We love our weekend breakfasts here at TKG HQ. We’re all about quality time and good food. Like any other meal, we want to keep it simple by using everyday, on-hand ingredients and NO special trips to the store. But, it has to ROCK too! Enter our Kitchen Sink Breakfast Tacos.
Kitchen Sink Breakfast Tacos
Yeah, these are super dope!
Come any Saturday, it’s usually time to size up the fridge to see what fresh ingredients need to be used. And you guys know I’m all crazy eyes over Mexican food…any time of day!
So, this whole situation makes for endless breakfast taco possibilities! You can use beans, rice, vegetables, meats, eggs (of course), and any number of condiments, like guacamole, salsa, or…
TKG’s easy Chipotle Sauce:
- 1/2 cup Nonfat Greek Yogurt
- 2 Tbsp Mayonnaise
- 1 Tbsp Chipotle in Adobo sauce
Instructions: Combine the YOGURT, MAYO, and ADOBO SUACE together and refrigerate until ready to use. That’s it!
Now, we tend to make our Kitchen Sink Breakfast Tacos lacto-ovo style vegetarian; i.e., with eggs and minus breakfast meats…because there is plenty of awesomeness going on without the meat. Seriously, we never miss it. And if you use corn tortillas, you’re keeping it gluten-free too…bonus!
Even meat-lovers (which I am, in moderation) will love this meatless number!
I’m on a meatless kick this week. Did you see my recipe for Meatless Burrito Bowls? They’re as boss as these tacos!
Speaking of vegetarian food and breakfast tacos…I’m dedicating this recipe to my San Antonio friends, Vickie and Larissa, who host the VegetarianZen podcast.
Have you heard of it? V & L work so. dang. hard. every week to get their super-informative show into listeners’ ears. If you’re even remotely curious about the animal-product friendly lifestyle…listen to their show. They know how to break it down and keep it interesting!
Here’s a link to their website with tons of vegetarian/vegan resources. Love what they’re doing over there!
Here’s a funny, timely thing. I just realized that, as of few days ago, there is a “breakfast taco” war going on between San Antonio and Austin…as in…which city invented it?
My question is…who cares?!?!…because, the fact that they’re both known for breakfast tacos makes them cooler than any other city on the breakfast map. (but I am kinda curious to know what will resolve this dispute).
What I really want to know…which city rocks vegetarian breakfast tacos? We’ll have to ask the Veg Zen gals…I bet they’ll know!
So, if you’re not in SA or Austin, here’s how YOU can make your own magical, veggie breakfast tacos:
- Open your fridge
- Grab a handful of veggies
- Grab a bunch of eggs
- Chop and sauté the veggies
- Beat the eggs, add to veggies, scramble
- Fill taco shells
- Add toppings
Its’ that easy!
Here’s a tip:
One of my favorite cooking shortcuts, specifically with potatoes, is to fully cook them in the microwave to save time in the skillet…they take forever in the skillet if you cook them from a raw state.
Oh man, I just realized, one could get all crazy and do this with sweet potatoes too…and add black beans to the mix and…oooh, I’m totally going to try this next time I make this breakfast!
So, I’m curious…will you make your own Kitchen Sink Breakfast Tacos?
I’m including a recipe to show the ingredients we used for our breakfast taco picture day, but feel free to add whatever ingredients you like. This recipe is just a point of reference 🙂
Cheers to rockin’ your weekend breakfasts…and always to our health!