To say that we love breakfast is an understatement. We adore and fawn over breakfast…no really. So anytime we come up with a quick and easy breakfast recipe, good days become epic! This breakfast taco recipe is great because it’s quite simple, tastes amazing and – the really awesome bit – can be made ahead of time! Imagine a fridge full of tasty breakfast tacos waiting for you each morning. Just drop ’em into a skillet or the microwave to reheat and BOOM, epic levels to kick start the day.
This recipe really is fairly simple. Fry some bacon, cook some eggs, throw in a corn tortilla with some cheese and spinach, and fry. What’s awesome about these breakfast tacos is how the corn tortilla gets nice and crispy on the outside…like a proper taco. I’m all for breakfast burritos, but sometimes you want something with a bit more texture and crunch.
Also, because they are corn tortillas, when you cook them in the skillet to crisp them, they will actually retain their taco shell shape, so you don’t need a lot of cheese to hold it together. Easy, healthy, tasty, portable breakfast. All in one crunch shell. Epic. This recipe is pretty basic as far as filling goes. You can always jazz it up, add more veggies, use egg whites instead of eggs, top with fresh salsa or our guacamole recipe. Just remember to not over fill the tortilla. A little filling goes a long way.
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 4
- 4 corn tortillas
- 2 strips of thick cut bacon
- 2 eggs
- 1 cup spinach
- 2 oz cheese
- 1 tsp olive oil
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- pinch of salt
Chop your bacon into small bites and cook over medium heat in a skillet until just crispy. When done, take and drain on a paper towel. Drain bacon fat from the pan, leaving just enough to coat the bottom. Whisk eggs together with cayenne, black pepper and salt. Pour into skillet over medium and make a large omelette. The eggs should be spread thin enough that you don't have to flip them. While your eggs cook, chop your spinach into thin strips like shredded lettuce. Heat your tortillas according to the package, until soft and flexible. Remove your egg omelette from the pan and slice into 4 pieces. Assemble your tacos by placing a little cheese on each side of the tortilla, then fill with spinach, bacon and egg. Pour olive oil into the skillet over medium high and place each taco in the pan. Cook for about 4-5 minutes until crispy and brown. Then flip and cook for 3-4 minutes on the second side. Serve immediately or store in the fridge for the next morning!
