Breakfast Street Tacos

Who says you can't have street tacos for BREAKFAST? Sounds like a street I want to be on. And this recipe is so simple, I should have called it "Easy Street" Tacos... What an excellent way to start the day - moist and cheesy eggs topped with golden brown potatoes and crispy bacon. A squeeze of lime, a few cilantro leaves, and a sprinkling of scallions and you've got one incredible mouthful.

The beauty of this recipe lies in its flexibility. It's breakfast after all - a time when you can improvise without judgement (nobody expects you to grocery shop at dawn). Use what you have on hand - both IN the tacos and ON the side. For example, I used small red-skinned potatoes because that's what I had. You can use ANY potato variety you want - peeled or unpeeled. Just make sure to cut the potatoes into small, uniform pieces so they cook evenly.

You can also use your favorite tortilla variety. I chose soft flour tortillas (street taco size) this time, but next time I might try the soft white corn tortillas (they're a little larger, but still delightfully small).

I used bacon, but how good would ham be? It would be amazing and you don't have to cook it first! Speaking of cooking the bacon, cook it how you like - oven, skillet, griddle, etc. I prefer roasting - so I arrange the strips on a baking sheet and roast them for 12 to 15 minutes at 400 degrees. Roasting the bacon is mess-free and it gives me a chance to tend to other things. For easy cleanup, line your baking sheet with parchment paper or foil.

Breakfast Street Tacos

3/4 pound white, yellow or red potatoes, cut into 2-inch pieces
1 tablespoon olive oil
Salt and ground black pepper
8 large eggs
1/4 cup milk
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon butter
1 1/2 cups shredded cheddar cheese
4-6 slices bacon, cooked until crisp (see note above)
8-12 tortillas of choice (such as street tacos, small flour tortillas or small soft corn tortillas);  plan on 3 street tacos per person and 2 small tortillas per person

Optional toppings:
Salsa
Guacamole or diced avocado
Lime wedges
Sour cream
Cilantro
Black beans
Chopped scallions/green onions
Diced tomatoes

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
Place the potatoes in a large bowl, add the olive oil and toss to coat. Transfer the potatoes to the prepared baking sheet and spread out in a single layer. Season with salt and pepper. Roast for 20 to 25 minutes, until the potatoes are golden brown and tender.
In a large bowl, whisk together the eggs, milk, chili powder, cumin, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Melt the butter in a large skillet over medium heat. When the butter is bubbly, add the egg mixture and cook until the eggs are cooked but still moist, stirring occasionally. Top the eggs with the cheese, remove the pan from the heat and cover with foil. Let sit for about 1 minute, until the cheese melts.
Serve the cheese-coated eggs, potatoes and bacon in the tortillas. Serve with optional toppings and garnishes.

Serves 4