Healthy Loaded Breakfast Tacos

Healthy Loaded Breakfast Tacos

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients:

8 Large Eggs, Beaten

½ cup Shredded Cheese (I used plant-based mozzarella, but Mexican or Pepper Jack would be amazing, too)

1 cup Baby Spinach

1 TBSP Light Olive Oil

8 Tortillas (I used Cassava Flour tortillas, but soft corn would be good also)

2 Medium Avocados, peeled, pitted, and sliced lengthwise

8 Strips of Turkey Bacon cut in half

1 cup of Cooked Tater Tots or Roasted Potatoes (I usually use leftover from day before and warmed in the oven)

8 Slices of Deli Ham, diced

Salsa for serving (green or red)

Directions:

1.       Preheat oven to 275 degrees.

2.       Take tortillas out of packaging and wrap in aluminum foil, then place in oven to warm. If using leftover tots or potatoes wrap them in aluminum foil to warm them at the same time.

3.       Heat 12” skillet on medium heat, then add olive oil. Fry the bacon until brown on both sides and crispy, then transfer to a paper-towel lined plate.

4.       Add the baby spinach to the same skillet and turn the heat down to medium-low. Once wilted, add the beaten eggs. Once the eggs begin to set (firm up), add the diced ham and shredded cheese.

5.       When the eggs are completely set (firm), turn off the heat.

6.       Remove the potatoes and tortillas from the oven and set up an assembly line. I put one tortilla onto each of 8 aluminum foil squares. Just make sure the aluminum foil is a few inches bigger on each side so you can wrap the tacos once assembled.

7.       I then add the following ingredients to the tortillas in this order: ¼ of an avocado, 2 half strips of bacon, 1/8 of the scrambled egg mixture, tater tots/potatoes, salsa (green or red).

8.       Roll each tortilla, then wrap the aluminum foil around it to keep it warm. Leftover tacos can be kept in the refrigerator for 3 days or stored in a freezer bag in the freezer for up to 6 months. If I freeze them, I thaw for a day in the refrigerator, then warm in the oven on 350 degrees for 15 minutes.