Breakfast Tacos

If breakfast is the most important meal of the day, it’s also the most hectic. Faced with the choice of whipping up a healthilicious breakfast or stealing a little more sleep, I’ll always choose sleep. Enter make-ahead breakfasts, our weekday hero. They make mornings a little more seamless and give us a jump on the day ahead, all while granting a few more precious minutes in bed. Do something really nice for yourself and try it!

I love breakfast tacos because, well, they’re tacos… but they’re also full of protein and healthy fats (and even some sneaky veggies). Most importantly, they’re endlessly adaptable. Skip the bacon if you’re vegetarian, add a pinch of your favorite spice to the eggs, and take your pick of toppings. I served mine with a side of black beans, dressed with olive oil and smoked paprika. Have fun with it!

What You’ll Need

• 1 1/2 teaspoons kosher salt, divided
• 8 eggs
• 1 1/2 cups baby spinach
• 1/2 cup shredded cheddar cheese
• Sliced avocado, fresh cilantro, guacamole,
  and/or pico de gallo for serving

TIP: Make a killer Sunday brunch spread and let the leftovers give you a well-deserved head start on your breakfasts during the week.

Directions

1 Remove the stem, seeds, and membrane from the bell pepper and cut the pepper into very thin slices. Set aside.

2 You don’t need to toast the tortillas, but it’s an easy way to add another layer of flavor. Carefully set one tortilla at a time directly over a gas burner on low heat. When the bottom is lightly charred and fragrant, use kitchen tongs or a pair of spoons to flip and toast the other side. Once the tortillas have all been toasted, wrap in a clean dishtowel to keep them soft.

You can refrigerate tacos for up to 5 days! Yep, that’s an entire school week’s worth of breakfasts.

3 If you’re using bacon, line a plate with paper towels. Set the slices of bacon side by side in a large, heavy skillet and cook over medium-low heat, undisturbed, until the edges are browned, 4 to 6 minutes. Flip and continue to cook until the slices are crispy and the fat has rendered. Transfer to the lined plate to drain, leaving the fat in the pan.

4 Drain and thoroughly rinse the pinto beans. Add them to a bowl with 1 tablespoon bacon fat (or 1 tablespoon olive oil, if you’re vegetarian), the water, and ½ teaspoon kosher salt. Use the back of a fork to mash the beans until they’re nearly smooth but still have a bit of texture. Set aside.

5 In a large bowl, whisk the eggs with 1 teaspoon salt. Warm the remaining bacon fat (or 2 tablespoons olive oil, if vegetarian) in the same skillet over medium-low heat. Pour in the eggs and cook, undisturbed, for 10 to 20 seconds, or until you see the edges just begin to set, then scatter the spinach over the eggs.

6 Drag your spatula across the pan a few times, then pause to allow the eggs to keep cooking. Repeat every 20 to 30 seconds, until the eggs are no longer runny and the spinach has “melted” into them. Remove from heat.

7 To assemble the tacos, spread a spoonful of the mashed pinto beans down the center of a tortilla and top with a couple slices of bell pepper. Add a spoonful of eggs, a slice of bacon (if using), and a handful of cheese, plus any of your other favorite taco toppings. Eat right away or wrap each taco individually and refrigerate.

To reheat a taco, wrap it in a paper towel and microwave for about 30 seconds. Being a morning person feels a little easier now, doesn’t it?

Rémy Robert

(it rhymes with Amy Snowbear) is a born and raised New Orleanian who was thrilled to move home after a few years of living in New York and New England. Like most New Orleanians, she is food-obsessed and always thinking about her next meal. She works at NOCHI, New Orleans’ first culinary institute, and is also a professional recipe tester for cookbooks. You’ll find her feeding loved ones or marching with the Krewe of Wonder Women at Mardi Gras.