Salsa Verde Breakfast Tacos

Submitted by ElizabethKnicely

"Okay y'all...first of all...these breakfast tacos are AMAZING. My husband, who has become quite the "taste tester" over the years, went on and on and on and on about these being the best breakfast tacos. BUT...this meal wasn't without incident. After dinner, I noticed that Emma had developed a rash on her chin and by the time bedtime rolled around (not long after dinner!), the rash was also on her elbow and hands...in the same places that she reacts if she accidentally gets milk/dairy. I've suspected an egg allergy with her, as she has had very small reactions to foods in the past that I didn't always pin to eggs. Plus she never wants to eat scrambled eggs when I make them for breakfast, or when her brothers during the week before school. Emma didn't want any of the "green stuff" on her eggs, so she just had the eggs, apple slices and tortillas...so my money is on the eggs being the problem! Wednesday night's reaction proved to me that we definitely need to get tested, so we have an appointment next week...and in the meantime, we will be completely egg-free, including baked goods. This will be a new allergy for our family, so we'll work on removing it from her diet and look forward to experiment with egg-free baking! (Also, kinda grateful for such a clear and definitive reaction.) Also, these would be great served on Dr. Seuss Day (Green Eggs & Ham) or St. Patrick's Day in February! Green salsa...green peppers...green avocados...and dye the eggs green, if you must. ;) Finally, I'm adding this meal to my Fast Five Meals board on Pinterest...because it can be on the table in 15 minutes or less! FTW!"

 

• Ready In: 18mins
• Ingredients: 16
• Yields: 8 breakfast tacos
• Serves: 4

ingredients

• 8 eggs
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon garlic powder
• salt, to taste
• pepper, to taste
• 8 flour tortillas or 8 whole wheat tortillas
• 1 avocado, seeded and diced
• 1 green pepper, seeded and diced
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• salt, to taste
• pepper, to taste
• 1 pinch goat cheese, crumbles or 1 pinch queso fresco
• 1 dollop sour cream
• 1⁄2 cup salsa verde
• fresh fruit, for serving on the side

directions

1. Cut the green pepper and avocado.
2. Scramble the eggs with the ground cumin, garlic powder and some salt and pepper.
3. While the eggs are cooking, mix together the diced avocado, green pepper with the garlic powder, ground cumin a little salt and pepper and some goat cheese or queso fresco and sour cream.
4. To assemble, spoon some of the green salsa in a line onto each tortilla. Top with the scrambled eggs, then the green pepper-avocado mixture. Add more goat cheese or queso fresco and sour cream if wanted, roll up and serve.
5. Serve Salsa Verde Breakfast Tacos with side of fresh fruit. (We had clementine oranges, yum!).