Breakfast Tacos
Ingredients: - 3 tablespoons olive oil
- 1 lb diced russet potatoes
- ½ teaspoon salt
- ½ teaspoon paprika
- 6 eggs
- 2 tablespoons milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 6 slices of bacon
- 6 flour tortillas
- shredded cheddar cheese
- Grape tomatoes sliced
- Cilantro diced
- salsa
Instructions: - Heat a large skillet with the olive oil over medium heat. Add in the diced potato, add the salt and paprika. Stir to combine. Allow to cook for about 8-10 minutes (stirring only a few times to prevent sticking but allowing them to get crispy) until the potatoes are softened and slightly crispy on the outside. Remove the potatoes to a plate and set aside.
- In the same skillet add the bacon and allow to cook for about 5-7 minutes until crispy. Remove to a plate and dry with paper towels. Cut slices in half.
- In a medium size bowl beat the eggs with the milk and mix in the salt and pepper.
- Spray a small skillet with non-stick spray. Pour in the egg mixture. Stir occasionally while the eggs cook to scramble them.
- Layer the tortillas with the breakfast potatoes, bacon and scrambled eggs. Top with any additional toppings. Serve warm and enjoy.
Recipe from
House of Yumm at https://bit.ly/2DPwXJv
"This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24
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