Another delicious, gluten-free breakfast idea from Jen Shrubsole of naturally.nu, for Celiac Disease Awareness Month: Grimm’s Bacon Breakfast Tacos! Take our Bacon and Corn Tortillas and add all the toppings you love! 🌮🥓🍳🧀🌿💥
What you’ll need
- 6 pieces Grimm’s Thick Sliced Centre Cut – Traditionally Crafted Bacon, divided
- 6 large eggs, divided
- ¼ cup (60 mL) aged cheddar, grated
- 4 pieces Grimm’s Corn Tortillas
- 2 tsp (10 mL) avocado oil
- ¼ cup taco seasoned sour cream (see recipe)
- 1 avocado, sliced
- 1 cup (250 mL) grape tomatoes, halved
- ½ cup (125 mL) black beans, canned or cooked
- 1 ear fresh corn, cooked or steamed
- 4 sprigs of cilantro
Taco Seasoned Sour Cream:
- 2 tbsp (30 mL) taco seasoning
- ¼ cup (60 mL) sour cream
Preparation
- In a large non-stick pan, cook bacon over medium-high heat for about 5 minutes. Flip bacon and cook for another 1 to 2 minutes. Set aside. Pour bacon grease out of the pan.
- In a medium bowl, whisk together six eggs. Set aside.
- Drizzle 1 tsp (5 mL) of oil into the same non-stick pan and spread around. Pour ~ 1 egg until the egg spreads out to about 3.75 inches (9.5cm), leaving space for a second egg in the same pan. Pour a second egg into the same pan. Cook the two eggs for ~ 1 minute or until the egg starts to form small bubbles, similar to a pancake cooking.
- Add cheese and then tortilla to egg before flipping the egg tortilla mixture over onto the other side. Cook for ~ 1 more minute. Remove from heat and place in a taco holder, egg side up. Repeat with ~ 2 more eggs.
- Drizzle 1 tsp (5 mL) oil onto the non-stick pan before scrambling the remaining eggs for ~ 1 minute or until eggs are soft and fluffy.
- Spread 1 tbsp (15 mL) of sour cream onto the egg tortilla.
- Top each tortilla with bacon scrambled egg, avocado, black beans, corn, and cilantro. Serve warm.
