions and cilantro) or tabasco, red or green salsa
- Radish and pickled jalapeno, optional, for garnish
- Honey and chili powder for bacon, optional
- 2.5 tablespoons honey
- 1 tablespoon chili powder
- Step 1 Warm tortillas in a dry pan on high heat. Warm each tortilla until it bubbles, then place in tightly closed container until use.
- Step 2 If using honey chili sauce, combine now and set aside. (Alternatively, you can also use red pepper jelly.)
- Step 3 If using bacon, cook thoroughly on medium heat.
- Step 4 If using chili honey sauce, paint on bacon when warm right out of pan.
- Step 5 Either use leftover bacon grease to cook vegetables or wipe out pan and add 1 tablespoon olive oil.
- Step 6 Saute vegetables on medium high heat to desired wilt. I like my vegetables to retain some crunch, so I cook them a little less than some people.
- Step 7 Remove from pan.
- Step 8 Crack eggs into bowl and whisk thoroughly. This will aerate the eggs and make them fluffy.
- Step 9 Melt one tablespoon butter over medium low heat and add eggs.
- Step 10 Cook until the eggs are almost done and squeeze a small lemon wedge over. If you remove them from heat before they are all the way done, they will stay creamy and fluffy because they will continue to cook when you remove them from the heat.
- Step 11 Plate the tacos by placing three tortillas on a plate (or double, if desired).
- Step 12 Place bacon on bottom, then vegetables, then eggs.
- Step 13 Top with cheese and pico de gallo or salsa.
- Step 14 Garnish with pickled jalapeno and/or radish.
- Step 15 Serve immediately.
Drink recommendations: Fresh squeezed juices, or half juice and half bubbly water. If desired, sweet Mimosas or spicy Bloody Mary cocktails would be a wonderful choice.