Breakfast Tacos

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Adenike Eketunde
Adenike Eketundehttps://www.wikidoc.org/index.php/Adenike_Eketunde
I am a health enthusiast with a degree in medicine and public health. I have over 5 years of experience working in the clinical and non-clinical setting. I have experience in medical writing and review with published articles on PubMed.

As was the case with my Individual Breakfast Pizzas, we actually enjoyed these tacos for dinner… but apparently I like entitling any recipe featuring eggs as “breakfast” despite the fact that I rarely eat eggs in the morning.

For these tacos, tortillas – or flatbreads, as I used – are crisped up in a skillet before eggs are broken over and cooked directly on them. As far as toppings go, use your favorite accoutrements; I piled on creamy avocado slices, monterey jack cheese, and fresh salsa.

Breakfast Tacos

I actually made these breakfast tacos a few months ago, and was putting off posting the recipe until I updated the photos, (as these are less-than-stellar); but given how preoccupied I’ve been lately with our little bundle of joy, I decided to go ahead and share the post as is with you.

The tacos come together quickly enough for breakfast, but are filling enough for dinner. For a more complete meal, you could serve the tacos with black beans scented with freshly squeezed lime juice and chopped cilantro or home fries seasoned with cumin, chili powder, and cayenne.

Breakfast Tacos

Breakfast Tacos

by Lauren Zembron

Prep Time: 5 minutes

Cook Time: 5 minutes

Keywords: fry breakfast entree main vegetarian eggs

Ingredients (2-4 servings)

  • 2 tsp butter
  • 4 thick flour tortillas or round flatbreads, preferably whole wheat (I used Middle Eastern Flatbreads from Trader Joe’s)
  • 4 large eggs, preferably organic
  • sea salt and freshly ground black pepper, to taste
  • 1/4 cup shredded monterey jack (or pepper jack) cheese
  • 8 slices avocado (from about 1/2 large avocado)
  • 1/4 cup fresh salsa (pico de gallo)

Instructions

Heat butter in a griddle pan or large skillet over medium heat until melted and bubbling.

Place the tortillas/flatbreads onto the hot griddle/skillet and let cook until golden and slightly crisp, about 2-3 minutes. Flip the tortillas/flatbreads over, and break one egg over each. Season to taste with salt and pepper. Cover egg-topped tortillas with a lid (or two if using a griddle) and let cook for 2 minutes, or until the eggs start to set. Carefully flip each egg-topped tortilla/flatbread over once again and let cook, uncovered, just until the eggs are fully cooked, about 20-30 seconds.

Remove tortillas/flatbreads from the griddle/skillet and top each with 1 Tbsp with cheese, 2 slices avocado, and 1 Tbsp salsa. Gently fold each taco, secure with toothpicks if necessary, and serve.

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