Breakfast Tacos are the Most Important Meal of the Day: Peppers & Onions Breakfast Tacos
There’s a Cuban & Mexican fast food joint about a half a mile from my house called El Rey. El Rey does a lot of great food. Their tortilla soup will leave you in tears it’s so good. Their pork and roasted chickens are things of beauty. But the thing that most people in my neighborhood think of when they think of El Rey? Breakfast tacos.
Now, breakfast tacos are not a complicated or intricate thing to make. I’d venture to guess that several of you have, on a random Saturday morning, scrambled some eggs and tossed them into a tortilla with some bacon or sausage and possibly some cheese. And you can get a taco like that El Rey, but the breakfast taco that makes my car steer itself toward El Rey against my orders? The Mexican Egg Taco. It’s egg with tomatoes, onions and chile peppers. I get mine on corn tortillas with a schmear of refried beans.
Damn that’s a hell of a way to start a morning.
The next time you’re in Houston – hunt down El Rey and get yourself a taco.
I’ve made a similar taco at home. I’m not trying to duplicate El Rey’s because, frankly, it’ll never be as good as it is when it’s made there, but mine are controlled, so I know the nutritional content and still really tasty. They’re not hard, in fact, it probably takes the same amount of time for me to make these as it would take for me to drive down, hit the drive thru, and bring them home.
I started by dicing up a little bell pepper, onion and jalapeño pepper and sautéing them over medium high heat in a skillet sprayed with cooking spray.
Next up, in came a mix of whole eggs and egg whites with a splash of skim milk.
Once the eggs and veggies did a little dance together, I added diced tomatoes. Then put the medley aside so I could warm up some corn tortillas. You can certainly use flour if that’s what you think is best, but I’m hear to tell you that breakfast tacos, in fact, ALL tacos are better with corn tortillas.
All said and done, I’ve got myself a damn good breakfast. I even serve myself in tinfoil so I feel like I’ve been out to pick up tacos. Yeah, it doesn’t fool me either.
Peppers & Onion Breakfast Tacos
Serves: 2 ( 2 tacos per serving)
- 1/2 cup diced bell pepper
- 1/2 cup diced onion
- diced jalapeño, to taste
- 1/3 cup diced tomato
- 2 whole eggs, large
- 2 whites of large eggs
- 1/4 cup skim milk
- 4 corn tortillas
- salt and pepper to taste
- 2 tablespoons of your favorite salsa, warmed
- Heat a nonstick skillet over medium high heat. Spray with cooking spray.
- Saute peppers and onions for 3-4 minutes or until tender.
- While veggies are sautéing, whisk eggs, egg white and milk together.
- Push veggies to the side of pan and add egg mixture, scrambling the eggs until almost cooked through.
- Combine veggies and eggs. Add tomatoes until warmed through. Set mixture aside in a bowl.
- Warm tortillas in the hot pan. Fill each with 1/4 of the filling, top with a warm salsa and serve warm.
Nutritional Information: (per 2 taco serving)
Calories: 259, Fat: 6.9g (sat: 1.9g, poly: 1.9g, mono: 2.4g), Chol: 186.2mg, Sodium: 186.3mg, Potassium: 511.7mg, Carbs: 34.7g, Fiber: 5.2g, Sugars: 5g, Protein: 16.6g