After a mere 3-days in Austin for BlogHerFood, I returned home with a severe case of taco-withdrawal. Indeed, I had tacos on the brain. Despite the fact that I didn’t feel nearly cool enough for the vibrant city, its all-encompassing taco-culture was something I could certainly get behind.
The breakfast tacos, especially. For obvious reasons.
While the variety of breakfast tacos available in Austin was about as diverse as the people there, this recipe was inspired by a taco from a food trailer (yes, Austin’s food trucks are refreshingly stationery), consumed shortly before indulging in what was perhaps the most epic doughnut of all time.
And yet, here I am, talking about the taco.
I totally tried to find a taco quote here but alas, the internet seems surprisingly devoid of inspirational taco quotes. Go figure.
Maybe if the quote-sayers had this taco, with savory layers of breakfast and mexican flavors in a warm corn tortilla, and topped with creamy avocado and crumbly cotija cheese, maybe they’d have something to say then.
Yield: 4 servings
Total Time: 35 minutes
Meanwhile, melt butter in a second non-stick skillet over medium heat. Whisk eggs until uniform in color. Add to skillet and cook, stirring and scraping, until eggs are firm and just cooked through.To assemble, divide tortillas among serving plates. Place a spoonful of egg down the center of each one. Sprinkle with crispy bacon and potatoes. Top with two slices of avocado and cotija cheese.