Summer is for Breakfast Tacos
I just tried something different at a restaurant this week that I absolutely loved and couldn’t wait to come home and try and recreate. These were “breakfast tacos” and were filled with potatoes, chorizo, cheese, and topped with pico de gallo and of course plenty of hot salsa :)
I love breakfast burritos, which have essentially the same ingredients, but for some reason I only get those from a restaurant and never make them at home because they feel a bit intimidating to me, I guess. But for some reason, they tacos seem right up my alley. This would be a perfect meal I can whip together and make a big batch for a weekend breakfast that I know everyone in my family will love. I found a great highly-rated recipe from Chungah of DamnDelicious.net for some delicious homemade breakfast tacos with potatoes, bacon, cheese, and delicious toppings.
Before we get into more about the breakfast tacos, I wanted to share some great tips I learned from Natasha’s Kitchen about how to achieve the tastiest, moist and fluffy eggs every time!
Natasha’s tips for perfect, fluffy scrambled eggs:
I hope these scrambled eggs are helpful for you like they were for me. Now back to those breakfast tacos…
To heat flour tortillas, Natasha recommends wrapping them in foil in stacks of four and placing them in a preheated oven at 300 degrees F for 15 minutes, or until heated through.
For corn tortillas, they are better to heat individually. You can do this by heating them up on a dry skillet, or over a medium/low flame on your gas stovetop. Just flip them often with metal tongs since they burn quickly.
The recipe below calls for specific toppings, but of course you can use whatever toppings you love for your tacos. Here are some ideas for you.
Additional toppings:
Have you had breakfast tacos before? I hope you enjoy this recipe and get your Mexican food for breakfast on the regular now like I plan to!
6 slices bacon
1 Russet potato, peeled and cut into 1/2-inch cubes
Kosher salt and freshley ground black pepper, to taste
2 tablespoons unsalted butter
6 large eggs, lightly beaten
1/2 cup shredded Mexican blend cheese
For Serving:
Tortillas, warmed
Pico de gallo
Shredded Mexican blend cheese
Chopped fresh cilantro
Directions:
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I love breakfast burritos, which have essentially the same ingredients, but for some reason I only get those from a restaurant and never make them at home because they feel a bit intimidating to me, I guess. But for some reason, they tacos seem right up my alley. This would be a perfect meal I can whip together and make a big batch for a weekend breakfast that I know everyone in my family will love. I found a great highly-rated recipe from Chungah of DamnDelicious.net for some delicious homemade breakfast tacos with potatoes, bacon, cheese, and delicious toppings.
Before we get into more about the breakfast tacos, I wanted to share some great tips I learned from Natasha’s Kitchen about how to achieve the tastiest, moist and fluffy eggs every time!
Natasha’s tips for perfect, fluffy scrambled eggs:
- Add a splash of milk for moisture. This is probably the biggest secret to soft, fluffy eggs.
- If you are going to use pepper, wait until they are all the way done and sprinkle it on top or you will end up with an unappealing layer of pepper at the bottom of the pan since it tends to sink to the bottom
- Cook on medium-low so you don’t overcook them.
- Work from the outside of the pan and scoot your silicon spatula towards the center of the pan. Repeat this process over and over until they are almost done.
- Stop cooking them just before they are all the way done since they cook a little more from the residual heat in the pan after you turn the stove off.
- Mozzarella is a great choice for cheese since it melts really well and quickly and of course tastes delicious!
- Now you can top with salt and pepper and whatever else you love on your eggs.
I hope these scrambled eggs are helpful for you like they were for me. Now back to those breakfast tacos…
To heat flour tortillas, Natasha recommends wrapping them in foil in stacks of four and placing them in a preheated oven at 300 degrees F for 15 minutes, or until heated through.
For corn tortillas, they are better to heat individually. You can do this by heating them up on a dry skillet, or over a medium/low flame on your gas stovetop. Just flip them often with metal tongs since they burn quickly.
The recipe below calls for specific toppings, but of course you can use whatever toppings you love for your tacos. Here are some ideas for you.
Additional toppings:
- Chopped avocado
- Halved cherry tomatoes
- Sour Cream
- Chopped green onions
- Chopped cilantro
- Pico de gallo
- Salsa
Have you had breakfast tacos before? I hope you enjoy this recipe and get your Mexican food for breakfast on the regular now like I plan to!
Breakfast Tacos - Damn Delicious
Breakfast Tacos - An absolute crowd favorite! Served in warm tortillas with crispy bacon, potatoes, scrambled eggs and your favorite toppings!
Serving size: 6
Calories per serving: 153
Ingredients:
Calories per serving: 153
6 slices bacon
1 Russet potato, peeled and cut into 1/2-inch cubes
Kosher salt and freshley ground black pepper, to taste
2 tablespoons unsalted butter
6 large eggs, lightly beaten
1/2 cup shredded Mexican blend cheese
For Serving:
Tortillas, warmed
Pico de gallo
Shredded Mexican blend cheese
Chopped fresh cilantro
Directions:
1. Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes, Transfer to a paper towel-lined plate, reserving excess fat in the skillet.
2. Add potatoes to the skillet and cook, stirring often, until golden brown and crisp, about 12-14 minutes; season with salt and pepper, to taste. Transfer to a paper towel-lined plate; keep warm.
3. Reduce heat to medium. Melt butter in the skillet; add eggs, and cook, stirring occasionally, until they just begin to set. Stir in cheese and continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; season with salt and pepper, to taste.
4. Serve bacon, potatoes and eggs in tortillas with desired toppings.
Source: damndelicious.net
2. Add potatoes to the skillet and cook, stirring often, until golden brown and crisp, about 12-14 minutes; season with salt and pepper, to taste. Transfer to a paper towel-lined plate; keep warm.
3. Reduce heat to medium. Melt butter in the skillet; add eggs, and cook, stirring occasionally, until they just begin to set. Stir in cheese and continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; season with salt and pepper, to taste.
4. Serve bacon, potatoes and eggs in tortillas with desired toppings.
Source: damndelicious.net
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
