Breakfast tacos are one of my everyday staples; we enjoy them a couple of mornings a week. There’s just something that makes me deeply happy about wrapping eggs in a toasty tortilla and topping them with hot sauce. It’s a great way to start the day. But I actually first developed this recipe when I was desperate for a quick dinner idea. I had some kale on hand that needed to be used and a few slices of bacon. When you toss the kale briefly in the same pan as the bacon, it turns a deep, shiny green and becomes tender and full of flavor. If you’re not a bacon fan, Mexican chorizo would also work well. For the corn tortillas, I place them directly onto the burner of my gas range to char them on both sides. If you don’t have that option, I recommend steaming them so that they are warm and pliable.
- Yield: 8
- 6 eggs
- 2 tablespoons milk
- Salt and ground black pepper
- 1 teaspoon butter
- 3 slices bacon
- 1 cup finely chopped kale
- ¼ teaspoon garlic powder
- 8 yellow corn tortillas, charred on both sides
- Hot sauce, such as Tapatio
- Cheddar cheese, grated
- Sour cream
- Avocado, pitted, peeled, and sliced
- In a bowl, whisk together the eggs, milk, and salt and pepper to taste. In a skillet, melt the butter over medium heat. Pour the egg mixture into the pan and stir until set. Transfer the scrambled eggs to a covered dish to keep warm.
- Wipe out the pan and return it to the heat. Cook the bacon until browned and crisp. Remove the bacon to some paper towels to drain.
- Pour off all but 2 teaspoons of the bacon fat left over in the pan. Return the pan to the heat and toss in the kale. Season with the garlic powder and salt and pepper to taste. Cook, stirring frequently, for 3 minutes, or until the kale is tender and vibrant green. Crumble the bacon and add it to the kale. Stir in the scrambled eggs. Remove the pan from the heat. Lay out the tortillas on serving plates and spoon the scrambled egg mixture into each of the tortillas. Top with hot sauce. Serve with cheese, sour cream, and avocado slices, if desired.