Start your day off on the right foot with a healthy breakfast! These gluten-free Breakfast Tacos are incredibly easy to throw together and are on the table in no time at all!
** Well friends, I’ve moved on to my 2nd website developer to help fix my blog as the first one couldn’t dedicate the time to really delve into the issue. It’s been over two weeks since my blog worked properly and I can honestly say that I’m beyond over it. Also, it’s a really good thing that Ninja re-hung my punching bag. I’ve needed that therapy more than a few times recently… **
If I could eat one food for the rest of my life, it would be tacos.
Ninja has actually made comments about my love affair with tacos. The other day he laughed at my lunch, which was leftover spaghetti meat stuffed into corn tortillas with parmesan cheese. Who needs spaghetti when you’ve got corn tortillas, am I right? 😉
These Breakfast Tacos are something that I’ve been making since my early days of going gluten-free. I initially started making them so that I would have another breakfast option beside oatmeal that was quick and healthy. After a few days however my love for these breakfast tacos overran my love for my bowl of oats. I now eat these tacos on a consistent basis – and by consistent I mean weekly. We probably shouldn’t talk about how often I need to buy eggs and corn tortillas thanks to this obsession of mine.
Another reason why I love these breakfast tacos is because they allow me to sneak in some veggies first thing in the morning. If you guys can remember, my goal for this year was to up my veggie consumption. I’ve actually been doing really well with it, especially with all of the sneaky ways that I’ve been including them into my diet. So far I’ve got a few smoothies that I sneak them in to [like this one and this one], but my favorite way has to be to include them in my breakfast tacos!
And while I prefer to use kale and broccoli for the most part, I don’t shy away from other veggies. So far I have used:
- kale / spinach
- collard greens
- bell pepper
Talk about variety!
By the way, why is it always the simplest recipes that taste the best?
There truly is nothing special about these breakfast tacos, which is why I think I adore them so much. Aside from being naturally gluten-free these tacos are chock full of protein as well as a serving [or even 2!] of veggies – and they are completely customizable to you and your taste buds! I tend to stick to the Mexican themed route with my tacos, sometimes using avocado and salsa and other times just sprinkling on a bit of feta cheese and a fresh squeeze of lime. There truly is nothing simpler or more delicious!
And don’t forget the fresh cilantro. Fresh cilantro makes these tacos!
Alright, here’s the super simple, fool-proof recipe for one of my favorite breakfasts. Fun fact – I actually have these any and every time of day, so I’m not really sure why I’m labeling them as “breakfast” tacos.
I’ve got some pretty exciting news to share with you guys, so I hope you’ll come by the blog tomorrow to find out what it is! Let’s just say it was a long time coming. I could only ignore God’s nudging for so long. 😉
- ½ tablespoon olive oil
- 2 eggs, whisked
- 1 kale leaf, de-stemmed and shredded
- 1 handful broccoli, chopped small
- salt and pepper to taste
- 2-3 corn tortillas, heated
- Optional Toppings:
- feta cheese
- fresh cilantro
- Heat a pan over medium heat. Add the olive oil, broccoli and kale. Cook for 2-3 minutes or until broccoli has softened slightly.
- Pour whisked eggs over the vegetable mixture and scramble. Cook for a few minutes until eggs are set. Season with salt and pepper.
- Distribute egg mixture among tortillas. Top with desired toppings and enjoy.
What would you put into your breakfast tacos?