Brunch is the bomb dot com. I love that you can go savory or sweet, or both, and that it’s a meal that’s devoured later than breakfast (a total plus in this not-so-much-of-a-morning-person’s book). Brunch possibilities seem to be endless nowadays with different restaurants stirring up unique and trendy dishes that combine the flavors of breakfast and lunch everyone loves. We’re kind of bummed we haven’t found a place in the burbs we love yet (suggestions please!), and we often reminisce of the incredible brunch food Chicago has to offer. City dwellers, you know exactly what I’m talking about; brunch is a staple meal in Chicago. Chicagoans go all-out for brunch.
Since there seems to be a shortage of brunch places around here, we like to cook breakfast at home. Last week, I made mini quesadillas for my family and we had a big stack of corn tortillas left. Does anybody else find it hard to go through all of the tortillas in the package? We always seem to have a problem… anyway, to get rid of them I decided to make breakfast tacos this weekend. It’s a dish I’ve never made for breakfast before, but a meal that sounded appetizing to both my husband and me.
We filled the tacos with a few different breakfast foods that ended up pairing well together and added a nice flavor to each bite. The tacos have creamy eggs with cheese, bacon, crispy hash browns, chipotle crema and avocado. We couldn’t get enough!
If you end up making these breakfast tacos, don’t forget to tag your photos with #marinamakeseats!
Egg, Bacon and Hash Brown Breakfast Tacos
- 2 1/2 cups of frozen hash browns
- 2 tablespoons of olive oil
- 5 eggs
- 3/4 – 1 cup of shredded monterey jack cheese
- 5 strips of cooked bacon, chopped
- 1/4 cup of sour cream
- 1/4 of half and half
- teaspoon of chopped chipotle in adobo
- 1 avocado, cubed or mashed with a few pinches of salt and lime juice
- 6 small corn tortillas
To make the chipotle crema whisk the sour cream, half and half and a couple of pinches of salt. Refrigerate until ready to use.
Heat a large skillet over medium-high heat. While the skillet/pan is heating, mix the hash browns, olive oil, 3/4 teaspoon of salt and 1/4 teaspoon of black pepper in a medium bowl. Spread the hash browns in the skillet and cook for about 5-7 minutes until golden brown on the bottom. Flip and repeat with the other side of the hash browns. Remove the skillet from the heat and place the hash browns on a plate to set aside.
Beat eggs and a couple of pinches of salt and pepper in a medium bowl. Add eggs to the skillet and cook “low and slow”. If you need to turn the heat on again, that’s okay, just turn it on low! Just before the eggs are fully cooked, add the shredded monterey jack cheese and mix until melted. I also added the chopped bacon to the eggs.
Heat the tortillas any way you like, whether it’s heating them in a paper towel in the microwave or heating them on top of stove burners on low heat (what I did). Once they’re done, fill the bottom of the tortilla with crema and top with hash browns, eggs, bacon, more crema and avocado.