My daughter has a new addiction. What started out as my breakfast burrito recipe (that she wasn't interested in) evolved into a street taco style breakfast she loves. Since this recipe omits a lot of what I would normally put in my breakfast burrito (pico de gallo, tomatoes, mushrooms, spinach) there's not much chopping involved and it's super teenager friendly. Plus, it's healthy!
The idea of eating scrambled eggs on a corn tortilla would have never occurred to me, so all the credit goes to my daughter. I personally prefer a whole wheat low-carb tortilla cut in half for my breakfast burrito, but this kitchen welcomes all new ideas!
- 2 eggs
- 1 tablespoon chopped sweet onion
- 1 tablespoon low-fat shredded mozzarella
- 2 slices turkey bacon
- fresh cracked pepper
- 3 small corn tortillas
-Pre-Heat oven (we use a toaster oven sometimes) to 400 degrees
-Cover a small baking sheet in foil to catch bacon drippings
-Place 2 slices of turkey bacon on small wire rack in baking sheet
-Bake 8 - 10 minutes, drain on paper towel
-Chop into bite-sized pieces, set aside
-Beat 2 eggs in a bowl
-Add 1 tablespoon of chopped white onion
-Add fresh cracked black pepper (to taste)
-Spray pan with non-stick spray and scramble eggs gently over medium heat until fluffy
-Towards the end of cooking, fold in cheese (remove from heat if needed and continue to fold in cheese)
-Heat corn tortillas on a pan over medium heat just before serving
-Arrange tortillas on a plate. Dive the scrambled eggs into 3 portions and place on each tortilla. Top with bacon.
This recipe is simple and kid-friendly. The corn tortillas add more carbs than I need, but for a busy teenager, this is the perfect meal to kick-off a 16+ hour day.