Cooking — Blog — Brunchographers

I don't need to wax philosophical for you about the magnificence of breakfast tacos. I know it, you know it, we all know it - eggs taste awesome tucked inside a warm tortilla. Add some flavorful accompaniments like savory chopped bacon, smoky potatoes and bell peppers, crunchy cabbage, and a zippy cilantro crema, and you're on the fast track to breakfast heaven.

Easy Peasy Breakfast Tacos, recipe by Brunchographers

In my opinion, whether you opt for corn, flour, or otherwise, the fastest way to taco nirvana is to thoroughly char your tortilla. This simple step brings a toasty earthiness and an oh-so-satisfying crunch that you didn't know you were missing. I char mine directly on a gas burner for a few seconds on each side (no frying pan required), but you could also pop them under the broiler for a few minutes to achieve a similar effect.

These tacos are a great way to sneak some extra pep (and veggies) into your breakfast routine, and if you make the veggies and the sauce ahead of time, they will come together quickly enough for a weekday breakfast. We love using tiny street-taco sized tortillas from Milk & Eggs, but you could easily use larger ones and stick with 1-2 tortillas per serving.

Groceries for Easy Peasy Breakfast Tacos, recipe by Brunchographers

A quick note - this recipe is entirely low-FODMAP, meaning it's low in certain carbohydrates that can be irritating to people with digestive disorders. I'm currently following a low-FODMAP diet for the short term (as prescribed by my doctor to help alleviate some tummy issues), and have enjoyed experimenting with my favorite recipes to fit my current diet! If you and your belly are in a good place, and you want to kick things up a notch and add in some super-tasty FODMAP foods (hello, garlic and onion!), feel free to toss in a diced onion with the potato mixture, or top your tacos with your favorite salsa. Go crazy!

Easy Peasy Breakfast Tacos

Ingredients

For the Tacos
4 slices bacon or turkey bacon
8 eggs
1 russet potato, peeled and cubed
1/2 red bell pepper, sliced thin
1/2 teaspoon salt (plus more to taste)
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon chili powder
1 tablespoon olive oil or butter
pepper

For the Cilantro "Crema"
1/2 cup mayo of choice (my favs are soy-free Vegenaise or Primal Kitchen)
1/2 bunch fresh cilantro
juice of 2 small limes (about 3 tablespoons)
salt + pepper to taste

To Serve
12 street-style corn tortillas, or 8 regular (6-inch) tortillas, charred*
1/4 purple cabbage, shredded thinly
1/4 cup green onions, chopped (green part only if low-FODMAP)
extra cilantro
lime wedges

First, make the cilantro "crema" by combining the mayo, cilantro, and lime juice in a small food processor or blender. Process or pulse the mixture until it's well combined, and it's taken on a bright green color. Season to taste with salt and pepper. Transfer to a jar and refrigerate until ready to use (note: you'll have leftovers, so try it on burgers or as a dip with veggies!).

To make the vegetable filling, begin by placing cubed potatoes in a medium pot and covering with cold water. Bring to a boil, then simmer about four minutes, or until potatoes are tender. Drain thoroughly and set aside.

While the potatoes boil, cook the bacon to desired crispiness in a large skillet, following package instructions. Once cooked, the bacon to a paper-towel-lined plate to drain excess oil and allow it to cool. Once it's cool enough to handle, give it a coarse chop, or crumble it with your fingers.

Using the same skillet as used for the bacon, toss the potatoes, bell pepper, and spices in the bacon drippings (note: if using turkey bacon, you'll want to add some extra oil to keep the veggies from sticking to the skillet). Cook over medium heat until the peppers are soft and the potatoes have browned slightly. Set aside.

In a separate, nonstick skillet, warm the olive oil or butter over medium-low heat. Add in the eggs and whisk them in the pan using a rubber spatula (this is similar to the Gordon Ramsay style, but we find that doing it over low heat allows you to keep the pan on the burner the whole time. That back and forth bit he does is exhausting). Continue to gently push and fold the eggs together until they begin to set. Remove them from the heat and set aside just before they look fully cooked, to avoid drying them out. Season with salt and pepper to taste.

Now it's time to assemble your tacos. Fill each tortilla with a heaping spoonful of the potato mixture, followed by the eggs, and a bit of crumbled bacon. Drizzle on some cilantro "crema" and sprinkle on shredded cabbage, green onions, and cilantro as desired. Serve with a slice of lime.

*To char your tortillas, place them directly on a lit gas burner for 5 - 10 seconds on each side, using tongs to flip halfway through. Be sure to keep a very close eye on them if you use this method; they can go up in smoke quickly if left unattended! If you don't have a gas burner, you could also pop them under a hot broiler for a few minutes to achieve a similar effect.

Note: potato + bell pepper mixture portion of this recipe has been adapted from The Kitchn.

Groceries for this post were kindly provided by Milk & Eggs, our favorite grocery delivery service! All opinions are our own.