Egg Tacos

Egg Tacos
When I was a little girl, I never worried about getting enough sleep.  Mom and Dad told me to go to bed, I huddled under the covers hoping that my bed posts wouldn’t suddenly come to life, and went to sleep. (This is not a post about my neuroses)  Next thing I knew, it was morning, I jumped out of bed and the day began.  Now, a zillion years later, I just can never seem to catch up on my zzzz’s. What’s up with that?

Seriously, by 10pm, I am struggling to keep my eyes open.  If I stay up until 11pm, it’s a minor miracle.  I haven’t seen midnight more than a handful of times in the last twenty years.  And still, when that 5:45am alarm goes off, I have to drag myself out to meet the day.  So breakfast during the school year is pretty pathetic from a culinary point of view.

Egg TacosSurprisingly, there are few complaints from my kids.  Except from my daughter.  She does not like cereal, hot or cold.  If she is forced to have cold cereal, she does not like it with milk.   She likes eggs and toast.  She likes pancakes or waffles with just butter, no syrup.  She likes things that take time!
Egg Tacos

So some mornings, despite my not feeling awake, I make breakfasts that don’t come straight out of a box.  I do use as many shortcuts as possible, though.  I just cannot be expected to think straight that early in the morning.  I psych myself up to get up and cook the night before.  I plan out the meal, even sometimes going as far as assembling pans and appliances.  Then I fall asleep thinking about the logistics of the coming meal…wondering if I can stay in bed a little longer if I cheat a little somehow.

Egg Tacos

 

Egg Tacos
Author: 
 
Ingredients
  • 10 eggs
  • 1 cup canned sliced potatoes, drained
  • 8 corn tortillas
  • 8 slices Cheddar cheese
  • salt and pepper to taste
  • salsa for garnish
Instructions
  1. Spray a skillet with PAM or the equivalent.
  2. Scramble the eggs and cook them with the potatoes, seasoning with salt and pepper to taste.
  3. At the same time, on either a griddle or another frying pan, heat the corn tortillas, turning them once when they start to bubble or shrivel.
  4. Once you turn them, place a slice of Cheddar on each and turn off the heat.
  5. Place the tortillas on plates, scoop the egg/potato mixture into each, fold over and serve with salsa.

 

Egg Tacos

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