Breakfast Tacos
Who wouldn’t want to start their day with a dish that makes regular breakfast look like amateur hour? Eggs, those versatile little wonders, have once again outdone themselves by elevating your morning meal to something truly glorious. The flavors here are so absurdly delicious that going back to plain eggs or standard tacos seems downright unthinkable. This is it, folks. Breakfast nirvana.
Here’s what you’ll need to serve 3-4 hungry souls: 6 mini soft tortillas, half a pound of ground turkey, 6 large eggs, a cup of mini sweet peppers (chopped, of course), half a red onion (also chopped), a can of black beans, a 14-ounce can of diced tomatoes, extra virgin olive oil (EVOO for those in the know), Buffalo Ranch dressing from Primal Kitchen, sour cream, a couple of tablespoons of butter, feta cheese, garlic powder, garlic salt, cumin, paprika, and pepper.
First up, let’s tackle the meat and veggies. Cook the ground turkey in a large skillet with a generous sprinkle of garlic powder, garlic salt, pepper, and cumin until it’s perfectly done. Set that aside like a well-behaved ingredient. In the same pan, heat a drizzle of EVOO and toss in the chopped red onion and sweet peppers. Sauté them until they're soft and fragrant, then lower the heat and add in the black beans and another dash of garlic powder for good measure. Stir this fragrant concoction until everything’s cozy.
Next, reintroduce the turkey to the pan, mix in those diced tomatoes, and set this delightful mixture aside. Now it’s time to focus on the eggs. Scramble them in a separate pan with butter until they’re fluffy and irresistible, then set them aside like the stars they are.
Now, onto the tortillas. Drizzle some EVOO into a cast iron pan over high heat and crisp those tortillas for about 2 minutes on each side. You want them slightly browned yet still soft because no one wants a tortilla that shatters like their dreams of sleeping in. Fill the warm tortillas with a generous portion of the scrambled eggs, turkey mixture, and a sprinkle of feta cheese. Arrange them tightly in the pan like they’re all best friends.
Sprinkle the tacos with cumin and paprika for that extra flavor kick, and broil them for 2-3 minutes until the feta turns a glorious golden hue. Finally, drizzle Buffalo Ranch dressing on top like the artistic chef you are and add a spoonful of sour cream to each taco or on the side for those who like options. Enjoy the delicious chaos that is breakfast tacos!
Breakfast Tacos
Ingredients
Instructions
- Cook the Meat and Veggies:
- Cook ground turkey with garlic powder, garlic salt, pepper and cumin in a large skillet until done. Set aside.
- In the same pan, heat a drizzle of EVOO, add onion and peppers, and sauté until soft.
- Lower heat, add black beans, garlic powder, and stir.
- Return turkey to the pan, mix in diced tomatoes, and set aside.
- Cook the Eggs:
- Scramble the eggs in a separate pan with butter, then set aside.
- Prepare the Tortillas:
- Drizzle EVOO in a cast iron pan over high heat, crisp tortillas for about 2 minutes each side until slightly browned but still soft.
- Fill tortillas with eggs, turkey mixture, and feta cheese. Arrange them tightly in the pan.
- Sprinkle with cumin and paprika. Broil for 2-3 minutes until feta is golden.
- Serve:
- Drizzle Buffalo Ranch dressing on top.
- Add a spoonful of sour cream to each taco or on the side. Enjoy!
