Breakfast Tacos Bowl
A breakfast bowl combining scrambled or fried eggs, a grain or starch base, and sautéed vegetables wrapped in or served alongside flour tortillas. Warm, handheld assembly with customizable proteins and toppings.
Ingredients
Method
Cook the grain or potato base if not prepared ahead; let cool slightly.
Dice the bell pepper and onion; chop the cilantro and set aside.
Warm the flour tortillas over a dry skillet or directly over a gas flame for 10 seconds per side; wrap in a clean towel to keep warm.
Heat olive oil in a large skillet over medium-high heat; add diced onion and bell pepper. Sauté for 4–5 minutes until softened. Season with salt, pepper, and taco seasoning if using.
Push vegetables to the side of the skillet; crack eggs into the empty space, scramble, and cook until set, about 3–4 minutes. Stir to combine with vegetables if desired.
Divide the cooked grain base between two bowls or tortillas; top each with the cooked egg and vegetable mixture.
Top with pico de gallo, shredded cheese, sliced avocado, fresh cilantro, and hot sauce. Serve warm with warm tortillas on the side or folded around the filling.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
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