Breakfast Tacos

Feeds: 6-8 Prep time: 15 mins Cook Time: 25 mins

Total Time: 40 Mins

Ingredients

1 pkg corn/wheat tortillas

1lb Harvest thick-cut bacon

1 cup fresh spinach leaves

1 small container of Hofstede’s chipotle mayo

6 eggs

1 tsp steak spice

1 cup grated cheddar

Directions:

1. Whisk the Eggs
   In a bowl, crack 6 eggs and whisk them together with steak spice. Set aside.

2. Cook the Bacon
   Cut your bacon strips in half and cook them on the grill or in a frying pan until crispy or to your liking. Set aside.

3. Scramble the Eggs
   In the same pan (or a clean one), scramble the eggs. Once cooked, set aside.

4. Toast the Tortillas
   Lightly toast each tortilla in a dry frying pan for less than a minute per side—just until warm and slightly golden.

5. Assemble the Breakfast Tacos

   • Spread chipotle mayo over each tortilla.

   • Add scrambled eggs.

   • Layer on fresh spinach.

   • Add bacon.

   • Top with shredded cheddar cheese.

6. Serve and Enjoy!
   Serve warm and enjoy immediately. These are best eaten fresh but can be prepped in parts ahead of time for faster assembly in the morning.

   Tips & Variations

   • Spice it up: Add a few dashes of hot sauce or some pickled jalapeños.

   • Go veggie: Swap the bacon for sautéed mushrooms or roasted sweet potatoes.