Breakfast Tacos with Eggs, Spinach, and Bacon

Name: Breakfast Tacos with Eggs, Spinach, and Bacon
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Tbsp butter; 4 soft flour or corn tortillas, warmed; 4 eggs, beaten; 2 servings Crumbled queso cotija or feta cheese, lime wedges, and sliced scallions and cilantro for garnish; 946 milliliters packed flat leaf spinach leaves, roughly chopped; 2 medium cloves garlic, thinly sliced; 2 servings Kosher salt and freshly ground black pepper; 237 milliliters homemade or store-bought salsa verde; 4 slices thick-cut bacon, cut into 1/4-inch pieces

The recipe Breakfast Tacos with Eggs, Spinach, and Bacon is ready in about 30 minutes and is definitely an excellent gluten free option for lovers of Mexican food. This recipe serves 2. One portion of this dish contains about 42g of protein, 56g of fat, and a total of 897 calories. Head to the store and pick up bacon, garlic, flat leaf spinach leaves, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It works well as a main course.

Instructions

Cook bacon in a medium non-stick skillet over medium heat, stirring occasionally, until crisp, about 10 minutes.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Transfer to a paper towel-lined plate with a slotted spoon, leaving fat behind.

Equipment you will use

Slotted Spoon

Paper Towels

Add garlic to bacon fat and cook over medium heat, stirring constantly, until fragrant and pale golden, about 1 minute.

Ingredients you will need

Bacon Drippings

Garlic

Add half of spinach and cook until wilted, about 30 seconds.

Ingredients you will need

Spinach

Add remaining spinach and cook until wilted and most of the liquid has evaporated, about 5 minutes. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Spinach

Transfer to a paper towel-lined plate and wipe out skillet.

Equipment you will use

Paper Towels

Frying Pan

Melt butter in now-empty skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add eggs and cook, stirring constantly, until no longer watery but still moist, about 1 minute. Season to taste with salt and pepper and transfer to a plate.

Ingredients you will need

Salt And Pepper

Egg

Spread salsa over each tortilla and divide spinach evenly. Divide eggs on top of spinach and top with crumbled bacon.

Ingredients you will need

Real Bacon Pieces

Tortilla

Spinach

Spread

Salsa

Egg

Serve immediately with crumbled queso cotija or feta cheese, lime wedges, and sliced scallions and cilantro.

Ingredients you will need

Feta Cheese

Lime Wedge

Green Onions

Cilantro

Equipment

Frying Pan

Slotted Spoon

Paper Towels

Ingredients

Servings:

1Tbsp

butter 4

soft flour or corn tortillas, warmed 4

eggs, beaten 2servings

Crumbled queso cotija or feta cheese, lime wedges, and sliced scallions and cilantro for garnish 946milliliters

packed flat leaf spinach leaves, roughly chopped 2medium cloves

garlic, thinly sliced 2servings

Kosher salt and freshly ground black pepper 237milliliters

homemade or store-bought salsa verde 4slices

thick-cut bacon, cut into 1/4-inch pieces

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Williams Selyem Westside Road Neighbors Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 140 dollars.