The Perfect Homemade Breakfast Taco Guide

chorizo

🥗Healthier: turkey sausage

💰Cheaper: ground beef

Turkey sausage reduces fat while maintaining flavor.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories and adds a cheesy flavor.

salsa

🥗Healthier: fresh pico de gallo

💰Cheaper: canned salsa

Fresh pico de gallo offers a vibrant taste with fewer preservatives.

avocado

🥗Healthier: guacamole

💰Cheaper: mashed peas

Mashed peas provide creaminess at a lower cost.

Make the flour tortilla dough by mixing 2.5 cups flour, 2 teaspoons salt, and 1.5 teaspoons baking powder.

Cut in 1/2 cup lard until crumbly.

Add 2/3 cup warm water and knead to form a dough, then let it rest for 30 minutes.

Divide the dough into 12-15 portions and roll into balls, resting for 5 minutes.

Roll each ball into a thin tortilla about 1/8 inch thick.

Cook each tortilla in a hot, dry 10-inch cast-iron pan for about 30 seconds per side until bubbly and charred.

Cook bacon in the oven at 425°F for 20-30 minutes until crispy.

Scramble 1-2 eggs per taco in a 10-inch nonstick skillet with butter, seasoning with salt and pepper.

Assemble the taco with a hot tortilla, scrambled eggs, shredded cheese, and bacon.

For potato tacos, grate 2 russet potatoes, soak in water, rinse, and then fry in a nonstick skillet with oil and butter until crispy.

Assemble the potato taco with scrambled eggs, cheese, and hash browns.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens