I’ll make any excuse to have tacos for breakfast! Whip together eggs with your favorite veggies, toss it all into a tortilla, and voila! Easy, delicious, and fun!

#mexicanfoodaddict #breakfasttacos #gougegoods

Breakfast Tacos

2 organic, free-range eggs
1 small handful organic spinach
1 small handful organic cilantro
1 small handful organic arugula
2 slices organic tomato
2-4 slices avocado
4 thin slices jalapeno
1 teaspoon cumin
½ teaspoon cayenne
½ teaspoon chile powder
½ teaspoon salt
1 teaspoon coarse ground black pepper
Salsa of your choosing
Mexican queso fresco (cotija) {optional}
2 Tablespoons olive oil
2-4 corn tortillas

Finely chop the spinach, cilantro, tomato, and jalapeno. Crack the eggs into a medium-sized bowl. Whisk briskly with a fork. Add the chopped spinach, cilantro, tomato, jalapeno, salt, pepper, and spices. Whisk the egg mixture again.

Heat a cast-iron or non-stick skillet over medium-low heat. Add 1 Tablespoon oil. Spread oil around the pan with a spatula. Pour egg mixture onto skillet. While egg mixture is cooking, heat another skillet over medium-low heat. Add 1 tablespoon oil to skillet and spread around. Add the tortillas to the skillet in a stack. Remove bottom tortilla; turn it over, placing the uncooked side face-down on top of the stack of tortillas. Repeat until all tortillas are cooked. Remove from skillet onto a plate.

While tortillas are cooking, stir the egg mixture with a spatula. Turn heat off once eggs are cooked to your desired consistency and remove pan from heat.

Spread an avocado slice in the center of each of the tortillas. Divide the egg mixture between each of the tortillas (3 tortillas for more full tacos or 4 tortillas for a bit smaller tacos.) Top each taco with salsa, cheese, and arugula. Serves 1-2.


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