Growing up in the Midwest, my mom made very inauthentic tacos. Whenever we had Mexican night, I just cringed as I always left the table hungry. One of my mom’s rules was to eat what she made or nothing at all. And I can be a little dramatic at times, so it was usually nothing for me on those nights. So, when I moved to California at the ripe age of 17, I stayed away from tacos and Mexican food in general because I thought I just didn’t like it! I was young and in charge and I did whatever I wanted – for the most part. And eating something I didn’t want was definitely not on the menu. The ironic part was, I was pretty much just a hop, skip, or jump away from some kinda of taqueria no matter where I lived at the time – yet I never went in. So for the first 25 years of my life, I thought I just didn’t like tacos!
It was just coincidence that when I opened Dessert’D it happened to be next door to a taqueria (of course it was). And one day during our first year, we were stuck at the shop for a while and had absolutely no food besides cookies. Delaney proclaimed he was going next door for tacos and I ignored the opportunity to eat food when that was the option, as I had done for the last 25 years. When he came back with a plate of carne asada tacos, my mouth was just watering. All I could smell was spices and steak and I kept looking over at his tacos! And then I said something like, Hey, those look good,can you go get me some of those? And I could see Delaney’s face pretty much say – FINALLY!
Yes, it took me 25 years to finally start enjoying tacos. And to be honest, I had no idea what they actually were! Authentic street tacos are so far from what my mom made, that it is almost a completely different food. Now, tacos are one of my absolute favorite foods and we eat them almost every week! So I’m always creating new ways to reinvent them because I have over 25 years of tacos to make up for!
So here’s a really fun and flexible recipes for you. I call these Leftover Breakfast Tacos because you can add so many things to them and use up all kinds of leftovers in your fridge. Almost any leftovers you have in your fridge can work when you add eggs. Think of things like rice, quinoa, beans, potatoes, bell peppers, onions, corn, mixed veggies, avocado, chicken, turkey… This is a great time to utilize your leftovers in a new and fun way, as everyone has full fridges from the holidays. Have fun creating new and different combinations for using up leftovers in your fridge. Get the recipe for my Leftover Breakfast Tacos below.
Tips for making the best Leftover Breakfast Tacos
- You can use small corn tortillas or flour, you can even use a large flour tortilla and make this more of a large taco as well.
- Try to have a carb, a protein, and a veggie – however you mix it up is up to you, but make sure you have each of these to have a balanced meal and full tacos.
- Have fun and get creative! If it sounds good to you, go for it!
Leftover Breakfast Tacos
Makes 4 tacos
1 cup leftover rice, quinoa, or black beans
1 cup leftover veggies
3 large eggs 1 to 2 tablespoons salted butter
4 corn tortillas
Some of our favorite combos
Rice, eggs, grilled onions and bell peppers, avocado, salsa, cilantro
Black beans, eggs, rice, onions, salsa
Quinoa, eggs, sweet potatoes, corn, avocado, cilantro
Rice, eggs, mushrooms, bacon, avocado, salsa
Have the rice, quinoa, black beans, and veggies prepped. You can use leftovers from the fridge or make fresh. If using leftovers, warm them up. Use a combination of all or even just one.
In a small bowl, crack and beat the eggs. In a medium frying pan over medium heat, grease well with butter. Add eggs and scramble, cook until cooked to your liking. Remove eggs and set aside.
Warm tortillas in frying pan, one or two at a time, whatever will fit in the pan.
To assemble: Place tortillas on a plate, add rice, quinoa, or black beans, scrambled eggs, veggies, and top with toppings of your choice.
High Altitude – Follow the recipe as noted.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!