Kathy Pitts Breakfast Tacos
Description
This Mexican main features Potato, boiled and cut. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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into chunks or grated 4 sl Bacon 4 Eggs, lightly beaten 4 Flour tortilla
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Place bacon in a cold pan, and
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cook until almost crisp.
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All the fat should be rendered.
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Remove bacon from pan, and drain.
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Place potato chunks in the pan, and cook, turning occasionally, until well browned and crisp.
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Cut bacon into 1 inch pieces, and add to potatoes.
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Immediately
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pour eggs over the potato/bacon mixture, and
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cook , stirring frequently, until soft-scrambled.
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Spoon mixture into heated flour tortillas, and roll or fold.
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Serve with pico de gallo, hot sauce, chopped cilantro, jalapeno peppers to be added as desired.
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In actuality, the filling can be darn near anything you have handy (eggs optional).
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Leftover fajitas are great, as is Mexican-style chorizo (which makes the greasiest breakfast tacos known to man, if you don't
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drain the cooked chorizo mixture VERY well before adding the eggs).
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Cheese may be added to the mixture, or sprinkled on the cooked ingredients before rolling.
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Kathy in Bryan, TX
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 19.2kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.5mg1%
- Total Carbohydrate 4.2g2%
- Dietary Fiber 0.6g3%
- Sugars 0.2g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
boiled, breakfast, cut, kathy, main, mexican, pitts, potato, tacos, title, vegan
