Are you the girl whose kitchen is notoriously clean…because you literally never cook? Maybe you flunked Home Ec while simultaneously almost setting your high school on fire, but that doesn’t mean you’re sentenced to a life where the Chinese takeout place knows your order by heart. These recipes are so easy that anyone can make them and fool everyone into thinking they’re a chef.
Everyone knows breakfast is the important meal of the day! I can’t even function through my morning without a little something to eat. This week, I found one of the best breakfast recipes for one of those days when that boring cereal you’ve always been eating is really not cutting it. Today’s recipe is breakfast tacos, a spicy take on the traditional bacon and eggs we all know and love.
This recipe is awesome because it will literally only take you half an hour to do. Also, this recipe is filled with avocado and cheese – one of the best food combos in history, as everyone knows. This recipe is honestly too easy to mess up. If you adore tacos, you should definitely try out this new recipe next time you’re stumped on what to have for breakfast.
Ingredients
5 pieces of bacon (can replace with sausage or chorizo, or omit altogether)
Half of an onion, sliced
1 red bell pepper, sliced
2 Tbsp olive oil
4 eggs
4 flour tortillas
1 large avocado, sliced
2 Tbsp cilantro, roughly chopped
Salt & pepper, to taste
Hot sauce, to taste
Optional:
Cheese
Salsa
Sour cream
Crispy potatoes
Directions
Heat a skillet over medium. Cook the bacon, flipping once, until crispy on both sides. Remove from pan and set aside on a paper towel to cool.
With the skillet still hot and the grease from the bacon still in it, add the onions and bell peppers. (If you’re omitting the bacon, just cook the veggies in olive oil instead.) Cook on medium-low for about 10 minutes until peppers are soft and onions are translucent. Remove from pan, set aside.
Let the pan cool for a minute and wipe it down. Then, add 1 Tbsp of the olive oil and heat over medium-low. Crack the eggs into a bowl and beat lightly. Add to the skillet and cook until just cooked through, folding every so often with a spatula to scramble and cook evenly (about 10 minutes). Remove eggs from the skillet, and wipe it down again.
Heat a teaspoon of the remaining oil in the skillet over medium-high. Add 2 tortillas and crisp them up on either side, being careful not to burn them. Set aside and repeat with remaining tortillas.
Divide eggs, onions, peppers, bacon, and avocado evenly among the tortillas. Sprinkle with salt, pepper, cilantro, and hot sauce.
Serve and enjoy!
[Recipe & Image via]
