Breakfast Tacos

Posted on April 27, 2020 by Anne Milneck | 0 comments

 

Breakfast Tacos are a delicious way to start the day-although, we've been known to eat them for lunch and dinner, too! Scramble up fluffy eggs then be sure to have lots of toppings on hand. The key here is in all the pre prep. Have batches of Tomatillo Salsa Verde and Big Batch Restaurant Style Salsa ready to go. Cook up our Cuban Black Beans and roast sweet potatoes in our Dark la Mesa Chili Powder. Fry up frozen hash browns in a generous drizzle of our Roasted Garlic Avocado Oil. And don't forget a batch of Quick Pickled Onions. Once your prep is done, heat tortillas, scramble eggs, chop a little fresh cilantro and it's taco time!

Here are our go-to combinations:

Spice, Spice Baby Breakfast Taco: Hashbrown, Egg, Chorizo & Salsa Verde
Flour or Corn Tortillas
Fluffy Scrambled Eggs
Frozen hash browns fried crispy in our Roasted Garlic Avocado Oil
Seared Chorizo (we love Iverstine Farms Butcher's chorizo)
Cotija Cheese
Tomatillo Salsa Verde

Vegan Beanie Breakfast Taco: Black Bean, Sweet Potato & Avocado
Corn Tortillas 
Canned Black Beans, rinsed and drained or our Cuban Black Beans
Diced Sweet Potato roasted with Dark la Mesa Chili Powder
Quick Pickled Onions
Fresh sliced avocado

Just the Basics Breakfast Taco: Hashbrown, Egg, Cheese & Salsa
Flour Tortillas
Fluffy Scrambled Eggs
Frozen Hashbrowns fried with Roasted Garlic Avocado Oil
Cheddar Jack Cheese
Big Batch Restaurant Style Salsa

Watch as Anne whips up these recipes on Facebook Live! 


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