For us, few dishes conjure up the spirit of the American Southwest for us better than breakfast tacos. Filled with hearty, flavorful (and familiar) ingredients that are stuffed into warm pillowy tortillas, they’re the perfect way to start a morning — plus they always seems to conjure up images of vast desert valleys and mountainous peaks, at least they do for us. While you can fill your breakfast burritos with any variety of ingredients — like chilies, meats, assorted veggies, cheeses and more — we prefer to keep ours simple and then top them with our Mexican-Style Habanero Sauce or our Surprisingly Mild Guajillo Ghost Sauce, for added kick.
Here’s what we did:
5 large eggs, beaten
1 green bell pepper, chopped
1 white onion, chopped
1/2 cup cheddar cheese, shredded (optional)
Fat Cat Mexican-Style Habanero Sauce or Surprisingly Mild Guajillo Ghost Sauce (to top egg mixture)
8 flour tortillas
salt and pepper to taste
2 tablespoons vegetable oil
Heat a non-stick pan over medium-high heat. Add 1 tablespoon oil to pan.
Add chopped onion and pepper and sautee until lightly browned, about 4-5 minutes. Season with salt and pepper as they cook.
While onion and pepper are cooking, beat eggs until well-mixed. Once onion and pepper have browned, add them to the egg mixture and stir to blend.
Add remaining oil to pan, lower heat to medium, and once pan is ready add egg, onion and pepper mixture to it and scramble gently, forming small curds, until just cooked. When done, take off heat.
Heat another pan (dry) over medium heat and toast tortillas until they become pliable and a few black charred spots form, about 30-60 seconds per side.
Fill tortillas with 2-3 tablespoons of the egg, onion and pepper mixture. Top with cheese, if desired; the heat from the egg mixture and warm tortillas should be enough to melt it.