Sick of breakfast? Same old eat-healthy-yogurt-muesli-in-a-rut a.m. meal?
Try breakfast tacos! Sure, they won’t be the same as Mexico or San Antonio, but they’ll be in your home this a.m. and not a plane ride away.
For one healthy-size appetite. Double, or triple as needed.
½ onion, large dice
½ red pepper, large dice
2 hot peppers, small dice
Grated cheese – queso fresca, Monterey jack, or cheddar
First: Procure your best tortillas. Note bene: these will most likely not be in your supermarket. Mexican grocery in your town? Fancy food shop (Guido’s in western Mass) or coop.
- Dice your peppers and onions and sauté. Remove to plate.
- Prepare cheese; get sour cream and salsa ready with a spoon in each.
- Heat pan and add bit of oil. Warm up tortillas in pan, turning up to three at a time, moving into interior, turning over, etc. Put on plate or baking tray. Throw into preheated oven (lowest settting, around 170 degrees), cover with towel, and turn off oven.
- Cook scrambled eggs, then add in peppers, etc when almost cooked. Cook some more and remove to plate.
- Assemble your tacos:
Spread out tortillas flat on plate. Scoop on egg potion. Scatter on grated cheese. Dump on some salsa, then some sour cream. (If watching calories/fat intake, feel free to thin sour cream with water, a la Mexicanos). Eat. Yum.