Breakfast tacos are a staple meal in South Texas and served both for breakfast and dinner. Much as an Asian stir fry uses whatever veggies and meat that are available, so too do breakfast tacos. Serve as a brunch selection with mimosas or see suggested wine pairings below for dinner.
- 2 Eggs per person, scrambled
- 2 Tortillas per person (non-GMO or organic)
- 2 slices Bacon per person or choice of ½ cup protein in bite-size dice: Sausage, Ham, Beef Fajita
- Onions, diced
- diced Chilies: small fresh chilies such as Jalapeno, or roasted and seeded larger chilies such as Poblano
- 1 clove Garlic per person, minced
- (optional) Baked Potato, diced, or Hash Brown shreds cooked according to directions
- Salt & Pepper
- Optional: Chile Powder
- Extra Virgin Olive Oil or Butter
- Toppings of your choice:
- Cheddar or Monterey Jack Cheese or blend, shredded
- Salsa of choice
- Sour Cream or Mexican Crema
- Tomatoes, diced
- Avocado, sliced, or Guacamole
- Cilantro, leaves and thin stems attached to leaves only
- Heat tortillas in skillet or microwave oven. Line a tortilla basket or plate with paper towels. Place warmed tortillas in basket or on plate and cover.
- In a skillet over medium heat, cook bacon or warm choice of protein, then remove to a paper-towel lined plate.
- Using tongs, wipe skillet with paper towel and return to heat. Add EVOO or butter to skillet, add onions and peppers, saute until onions are translucent. Add garlic and saute until fragrant. Add cooked potatoes, if using.
- Dust chile powder over veggies, return diced protein (not bacon slices) to the pan and add scrambled eggs. Cook, stirring frequently to keep from scorching. Sprinkle with salt & pepper to taste. As eggs start to firm, sprinkle with cheese shreds, stir.
- Fill warm tortillas with egg mixture, add slice of bacon, if desired, and serve with choice of toppings.