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6 flour or corn tortillas butter diced potatoes bacon, cooked and chopped shredded cheese 6 eggs,scrambled ½ cup salsa
In small skillet melt a pat of butter and heat up tortillas to make them soft and more pliable. You may also wrap them in foil and heat in an oven until warm.
Bacon – cook until crisp, drain and crumble.
Potatoes – peel, and diced into small pieces. Cook in bacon grease, seasoning with salt and pepper as desired until tender and slightly brown.
Eggs – scramble until light and fluffy. Adding milk or cream is not essential, the eggs are fine on their own. You may add in a bit of salsa as you cook them or add the salsa to the breakfast tacos directly.
Assemble tacos by placing ingredients in the center of the tortilla. Fold over from one side to the other. Fold up the bottom edge, and then fold the other side across lengthwise to the opposite side. These can be wrapped in foil and kept refrigerated for a few days for a quick breakfast on the run. Simply unwrap and heat in the microwave.
Note: You can add any ingredients you like -- chopped peppers, onions, salsa, sausage, refried beans - it's up to you. Wrapped in foil they can be kept in the refrigerator for a few days or pop them in the freezer to store them longer.
Tips for creating and freezing your breakfast tacos:
1. Do not skip the step of heating the tortilla. This makes it pliable and it won't tear when you roll your taco up.
2. The skies the limit for the filling ingredients as long as sit isn't anything too liquid that will make the tortilla soggy. Save the salsa to put on when you reheat them.
3. If you are going to freeze them, let the ingredients cool to room temperature before filling and rolling them to avoid condensation and soggy tortillas.
4. Wrap each tortilla in plastic wrap and then in foil. Freeze in a large freezer bag.