Breakfast Tacos- Mexican style (gluten-free)

by Amy on 02/22/2011

  

Gluten Free Breakfast Tacos REAL FOOD
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Breakfast Tacos- Mexican Style
by Amy Love, Real Food Whole Health
Serves 2

Ingredients:
1 TBL organic butter (raw from grassfed cows preferred)
1 TBL high-quality coconut oil or lard (non-hydrogenated from sustainably raised pigs)
1 TBL organic red onion, diced
3 very small red potatoes, diced small
3 pastured eggs
1 TBL organic milk or cream (raw from grassfed cows, preferred)
Unrefined sea salt, freshly ground black pepper and organic garlic powder
Optional dash of organic cumin and/or organic chili powder
2oz (or 2 patties) uncured (nitrate-free) sausage or chorizo (from sustainably raised pigs) cooked, crumbled
¼ cup grated raw cheddar cheese
4 organic (non-GMO) corn tortillas (sprouted preferred)

Directions:
In large sauté pan, melt butter and coconut oil. Add onions and cook until soft. Add potatoes. Season with salt, pepper and garlic powder and cook until soft and golden brown. Top with crumbled sausage or chorizo, stir to combine.

In a small bowl, combine cracked eggs and milk (or cream), season with salt and pepper and beat well. Add to sauté pan over potatoes and bacon, and cook until scrambled. Remove from heat and sprinkle on cheese. Scoop into warmed corn tortillas and serve with cilantro, salsa and avocado slices if desired.

Notes:
Can use uncured (nitrate-free) bacon in place of sausage or chorizo
Dairy free? Omit milk/cream and cheese. Use coconut oil or lard in place of butter.


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{ 8 comments… read them below or add one }

Megan February 22, 2011 at 2:37 pm

What a delicious looking breakfast! My husband loves making breakfast burritos. I will have to show him this. Thanks!

Reply

Amy February 26, 2011 at 10:45 am

Hi Megan, Welcome! Thanks for stopping by- these are so amazingly good. Getting a good tortilla is key, and I always rub it with fat and heat it in a skillet until pliable. That makes a huge difference as well (plus it’s more nutritious that way as the fat helps moderate the effect of the tortilla on blood sugar) Enjoy!

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Christy February 22, 2011 at 3:08 pm

What a hearty and delicious looking egg dish – our chickens are finally laying again – I bet my kids would love this. Thanks for sharing this with us at the Hearth and Soul Hop!

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Amy February 26, 2011 at 10:44 am

Hey Christy- How divine to make these with backyard eggs?? Enjoy!!!

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Christine February 22, 2011 at 6:52 pm

I know that my husband would love these – all his favourite aspects of breakfast in one yummy package!

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Amy February 26, 2011 at 10:43 am

Hey Christine, Thanks for stopping by- oh, we SO love these :-) Enjoy!

Reply

christy February 25, 2011 at 9:17 pm

just reading the recipe makes me feel good and whole…imagine if i ate it?! thank you for sharing this wonderful gluten free and sustainable meal

Reply

Amy February 26, 2011 at 10:41 am

Hey Christy! Thanks for your sweet comment. This is one of our FAVORITE go-to breakfast recipes. :-)

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