Easy Breakfast Tacos

Yield: 4 servings

Time: 20 minutes

Ingredients:

• 4 slices uncured bacon

• 4 large cage-free eggs, lightly beaten

• 1/4 teaspoon kosher salt

• 1/2 cup crumbled cotija or shredded Monterrey Jack cheese

• 1/2 cup pico de gallo or other fresh salsa

• 1/4 cup cilantro leaves, chopped

• Hot sauce, to taste

Instructions:

1. Heat a medium nonstick skillet over medium heat.

2. One by one, cook tortillas until warmed through and lighlty browned on both sides. Keep warm in a folded dish towel as you finish the others.

3. After the tortillas have been warmed, add bacon and cook until browned and crisped, about 5 minutes. Transfer to a paper towel to drain, then pour out all but about a teaspoon of oil.

4. Add eggs and salt; cook over medium heat, pushing egg into the center skillet with a spatula to form soft curds, until eggs are barely set, about 3 minutes.

5. Divide eggs between tortillas and sprinkle with cheese and pico de gallo. Top with a bacon slice and cilantro leaves and serve with hot sauce.

6. Variation 1: Potato and Black Bean Breakfast TacosThese hearty tacos are a classic, and using shredded frozen potatoes helps you save on time. Want to mix it up? Try sautéing cauliflower rice in place of the potatoes.Ingredients 4 large flour tortillas3 teaspoons safflower oil, divided3 cups 365 by Whole Foods Market Shredded Hash Browns, thawed 1/4 teaspoon kosher salt1 1/3 cups black beans1 1/4 teaspoons chili powder 1/4 cup pico de gallo (or other fresh salsa) 1/4 cup cilantro leaves, choppedHot sauce, to taste4 lime wedges MethodHeat a medium nonstick skillet over medium heat. One by one, cook tortillas until warmed through and lightly browned on both sides. Keep warm in a folded dish towel as you finish the others. Add 2 teaspoons oil to skillet. Add hash browns and salt and cook, stirring frequently, until browned and crisp, about 10 minutes. Transfer to a bowl and keep warm. Wipe out the skillet, add remaining teaspoon oil and return to medium heat. Add beans and chili powder and cook, stirring, until beans are heated through, 3 to 4 minutes. Divide hash browns and beans between tortillas and top with pico de gallo. Serve with hot sauce and lime wedges.

7. Variation 2: Loaded Chicken Sausage Breakfast TacosHere’s a great Tex-Mex take on the traditional sausage and egg breakfast. Grilled or roasted peppers and pico de gallo add some extra flavor. These sausages are already cooked, so all you have to do is heat them – yes, it’s that easy.Ingredients 4 large flour tortillas8 365 by Whole Foods Market Savory Chicken Breakfast Sausages (about 6 ounces)1 teaspoon safflower oil4 large cage-free eggs, lightly beaten 1/4 teaspoon kosher salt 1/2 cup grated 365 by Whole Foods Market Organic Cheddar Cheese 1/3 cup thinly sliced mixed grilled or roasted bell peppers 1/4 cup pico de gallo (or other fresh salsa) 1/4 cup cilantro leaves, choppedHot sauce, to taste MethodCook sausages according to package directions and thinly slice. Transfer to a plate and keep warm.Heat a medium nonstick skillet over medium heat. One by one, cook tortillas until warmed through and lightly browned on both sides. Keep warm in a folded dish towel as you finish the others. Heat oil in a medium skillet over medium heat. Add eggs and salt, then cook, pushing egg into the center of the skillet with a spatula to form soft curds, until eggs are barely set, about 3 minutes. Divide eggs between tortillas and sprinkle with cheese. Top with sausage, peppers, pico de gallo and cilantro. Serve with hot sauce.

Source: Whole Foods Market

#breakfast #healthybreakfast #highprotein #highfiber