Wednesday, February 1, 2012

Breakfast Tacos

One of my favorite things to eat on weekend mornings are breakfast tacos. They're easy and delicious, and eaten with your hands--what could be better? Besides breakfast burritos, but that's a story (and recipe) for another day. These particular tacos combine eggs, bacon, a chopped green bell pepper for some crunch, and a healthy scattering of shredded Cheddar, all wrapped up in a lightly toasted flour tortilla. But one of the best things about tacos is the freedom and variety of them--you can use whichever ingredients strike your fancy that day to create your own personal taco nirvana. Although I tend to be partial to bacon, try mixing things up by throwing in some good chorizo or your favorite sausage. Throw in some chopped jalapeno for more heat! Vary the kind of cheese you use on top! It's almost impossible to go wrong here. xo

Breakfast Tacos
Makes 4 tacos 
1 tablespoon butter
1/2 green bell pepper, chopped
4 large eggs, beaten
4 pieces of bacon, cooked and sliced
salt and black pepper, to taste
4 flour tortillas
1 cup refried beans, heated
1 cup grated cheddar cheese
Salsa (optional)

Heat a large skillet, preferably cast-iron, on medium high, and melt the tablespoon unsalted butter.  When butter is melted, add the chopped pepper and saute until just soft, about 3 minutes. Add the eggs and cooked bacon (or meat of your choice) to the skillet and gently scramble for about 3 minutes or until done to your liking.  Stir constantly for the best, fluffy, curdled texture. Taste and add salt and black pepper.

Heat up the flour tortillas either in a skillet or by laying them on top of a gas burner turned on to a low flame.  When a tortilla starts to puff (about 20 seconds) turn it over and cook for another 20 seconds. 

Take a tortilla and spread 1/4 cup of refried beans in the center of the tortilla.  Add a quarter of the scrambled egg mixture and top with 1/4 cup of cheese and salsa.  Fold in half and enjoy!