Texas Breakfast Tacos
I spent Labor Day weekend in Austin, Texas at the home of friends of a friend. We were there to attend a party at Jen Hatmaker‘s house (yes, for real) in celebration of the launch of her new book, For the Love. Jen is one of my very favorite leaders in the church today, and it was a thrill to meet in her person.
But while we were in Texas, we weren’t just whooping it up with JHat. We were also eating some really, really good food.
Like these breakfast tacos. On our last morning in Austin, our host made these for us, and the whole time I was eating, I kept thinking how much E would enjoy them. When it comes to breakfast, I lean toward the sweet—pancakes, french toast, waffles—while E likes the savory.
I paid close attention to what was in those tacos, and this weekend, I did my best to replicate them at home, with success.
This is a breakfast that falls into the simple category—not much prep, only one pan needed. And the results are well worth the effort. They’d also be perfect for a crowd—you can let everyone do their own assembly.
Texas Breakfast Tacos
Serves 6. Can easily be doubled to feed more.
2 tablespoons olive oil
1 small yellow onion, chopped
5-6 slices bacon, cut into 1/2-inch pieces (I always use uncured, nitrate-free bacon—from grassfed pork if I can get it)
2 large russet potatoes, peeled and diced
8 large eggs, beaten
salt and pepper to taste
warm flour tortillas
shredded cheddar cheese
Toppings:
sour cream
guacamole
In a large Dutch oven, sauté pan, or frying pan, heat the olive oil over medium-high heat.
Add the onion, and sauté for a few minutes, stirring occasionally, until just tender and translucent.
Add the bacon, and cook, stirring frequently, until the meat begins to cook and render some of its fat.
Add the potatoes. Continue to cook, stirring at intervals, until the bacon is fully cooked and the potatoes are browned and cooked through.
Add the eggs. Cook, stirring continually, until the eggs are scrambled in. Add salt and pepper to taste.
Pile onto tortillas and add desired toppings.
