Breakfast Tacos

Now let’s talk about the recipe. I start off by baking the bacon in the oven at 425◦F for about 20 minutes. We like are bacon really crispy as you can see. While the bacon is cooking, I cook my sausage links according to the package directions. I used turkey sausage, but you can use whatever you like. Once the bacon and sausage links have cooled, I dice them up into bite size pieces.

Yummy, crispy bacon, and all the grease is at the bottom of the pan and I have no battle scars from cooking it.

I then dice up ½ a yellow onion, or you can use a small yellow onion. I only had a huge onion so I used half of that and diced up half a red pepper and put it aside. I then lay out all my ingredients that I’m going to use to make sure I have it all. And let me tell you really quick about the taco holder stands to the right. Assembling tacos has become so much easier since I found these little cuties.

Once I’ve laid out all my ingredients, I then start to sauté my onions and peppers in a little olive oil. I have a confession to make. I cheated a bit this time because I had some leftover roasted potatoes that I added to the peppers and onions once they had cooked for a bit. The peppers and onions should sauté for about 5 minutes or until somewhat softer and the onions have a little color. They should look like this.

Then I add the potatoes just to warm thru. I then make the scrambled eggs. Now if you have an egg allergy you would forgo this part. I take four eggs and a tablespoon of water and whisk together with a little S&P and a squirt of Sriracha. We like our spice. Cook them till they are light and fluffy.

Now it’s time to assemble this deliciousness. I have a few extra condiments because we like things a bit spicy. But feel free to add whatever you like.

I started with warming the gluten free corn tortillas then placing two of them in the taco stand holders. I had on hand the really thin corn tortillas that’s why I used two.

For the gluten free, egg free version, I added the potatoes, then bacon and a little cheese to the corn tortillas. You can omit cheese if dairy allergy or use your favorite non-dairy cheese.

For the gluten free version, I added the potatoes, egg, then sausage and a little cheese to the corn tortillas. You can omit cheese if dairy allergy or use your favorite non-dairy cheese.

Rachael decided she was going to have one of each and top it with jalapenos and salsa.