Three-Minute Taco Egg Scramble

We believe in a hot breakfast every morning for our kids. We all have our things, and this is one of mine. Protein is important for starting the day right. I can't function on an empty stomach, and we want our kids to be full and ready for the day. We have eggs a lot, and that means I have a million ways to serve them. Some of my favorite things about eggs:

  • Nutritionally they are practically the perfect food.
  • They are so delicious.
  • They are really fast to make.
  • Eggs are easy to prepare
  • They are inexpensive.
  • They work on most restricted diets (unless you are allergic to eggs, which is terribly sad). My doctor is always restricting my diet in various ways, but I've always been able to have eggs. In fact, sometimes eggs are one of the few things I can have.

As much as I LOVE eggs, I also get tired of them if we have them the same way every day. One of our favorite ways to have them is in a Taco Egg Scramble. We have Taco Tuesdays (more on that another day), and on the Tuesdays that I make traditional tacos, I always make a bit extra and put it in the freezer or fridge for breakfast another day. I can make this scramble in about 3 minutes. so it's just as fast as cereal, and much more filling. It's fabulous on its own, or you can make a breakfast burrito out of it, or a paleo bowl. We serve it different ways, depending on what I have in the fridge at the time, but serving it with my 2-Minute Restaurant Guacamole is always the right choice.

Taco Egg Scramble is so flavorful and changes the taste of the eggs so much that even if you are sick to death of eggs (I've been there. Many times), you will still love this.

The amounts are all flexible, depending on what I've got, and this is for serving my brood of eight, so feel free to scale down as needed. It's a great way to use up those little leftovers. Even if you only have a tablespoon of leftover taco meat, that's enough to make a single serving with 2 eggs for breakfast, lunch or dinner.

INGREDIENTS

12 eggs (if you can get local, fresh eggs, they are so much more delicious and nutritious)

1/3-ish pound taco meat

Avocado oil to coat the pan

TO COOK

Heat a 12-inch skillet on high. Add just enough oil to coat the bottom. When the oil starts to shimmer, add the beaten eggs and scrape the bottom of the pan continuously so the eggs don't overcook on the bottom. When the eggs are 80% done, add the taco meat and continue to gently turn the eggs until they are not wet, but just a little shiny. Overcooked eggs are as bad as overcooked asparagus. Get the eggs out of the pan immediately, or they will continue to cook.

TO SERVE

  • As I mentioned above, they are fantastic as a stand-alone, high protein meal. 
  • For a paleo bowl, add some 2-Minute Restaurant Guacamole, salsa, green onions. If you are a dairy-eating paleo-ite, throw on some cheese and sour cream. I occasionally have leftover caramelized onions and peppers in the fridge, and those make a fantastic addition. I add my naturally fermented jalapenos to it because I'm always looking for an excuse to eat those babies. Cauliflower rice is also a great addition.
  • Make a breakfast burrito with a tortilla, cheese, sour cream, guacamole, salsa, jalapenos and anything else that calls to your inner taco lover.
  • If you're gluten-free, but want to add something starchy to round it out, rice is perfect. I always have some leftover rice in the fridge, and it freezes great too, so if I have a small amount of leftover rice, I freeze it for something like this. 
  • If you are an egg-eating vegetarian, you can make taco-flavored quinoa, which will have a similar mouthfeel as ground meat, and still high in protein. 
  • To make it lower fat make your tacos with ground turkey.

This can be paleo, dairy-free, gluten-free, vegetarian, Trim Healthy Mamas, and just about anything else, as long as you can eat eggs. This recipe is very adaptable.

 

Which way are you going to eat the taco egg scramble? Do you love eggs as much as I do? What's your favorite way to eat them?