Austin-Style Breakfast Tacos

Hey, everyone… it’s been a minute! I’m back to proclaim one thing:

I. LOVE. TACOS.

And I really love breakfast tacos.

Over two years ago, my sister and two friends roadtripped across the great state of Texas (ok, it was just Austin to San Antonio… but still!) and has the best time sampling all the amazing taco offerings the state had to offer.

We ate traditional TexMex tacos during San Antonio’s Fiesta, we sampled puffy fried tacos from two warring San Antonio restaurants, and finally, we ate breakfast tacos from Jo’s Coffee Shop (the location of the famous “I Love You So Much” mural.

Guys… the breakfast tacos. While I love a carnitas or an al pastor taco, breakfast tacos are WHERE IT’S AT. Jo’s Coffee Shop offered up different tacos, from chorizo + cheese to beans + avocado to eggs + cheese, showing that breakfast tacos can be a blank canvas!

Which is awesome during this quarantine/Coronavirus time as regular groceries can be hard to come by and you need to be as concious about food useage. My breakfast tacos are a combination of long-lasting fridge/pantry staples and only a couple fresh ingredients! And feel free to swap out anything you want – that’s the beauty of breakfast tacos, they are completely customizable!

I am riffing off two tacos Jo’s Coffee offered – eggs + cheese and potatoes + peppers. Since I don’t like cheese and had a random 1/2 of a green bell pepper and a tiny onion, I decided to mash these two tacos into a super taco!

These tacos are super easy to throw together.

In a medium-sized non-stick skillet set over medium, add a bit of olive oil. While the olive oil is getting hot, grab a medium sized potato and prick it several times with a fork. Pop it into the microwave and cook for 2 minutes per side or until the potato is soft (this will ensure that the potato is completely cooked by the time the tacos are finished!). Dice up the potato when it is done and set aside.

When the oil is hot, add in some diced bell pepper (red, green, yellow – anything is fine!), some diced onion, and the diced potato. Cook for 2-4 minutes until the onion and peppers are soft and the potato begins to brown. Turn the heat off and let the veggies cool slightly while you get the eggs ready.

In a small bowl, combine eggs, milk (water works too!), salt, pepper, and HOT SAUCE. I love to add some hot sauce to the egg mixture to make sure each bite gets a little kick. I also add hot sauce to the top of my eggs too because I have a desire to blow my taste buds out constantly. No hot sauce? Add a small pinch of cayenne pepper! Whisk up the eggs very well until there is no trace of egg white left and set outside.

Place the skillet (with the veggies still in it!) over medium-low heat and add a small pat of butter. When the butter is melted, add in the eggs. Slowly stir and fold the eggs around the ingredients until soft, yet firm curds form (#NoSalmonella). Remove the egg mixture from the heat.

Finally, load the egg mixture into soft flour or corn tortillas that have been heated over an open burner… it makes the tortillas toasty and pliable! Top with extra hot sauce, salsa, and cilantro leaves. I also squeeze a bit of lime over my eggs too, but if you think that’s weird, feel free to skip it!

Hearty, healthy, and a breeze to make! The perfect pantry + quarantine friendly meal!

Happy Monday, friends!

oxox,

Catherine

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Austin-Style Breakfast Tacos

Serves 1 | Time: 20 minutes

Ingredients:

• 1 medium sized potato (russet or Yukon gold works best here), microwaved until soft and diced
• 1 small-to-medium sized onion, diced
• ½ bell pepper (any color), diced
• ½ teaspoon olive oil
• 2 large eggs
• 1 teaspoon milk or water
• Salt and pepper
• ¼ teaspoon hot sauce
• Pat of butter
• 3 street taco-sized tortillas, either flour or corn – warm the tortilla over an open flame (using tongs!!) to heat them up + lightly char the edges
• Garnishes – extra hot sauce, salsa, cilantro, avocado, lime wedges

Steps:

1. In a medium-sized, non-stick skillet set over medium heat, add in the olive oil. When the oil is hot, add in the potato, onion, and bell pepper. Cook for 2-4 minutes or until the onion and pepper are soft and the potato is golden. Turn off the heat and set aside.
2. In a small bowl, combine the eggs, milk/water, salt + pepper, and hot sauce. Whisk well to combine (no traces of egg white should be visible!). Set aside.
3. Return the skillet to medium-low heat. Add in the butter. When the butter is melted, add in the egg mixture. Stir the egg/veggie mixture until soft, yet firm curds form.
4. Portion the egg mixture into the three warm tortillas. Top with garnishes and enjoy immediately with a side of fruit!