Breakfast Tacos are the perfect way to liven up your next breakfast or brunch.
Today I’m sharing what I call summer breakfast tacos. The only things that changes seasonally are the veggies and sauce I use. I’m at the tail end of summer and still have a bounty of yellow zucchini coming in, so naturally zucchini is in my summer tacos. My winter breakfast tacos might feature kale and acorn squash and spring will probably have asparagus.
I’m not a stickler for eating seasonally but I do like to eat seasonally when possible. Mainly because it tastes better. Asparagus in spring tastes 1000% better that asparagus in the fall or winter. Zucchini tastes better in summer (and it’s also super prevalent in the garden, so you are often trying to think of ways to use it all). Same goes for the sauce. In spring and summer I always seem to have avocado or guacamole to use up. And in the fall and spring I tend have pesto’s on hand.
Crispy bacon is a must for me, especially with theses tacos, it gives a nice texture contrast to the scrambled eggs and guacamole. Don’t have bacon on hand? You can just as easily replace it with ham or sausage (or nix the pork all together and make these meatless). That’s the beauty of breakfast tacos, you can customize them on your preferences and what you have on hand.
I love making these at least once a week (and not always on a Tuesday). I love the rhythm of making these in the morning. You use two pans and cook two different things at once. It’s an easy back and forth rhythm, at first with the tortillas and bacon and then with the veggies and eggs. I sip my coffee or tea and I dance in the rhythm of the stove top till I get to assemble and devour my breakfast.
It’s a beautiful way to start the day.Print
Stuffed full of scrambled egg, veggies and bacon, this summer breakfast taco is easy to make, tastes delicious and fills you up.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Breakfast
- Cuisine: American
- 6 Corn Tortillas
- 4 Eggs
- 6 slices Bacon (cut in half- making 12 short strips)
- 1 Zucchini (Chopped)
- 1/4 Yellow Onion (Minced)
- 1/2 cup Guacamole
- Salt and Pepper
- Place a cast iron pan over medium heat. Arrange the bacon on the pan as it heats up. When the bacon has begun to cook and sweat, flip the bacon over. Repeat this every few minutes to cook the bacon evenly until done (I cook mine longer because I prefer crispy bacon)
- While the bacon is heating up place a nonstick pan on another burner and heat it over medium high heat. When the pan is hot place a tortilla on the dry pan and allow it to toast up/brown slightly before flipping. When both sides are browned remove the tortilla to a plate and repeat with remaining tortillas.
*Side Note* If the tortillas are browned too long they will become too stiff- you may be able to salvage the over done ones by placing them under the already browned tortillas, the heat and moisture can soften the over done tortilla and make it pliable again.
- When the bacon is done remove most of the bacon fat that is coating the pan. You want to keep a little in there for the next step, and you want to reserve the rest for later use.
- In the former bacon pan add the minced onion and cook until translucent, then add the zucchini and saute 2-3 minutes until slightly cooked but not soft. Season with salt and pepper to taste and remove from burner.
- Crack eggs into a bowl, add a little salt and pepper and whisk together.
- When the Tortillas are done toasting add about 1 TBS reserved bacon fat into the pan and turn the burner down to medium. Add the whisked eggs and, using a spatula, scrape the eggs around the pan till they come together and start to loose their ‘wet’ appearance. Remove them from the burner.
- Assembly; Cupping a tortilla in your hand place two cuts of bacon into the center of a tortilla, then a spoonful of zucchini, then a spoonful of eggs, and lastly a spoonful of guacamole. Repeat with other tortillas and serve.
Keywords: bacon, Breakfast, Brunch, dairyfree, eggs, glutenfree, Taco