2 Servings
15 Minutes
These tacos are perfect for a Sunday brunch or a make ahead before work breakfast plus they are a delicious way to switch up your morning egg routine! Precooking the ingredients the night before and just filling the taco shell on a busy morning will ensure a healthy power packed breakfast you're sure to love.
Ingredients:
Your favorite taco shells (I love Siete Almond Wraps)
4 eggs
1/4 cup Cheddar cheese
Pinch of Salt
Pinch of Pepper
1/2 cup Chopped green, yellow, or red bell pepper
1/4 cup Chopped onion (red or yellow will work)
1/2 cup Chopped tomato
4 Precooked slices of turkey bacon, chopped
Butter for cooking
Optional Toppings:
Salsa
Sour Cream
Avocado
Cilantro
Chives
Directions:
Warm your taco shells according to directions. When using the Siete wraps we love to lay them over the oven rack (at 350 °F for about 7-8 minutes) so that they become stand up shells as they toast.
Then, in a pan add just enough butter to cover the bottom so your vegetables don't stick. After the butter is melted and has covered the bottom of your pan add in your chopped vegetables and sauté. While your vegetables are cooking, crack your eggs into a separate bowl, add a pinch of salt and pepper and whisk until thoroughly combined. Once your vegetables are soft pour your egg mixture over the vegetables and add the bacon. Stir your eggs until they are scrambled and everything is combined. Sprinkle cheese on top so it can melt slightly then fill your taco shells with the egg mixture. Top with your favorite toppings and enjoy!
Other variations: Swap the bacon for ham to change up the flavor.
Make them spicy by adding in some taco seasoning, chili powder, serrano peppers or adding jalapeños or spicy salsa to your toppings!
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