Who said tacos can only be for lunch or dinner? Check out my delicious BREAKFAST TACO recipe, below! Easy to prepare, easy to alter to your liking, and super yummy to eat! Can't get better than that, right!?
Breakfast Tacos Recipe
4-6 100% whole wheat tortilla (taco size)
For scrambled eggs:
2 T. dairy -free milk
1/4 t. kosher salt or fine sea salt or pink Himalayan salt
pepper, to taste
1 t. olive oil or coconut oil
For bacon and spinach:
4-8 slices turkey bacon (or regular bacon or ground turkey or ground chicken or turkey sausage removed from casings)
1 cup roughly chopped fresh, organic spinach
1/4 t. garlic powder
salt to taste
pepper to taste
Optional toppings, for serving:
In a medium size bowl, beat eggs, milk, salt and pepper. Warm a skillet over medium heat and add 1 teaspoon olive oil or coconut oil. Pour egg mixture into warmed skillet and scramble until set. (Optional: If you choose to use cheese, add shredded cheese to cooked eggs.)
Transfer cooked eggs to a dish and cover to keep warm.
Wipe out skillet and return skillet to the burner. Add turkey bacon (or whatever protein you are using) to skillet and cook until crispy. Remove bacon to a plate and cut slices in half or thirds (reserve 1/2 T. of turkey bacon grease).
Add reserved turkey bacon grease to skillet pan and add spinach to skillet. Season spinach with garlic powder, salt and pepper. Saute spinach until fully wilted and bright green in color.
Optional: Warm tortillas in the broiler for 1-2 minutes (can top tortillas with shredded cheese before putting under broiler)
Lay out tortillas and top with scrambled eggs, bacon and sauted spinach.
Top with any additional toppings (I love my breakfast tacos with avocado slices and a little organic salsa).
Serve warm and enjoy.