Farm Stand Breakfast Tacos Recipe

Warm tortillas

Heat a large dry skillet over medium heat. Warm tortillas one at a time for about 20–30 seconds per side until pliable and slightly charred in spots. Stack wrapped in a clean dish towel to keep warm.

If using oil for crisping, heat 2 tbs vegetable oil in a skillet over medium-high. Fry each tortilla 20–30 seconds per side until lightly crisp; drain on paper towels. This step is optional but recommended if you like slightly crisp taco shells.

Set out hot sauce, lime wedges, cilantro, avocado slices and crumbled cotija for assembly.

Sauté vegetables

Heat 1 tbs extra-virgin olive oil in a large nonstick skillet over medium heat. Add diced onion and red bell pepper; cook, stirring occasionally, until softened, about 4 minutes. Add diced zucchini and cook 3–4 more minutes until just tender. Stir in minced jalapeño (if using) and halved cherry tomatoes; cook 1–2 minutes until tomatoes begin to soften. Season vegetables with 1/2 tsp salt and 1/4 tsp black pepper. Remove vegetables to a bowl and set aside.

In the same skillet, add baby spinach and cook just until wilted, about 30–60 seconds. Combine wilted spinach with the other vegetables.

Prepare optional protein

If using bacon or chorizo, cook it first in a separate skillet until crisp (bacon) or browned (chorizo), about 6–8 minutes. Drain excess fat on paper towels, chop or crumble, and keep warm. Reserve 1 tbs of the fat for cooking eggs if desired; otherwise discard.

Whisk eggs

In a medium bowl whisk together 10 large eggs, 1/4 cup whole milk, 1 tsp salt and 1/2 tsp black pepper until mixture is uniform and slightly frothy. This yields fluffy scrambled eggs.

Cook eggs gently

Heat a clean nonstick skillet over medium-low heat and add 2 tbs butter (or 1 tbs butter + 1 tbs reserved bacon/chorizo fat). Once butter is melted and foamy, pour in the egg mixture. Let eggs sit undisturbed for 10–15 seconds, then gently push the eggs with a silicone spatula from the edges toward the center, creating large soft curds. Continue to cook, folding occasionally, until eggs are mostly set but still slightly glossy, about 3–4 minutes total. Remove from heat (the residual heat will finish cooking) and fold in half of the crumbled cotija cheese, reserving the rest for garnish. Taste and adjust salt and pepper if needed.

If you prepared bacon/chorizo, stir it into the eggs now (reserve a small amount for topping).

Divide warm tortillas between 4 plates (2 tortillas per person). Equally portion scrambled eggs among the tortillas.

Top eggs with the sautéed vegetable mix, remaining crumbled cotija, sliced avocado, a sprinkle of chopped cilantro, and a squeeze of lime. Add reserved crispy bacon/chorizo if using and drizzle with hot sauce to taste.

Serve immediately while warm. Offer extra lime wedges, hot sauce and cilantro at the table.