This easy breakfast taco recipe is not only delicious and healthy, it's also gluten-free, grain-free and also includes two different ways to make them low carb, paleo, keto or vegan-friendly and will definitely impress the family any day of the week!
Crack each egg in a medium bowl and whisk until smooth and well incorporated. Add salt and pepper to the eggs.
In a large skillet over medium heat, drizzle some neutral oil in the pan. Once the pan has heated, gently pour in the mixed eggs. Cook the eggs until scrambled soft.
Warm the tortillas on the stove-top. Remove and place on plate.
To assemble the tacos, scoop about 2 tablespoons of egg onto the tortilla. Sprinkle with bacon pieces. Top with optional toppings of choice: tomato, avocado, cheese, etc.
Crack each egg into a medium-sized bowl and whisk the eggs until smooth. Add salt and pepper.
Drizzle some oil into a medium-sized pan, and saute the sweet potato cubes over medium heat until tender while flipping on both sides. This takes about 10 minutes or so.
While the sweet potato cubes cook, grab another large pan and place it on the stove-top over medium heat. Spray with oil and gently pour the whisked eggs into the pan.
Cook the eggs until softly scrambled, about 7 minutes or so. Mix 1/2 cup of spinach into the eggs about half way through. Set eggs aside in bowl when finished cooking.
When the sweet potatoes are close to being finished, 1/2 cup sliced cremini mushrooms. Season with cumin and salt.
Warm tortillas on the stove-top and quickly remove. Scoop about 2 tablespoons of cooked eggs into the warmed tortilla.
Top the eggs and tortilla with the sweet potato mixture. Top with salsa, cilantro, tomatoes, or avocado.