Breakfast tacos | vegetarian tacos | apple breakfast
Small Flour Tortillas (or sub your favorite)
shredded havarti cheese
avocado oil (or sub evoo)
diced sweet onion
small purple sweet potato (or sub a regular orange one)
granny smith apple (diced)
chile lime salt (I love the one from Trader Joe's!)
avocado oil (for scrambling the eggs)
Preheat oven to 425 degrees. Lay out tortillas on a cookie sheet in a single layer.
Sprinkle havarti evenly over all the tortillas. Bake for 6 minutes, or until cheese is melted/bubbly. Remove from oven.
In a large skillet over medium high heat, saute the onion, sweet potato, and diced apples in 1 tbsp of avocado oil. Stir frequently. Saute for approximately 10 minutes, until sweet potatoes are cooked / softened. Then place the sauteed fruit and veggies in a bowl and sprinkle on the chile lime salt. Stir until evenly covered.
In that same skillet, over medium low heat, add an additional 1/2 tbsp avocado oil and break open 8 eggs. Stir to break up the yolks so that they become scrambled. Stir frequently for approx 5 minutes until eggs are cooked through.
Assemble your tacos: eggs, apple sweet potato hash, and a slice or two of avocado.
OPTIONAL ADD-ONS: dollop of Greek yogurt or bacon crumbles.