Yes, that’s right. Despite the impression I may have given here up to this point, I do not always eat baked goods for breakfast. In fact, I usually just have scrambled eggs and toast. Which works fine if you’re only eating breakfast at home once or twice a week. But we’re going on 6 months now of eating EVERY. SINGLE. MEAL at home, so I needed to break out of the monotony just a teensy bit. An easy way to expand the breakfast horizons are with tacos. I typically use them as a vessel for containing delicious leftovers from the night before, but in this particular instance there was a small amount of actual planning involved.

I’ve kept it simple still, since I don’t like to get too involved in the morning. We have some sautéed greens, soft scrambled eggs, melty cheese, and optional avocado and hot sauce for garnish. This isn’t even really a recipe now that I see it like that. So follow the instructions if you like, but feel free to improvise. I recommend corn tortillas over flour (for tacos, always) but I also just discovered the corn/flour combination tortillas from Trader Joe’s, and I love them. I’m using the blue corn variety in the pictures. (Speaking of pictures, I forgot the avocado…I’ll just have to make these again soon so I can fix that).

Now, I say this serves 2, but we were very full after consuming our portions, so I might also say this could serve 4, if you are slightly less hungry, or the type of person who has fruit or yogurt alongside to round things out.

Breakfast Tacos

Recipe by Too Many SpoonsCourse: BreakfastCuisine: Tacos

Servings

2

servings

Cost

12

$

Total time

15

minutes

Makes 4 tacos-divide them into 2 or 4 servings as you please.

Ingredients

• 4 corn tortillas

• 1 tbsp olive oil

• 1/2 red onion, thinly sliced

• 1 5oz bag baby spinach, baby kale, or other hearty greens

• salt and pepper, to taste

• 4 eggs

• 1/2 tbsp unsalted butter

• 1/4 cup shredded cheese: cheddar, jack, or a mix

• Optional: avocado and hot sauce, to garnish

Directions

• Heat the oven to 300. Wrap the tortillas in foil, then place in the oven to warm while you prepare the filling.
• In a medium frying pan, heat the olive oil over medium-high until shimmering. Add the onion, and saute 5 minutes until soft and starting to brown at the edges. Add the greens, season with salt and pepper, then stir for 1-2 minutes more until just wilted. Turn off the heat, but leave the pan on the burner to keep warm.
• In a small bowl, whisk the eggs until they appear very smooth. You’ll need about a minute of constant, energetic whisking. Season with salt and pepper.
• In a small nonstick frying pan, melt the butter over medium-low and swirl it around to coat the pan. Add the eggs, twirling the pan and stirring very gently until the edges and bottom start to set, then mixing around with a spatula until just cooked through.
• To serve, place 2 tortillas on a plate, and top each with 1/4 of the greens mixture. Then add 1/4 of the scrambled eggs. Sprinkle the cheese right over the eggs so it melts nicely, then add a few slices of avocado and a dash of hot sauce.