California Breakfast Tacos
These California Breakfast Tacos use fresh and flavorful ingredients to start the weekend off right.
Happy Taco Tuesday!
Perhaps it’s because we grew up in California, where you can get a decent authentic taco at the gas station, but my husband and I are huge taco fans.
We love them so much that we even had Rubio’s Fish Taco’s cater our wedding!
The theme for this month’s Recipe Redux challenge was to share a healthy taco recipe in honor of Taco Tuesday.
These California Breakfast Tacos are the perfect way to jazz up an ordinary breakfast. I like to make breakfast a little more exciting on the weekends to really differentiate it from the week. What could be more fun than a taco for breakfast!
California Breakfast Tacos are a great way to utilize fresh flavors and ingredients. You can even sneak in some veggies. Filled with light and fluffy scrambled eggs and topped with delicious avocado, ripe tomatoes, and spicy salsa these breakfast tacos let your taste buds know it’s time to party.
They are also completely customizable, so you could use up whatever ingredients you have in the fridge to create a delicious taco. They would be great with black beans, jalapeños, diced onion, sautéed peppers, etc.
To add a little bit of greens, I used a sprinkling of micro-greens on the bottom of each taco. They give just enough flavor and texture to compliment the taco. Chopped spinach or shredded romaine lettuce would taste great as well.
We paired ours with The Best Bloody Mary and started our weekend off with a bang!
- 4 eggs
- 2 flatbreads (or tortillas)
- 1 tomato, chopped
- ¼ cup micro greens (or chopped spinach/shredded romaine)
- ½ avocado, diced
- 2 tbsp cilantro, chopped
- Olive Oil
- Salt & Pepper
- Heat olive oil in large pan over medium heat
- Crack 4 eggs into bowl and whisk together
- Add eggs to pan and scramble. Remove from heat
- Over open flame on burner, lightly char flatbread
- Build taco, starting with micro greens, scrambled egg, top with tomato, avocado, salsa and cilantro
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