We’ve got a bit of a cold snap going on here in SoDak. Over the weekend, the western part of the state got hit with s-n-o-w (although the benefit to living out there is that generally, it melts within 1-2 days). Over on this side, we had thunderstorms, some severe enough to produce tornadoes. And now, it’s chilly. I need to remind myself that sadly, this is normal for SoDak, so as long as there’s none of that white stuff, we’re good. Even if we get frost (which has been a possibility).
Still, I wanted a hot breakfast of sorts, and came across this recipe for Breakfast Tacos. Because the mornings are hectic (and I admit, it’s my own fault, because I spend more time faffing about online each evening, instead of doing the prep work I should be doing for the next day), I liked that these were oven-baked. I chose to make a few things the night before, though, to cut down on the assembly time. I cooked the bacon and potatoes ahead of time. I cooked the eggs the first morning I made these.
He still never admits these things (he says he’s afraid he’ll hurt my feelings), but I suspect the bambino didn’t care for the taco-seasoned potatoes. Jay and I, though, loved them.
With the addition of a little hot sauce, of course.
Having the potatoes and bacon made ahead of time meant we could eat these for a couple days in a row. And they’re really filling, which is something I always look for in my breakfast food.