Weekend breakfasts are the very best breakfasts, right? The bad news is that even weekend breakfasts can fall prey to creativity slumps. Don’t get me wrong; I have nothing against pancakes, but if I’m being honest, I must admit that my very favorite breakfasts are savory. In the hierarchy of savory favorites, these bacon, egg and sweet potato breakfast tacos reign supreme.
Every bite of these bacon, egg and sweet potato breakfast tacos packs a flavorful punch, with a little bit of salty and a little bit of sweet. Texture is covered, too; the soft sweet potatoes and eggs are balanced by crumbly bacon and lightly-crisped corn tortillas.
Granted, we could have stopped there and these tacos would have been pretty darn delicious. Oh, but we went and upped our game by adding creamy goat cheese, fresh chopped green onions and cilantro, and an avocado lime drizzle that adds a tangy zip to an already amazing recipe.
And though these might be as impressive enough to be served in a fancy restaurant, they’re not at all hard to whip up on a Saturday morning. It’s a matter of roasting the sweet potatoes, frying up some bacon and scrambling a few eggs (check the recipe for my secret ingredient there).
We enjoy these served on soft corn tortillas that have been warmed in olive oil on both sides for just a minute or two, but if your preference is flour tortillas, or–better yet–whole wheat flour tortillas, I’m sure that would be good, too.
Either way, I highly recommend doing your family the favor of making these bacon, egg and sweet potato breakfast tacos on a Saturday morning soon.
BACON, EGG AND SWEET POTATO BREAKFAST TACOS
Ingredients
For the Tacos:
- 4-6 tablespoons extra virgin olive oil, divided
- 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
- 8 corn tortillas
- 8 eggs
- 1/4 cup milk
- 1 teaspoon taco seasoning
- 2 tablespoons butter
- 8 slices of bacon, cooked and crumbled
- 8 oz. goat cheese crumbles
- 8 oz. goat cheese crumbles
- 1/4 cup cilantro leaves, roughly torn
- 3 green onions
- drizzle of extra virgin olive oil
- salt and pepper to taste
For the creamy lime avocado sauce:
- 1/4 cup apple cider vinegar
- 1/2 cup extra virgin olive oil
- handful of cilantro, cleaned and stemmed
- 2 green onions
- 1 medium jalapeno
- 1 medium avocado
- juice from 1/2 a lime
- salt and pepper to taste
Instructions
- Preheat the oven to 400º. Prepare a baking sheet by lining it with foil. Spread the peeled and diced sweet potatoes into a single layer on the prepared baking sheet. Drizzle with two tablespoons of olive oil. Add salt and pepper to taste. Place the baking sheet in preheated oven and roast potatoes for about twenty minutes, or until soft and cooked through.
- While the potatoes are roasting, prepare tortillas by drizzling a small amount of olive oil in a saute pan--just enough oil to lightly coat the surface of the pan. Working one at a time, saute the corn tortillas in hot oil for about one minute on each side. The goal is to warm and soften the tortillas just enough to be pliable, not to make them crispy. Place sauteed tortillas on a paper-towel lined plate to soak up any extra oil.
- After the tortillas are done, crack eggs into a large bowl. Add 1/4 cup milk and whisk thoroughly to combine. Add taco seasoning and whisk it in. Melt butter in a large skillet. Add egg mixture to pan and scramble the eggs using a spatula or wooden spoon over medium heat. When eggs are cooked through, change heat to the lowest setting to keep them warm.
To make the creamy lime avocado sauce:
- Combine all ingredients in a Mason Jar and use an immersion blender to puree the ingredients into a sauce. If you don't have an immersion blender, a regular blender or food processor works, too.
To assemble the tacos:
- Layer scrambled eggs, roasted sweet potatoes, crumbled bacon, goat cheese, cilantro, and green onions atop corn tortillas. Top with creamy lime avocado sauce and enjoy!
You might also like:
Asparagus Scramble with Bacon and Goat Cheese
Grilled Pineapple and Hatch Chile Margaritas
