My 11-year-old son loves tacos, and by “loves,” I mean he devours them, makes up songs about them and even urns them into super heroes in stories he writes. Yes, a taco. A super hero.
Imagine tasting, if you will, sweet caramelized onions, made smoky and a bit spicy with bacon and sausage, intertwined with the earthy flavor of mushrooms. And all of this richness is brought to life with fresh spinach, tomatoes and avocado, and then. . . . wait for it . . . . the egg — the perfectly cooked, warm, soft whites with the oozing yolk making the perfect sauce. And all of this in the perfectly crisped tortilla. (Warning: do not do this tasting imagination bit if you are hungry and don’t have immediate access to a kitchen! I should have mentioned that first. Sorry.) 😉
Here I am with my boys — 11-year-old on the right, 9 year old in the middle (his recipe idea is coming soon).
Those faces. Those sweet faces. Clearly these are boys who deserve the best, and in this case that would be THE Breakfast Taco.
And I certainly think you deserve one too!
- Olive oil for the pan
- 6 (8-inch) flour tortillas (use corn tortillas if you want gluten-free)
- 2 strips applewood smoked bacon
- 1 cup thinly sliced onion
- 2 cups thinly sliced and then roughly chopped Crimini mushrooms
- 2 sweet Italian chicken sausages (pork is fine too)
- 2 cups packed spinach leaves
- 6 large eggs
- 1 cup plus about 2 tablespoons grated cheddar cheese
- 3 small to medium-sized tomatoes, thinly sliced
- 1 medium-large avocado, thinly sliced (Here's How to Cut an Avocado)
- sea salt and freshly ground black pepper
- Coat the bottom of a large sauté pan with a small amount of olive oil and place it over medium-high heat. Add as many of the tortillas as you can fit. Sauté each side for a minute or so, until they're crisp. Use kitchen tongs or a fork to gently fold each one in half. Repeat until all of the tortillas are done, placing them on a large plate as you go. Set aside.
- In the same pan, add the bacon and place it over medium heat. Cook until it's brown and crisp, about 3 minutes per side. Remove it from the pan and set aside to drain a double layer of paper towels. Do not clean the pan!
- Add the onions to the pan with the bacon grease and cook over medium-high heat, stirring occasionally, until they are soft and golden brown, about 10 minutes.
- Move the onions to one side of the pan and turn the heat up a bit. Add the mushrooms to the empty side of the pan and sauté until they begin to soften, about 5 minutes. (You might need to add a bit of olive oil at this point -- if all of the bacon grease has been absorbed by the onions.) Then mix the mushrooms into the onions, turn the heat to medium and add the sausages, squeezing them out of their casings as you do. Use a wooden spatula to break them into small pieces and incorporate them into the other ingredients. Continue to sauté until the sausage is cooked through, about 8 minutes. Crumble the bacon and add it into this mixture with the spinach. Cook just until the spinach has wilted, about 3 minutes. Season to taste with salt and pepper (here's how), remove from the heat and set aside.
- Now in a non-stick pan fry the eggs: lightly coat the bottom of the pan with olive oil and over medium-low heat, crack the eggs into the pan, sprinkle with salt and pepper and cook to the the desired doneness. (I like runny yolks.) You'll likely have to do this in a couple of batches, but begin assembly of the tacos as you cook them.
- Warm the sausage mixture and add about ⅓ cup to one side of each taco shell. Then evenly sprinkle this with about 3 tablespoons of the cheese. (We want the sausage mixture warm enough so that the cheese melts.) Now add a few slices of the tomato and avocado to each one. Then, getting back to the eggs, as each one is finished, gently add it to a taco directly from the pan.
- Serve immediately.