Breakfast Tacos

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Servings: 4 Prep: 30 min Cook: 30 min AIP Dairy Free Gluten Free Low Carb OUR FAVORITES Added about 1 month ago Updated about 1 month ago

Ingredients

6 large eggs 4 ounces cheddar cheese, shredded (about 1 cup) ½ pound breakfast sausage 1 medium russet potato, diced into ½-inch cubes (about 1 cup) ¼ cup diced onion 1 tablespoon avocado oil Sea salt Black pepper 16 corn tortillas, street style Diced avocado Pico de gallo Warm black beans Chopped cilantro Sour cream

Instructions

1. Heat oil in a large skillet over medium heat. Add diced potato and salt. Cook for 10-12 minutes until golden and fork-tender.

2. Push potatoes to one side. Add bacon (or sausage) and onion to empty side. Cook for 4-5 minutes until bacon is crispy or sausage is browned.

3. Reduce heat to medium-low. Pour beaten eggs over everything in skillet. Let set for 15 seconds, then gently scramble with spatula.

4. When eggs are mostly set but still slightly wet, turn off heat. (Don’t overcook eggs in the skillet, they continue cooking from residual heat after you turn it off.) Fold in shredded cheese immediately.

5. While filling cooks, warm tortillas: hold over low gas flame for 15-20 seconds per side, or heat in dry skillet for 30 seconds per side.

6. Place four warm tortillas on each plate. Spoon hot egg scramble down center of each taco.

7. Add toppings like diced avocado and salsa. Serve immediately.

Note: use whatever protein you want to... 6 strips bacon or 1/2 pound breakfast sausage or chorizo or Impossible meat or whatever