Everyone knows that Texans are a proud bunch – and one of the things we’re most proud of is the breakfast taco, and rightfully so. Who wouldn’t enjoy eating soft, pillowy scrambled eggs, bacon, cheese and jalapeños in a warm tortilla? No one, that’s who.
The past month, our parents have been in town from Germany, and we’re trying to cram all things Texas into a few short weeks. Ninety-seven percent of those things involve Mexican food in some form or fashion. If you’re from the South and have been/lived abroad, you know good Mexican/Tex-Mex is one of the only types of food that’s hard to find. (There’s a place by our parents’ in Germany that’s allegedly a Mexican food place, owned by Hungarians, who serve Spanish beer #confused).
Before we leave for a trip abroad, whether it’s for two weeks or two months, we’ll eat/drink our weight’s worth in margaritas and queso, and you know that’s the first thing we’re eating when we arrive back stateside. So, our parents have been wanting to chow down on all the salsa, tacos and guacamole they can get their hands on.
So, when last Sunday rolled around, we decided to combine mine and Lexi’s two true passions in life – Mexican food and brunch, by making a breakfast taco bar. This is the perfect post-holiday brunch when you have family/guests staying with you. It comes together in no time, and everyone can make their breakfast taco exactly how they like ’em.
We didn’t prep the ingredients the night before, but would encourage you to if you’re looking to save time in the morning (aka roll out of bed and get straight to eating).
I see this happening again very soon at our apartment.. like this weekend. Who wants to bring the queso?
xo – kels
- 8 flour tortillas (2 per person), warmed in microwave or oven.
- 6 eggs (2 per person)
- 1 package of bacon
- 3 Tblsp. butter
- 1 small onion, diced
- 1 clove of garlic, minced
- 1 bell pepper, chopped
- 2 jalapeños, seeded and diced
- 4 oz. (or about 8) button mushrooms, diced
- 4 oz. cherry tomatoes, diced
- 1/2 bag frozen hash browns
- Cheese (we used cheddar + gruyere)
- Salt + pepper
- On a baking sheet lined with parchment paper, lay bacon out in single slices. Place in oven, turn oven onto 375 degrees, and let bacon cook until done (about 20 minutes).
- Cook hash browns according to package. Set aside.
- In a small saucepan, melt 1 Tblsp. butter over medium heat. Add onion, cook until soft, about 7-10 minutes. Add garlic, stirring to cook for another minute until fragrant. Set aside in small bowl.
- Place diced jalapeño, bell pepper, tomatoes and cheese in small bowls/plates, and set aside.
- When the bacon is almost done, crack eggs into large bowl, season with salt and pepper, and whisk together. In a skillet over medium-low heat, melt remaining 2 Tblsp. of butter. Once melted, pour eggs into skillet, allowing them to cook untouched until they begin to slightly set around the edges. Using a spatula, gently "sweep" the eggs from one side of the skillet to the other. Continue to push the eggs around until they are fluffy, being careful not to burn or overcook them. Place on plate.
- Line all toppings up and let guests assemble their own breakfast tacos!
- Feel free to prep the majority of the ingredients the night before, and add in different proteins/vegetables.