Breakfast Tacos

Breakfast is my least favorite meal. Ever since I was little, breakfast is just something I have to shove into my mouth. My mother is the same way, so I guess you could say “I get it honest” (Oh and for you who aren’t from below the Mason-Dixon Line that means it’s hereditary).

I can remember sitting at the kitchen table in elementary school as my mom would make cinnamon sugar toast or scrambled egg with slice of American cheese on top and literally forcing myself to eat it. As I got older it would be something like pop tart in the car on the way to school. And sadly Gina has inherited this trait as well.

So when it comes to breakfast foods, well if it isn’t already made then I pretty much don’t eat. I know, I know breakfast is the most important meal. I get that. With me not eating wheat, things like toast with peanut butter are no longer an option. I have never been a cereal person (but my hubbs and children could eat it 24/7). I have been trying to keep things like wheat free muffins or coconut flour brownies made so I can nibble on something with my coffee. But alas I ate the last of these items last night.

So after dropping off my little devils, Oh I mean darlings, at school today I decided it was time to make some eggs.

I have left over steak and mushrooms/onions from dinner the other night and a can of green chili’s (my new obsession) so I whipped up some egg steak tacos (with left over eggs for another morning).


  • 6 large eggs, beaten
  • 1/2 cup of leftover steak chopped
  • S&P to taste
  • 1 Tbsp butter
  • 1 heaping Tbsp chopped green chilis
  • 1/4 cup shredded pepper jack cheese
  • 2 Tbsp half and half
  • leftover sauteed mushrooms & onions
  • 2 corn taco burritos (the little ones)

In skillet melt butter, add steak, mushrooms & onions. Let them warm through.


In bowl whisk together eggs, S&P, half and half, and green chili’s.


Pour into skillet, cook to desired done-ness. I personally like mine firm, but go with what you like.

While eggs are cooking warm up corn burrito shells (I used my stove top, but you can do in microwave). When they are warm put on plate, add half of cheese on each shell, then spoon on some eggs.

There ya go! No options are endless here, leftover meats, saute up some veggies (I almost added green onion but didn’t feel like cutting them up), any kind of cheese you want. Also you could add some salsa, sour cream, pico de gallo, avocado or guacamole. Just make it your own.

***I have to admit this because I am a dork, some how I have lost all but 2 of the pics I took of this post. I do not know where they went, I did exactly the same thing I always do when transferring pics from camera to computer, but right now I can not find them. If my hubbs can find them I will edit this post. SORRY!!!  Your friend the computer NOT-Savvy pantry sleuth (who also makes a poor blogger, guess I ain’t winning any awards)


1 Comment (+add yours?)

  1. lorieb
    Jan 14, 2013 @ 02:15:12

    Reblogged this on LORIEB and commented:
    gluten/wheat free breakfasts are the trickiest to fit into my lifestyle…


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