Let’s face it, almost everyone loves taco night and there is no wrong way to make one. With a bag of corn tortillas and a dozen eggs on a weekend morning you can serve breakfast tacos with any extra fixings that may be lingering in your refrigerator … vegetables, cheeses, beans, cuts of pork or beef, and especially salsas and hot sauces.
Corn tortillas for breakfast offer endless advantages over any bread product because they are insanely inexpensive, they last forever in your cupboard, easy to work with, and are gluten-free for those who seek that option. No toaster is needed, simply heat them to your liking on a dry flat surface or place them on a direct on the burner and flip quickly for a more charred effect. I tend to believe “less is more” when it comes to making my taco but be sure to double up the tortillas if you like to overload on the fixings.
Pictured above are my most utilized breakfast taco combinations, clockwise from upper left. Some cater to my occasional vegetarian moods while others indulge in the classic pork-based breakfast:
- Sautéed kale and sliced garlic, black beans, red onion with a poached egg (vegetarian).
- Smoked pork chop, red and yellow bell pepper, sautéed kale and sliced garlic with a poached egg.
- Roasted poblano pepper strips, colby jack cheese, red onion and egg over easy (vegetarian).
- Bacon, roma tomato, white onion and egg over easy with salsa verde.