Wednesday, March 9, 2011

'Money' Breakfast Tacos

"How did breakfast go with your study group?" I asked walking in the door from my Sunday morning outing with the kids.

"The group was good. We finished early. And those breakfast tacos were money!" He replied. Emphasis on the word 'money'. Which must be grad school slang for good, delicious, satisfying, and popular all rolled into one concise two syllable word.

Within moments of entering the house, he had four plates dished up for me and the kids.

He was right, those tacos were money.

Being gluten-free and dairy-free you can imagine how it might be difficult thinking of breakfast foods for pot-luck style gatherings.

Pancakes. Biscuits and gravy. Cinnamon rolls. Granola and yogurt. Sweet breads. Egg and cheese casseroles. On and on the list goes. It's not easy thinking of a hearty, protein filled breakfast dish to share that extends beyond bacon and eggs.

But, as of today, it looks like we've found it.

On my hubby's recent trip to Mexico he reported that this was what they ate at least two meals a day. Rightly so. There is so much you can do with this simple concept. So much to add. Yet so easy. Especially for a group. Play around with the ingredients here. There is no limit to the deliciousness that this easy breakfast holds.

'Money' Breakfast Tacos

1 pound ground pork breakfast sausage
12 eggs, beaten
1 red bell pepper, diced
1 firm avocado, chopped
1 cup onion, diced
2 large garlic cloves, minced
salt, to taste
fresh ground black pepper, to taste
2 dashes red pepper flakes
2 dashes hot sauce
1 TBS cilantro, minced
12 corn tortillas
1/2 fresh lime, juiced
1/4 cup olive oil
Optional toppings: salsa, hot sauce, and cilantro

The Preparation Method:

In a large heavy skillet, cook the ground breakfast sausage with the onion, garlic, red pepper flakes, salt and pepper. Crumble the sausage with a wooden spoon as you stir.

When the sausage has no more pink, add the red bell pepper, avocado and cilantro to the pan. Cook for 2 minutes, or until the red bell pepper starts to soften slightly.

Pour in the beaten eggs. Stir continuously until the eggs are cooked. Remove from heat.

If serving buffet style, place the taco contents in a nice bowl and cover.

Now, it's time to heat the corn tortillas so they become soft and scrumptious.

We will refer to the next part of the recipe as "the sauce".

Mix together the olive oil and juice from half of a lime. Add a couple dashes of salt and pepper. Stir it all around. And set aside.

Heat a large griddle or frying pan to medium-high heat. Once hot, brush a light coating of the sauce onto the surface of the griddle or pan. Place the corn tortillas one-by-one onto the hot surface. Brush the sauce onto the top side of each tortilla. Allow each to warm up just until soft, this usually takes about a minute, but don't walk away for fear of frying them to a crisp.

Reserve a plate to the side with tin foil over the top to place your warm tortillas in.

When ready to serve, make a buffet line with the tortillas, filling, and optional toppings of salsa, hot sauce, cilantro and whatever else you've got laying around. The more the better here, friends.


I don't know why this breakfast recipe made me think of this song. Something to rock out to in the early morning hours. Turn it loud. Wake up the house. They won't mind at all when they catch a glimpse of what you're cooking. They'll be happy you did.

Beastie Boys - Root Down

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