Breakfast Taco Bites
Need more veggies in your life? Let’s TACO bout it! Haha! Ok, I promise not to make too many taco jokes in this blog post, but seriously, who doesn’t love tacos? You don’t even have to wait until taco Tuesday to make these Breakfast Taco Bite beauties because they are so healthy for your body! You’ll get clean protein from those Vital Farm pasture raised eggs, which you know I love. Honestly, most of the animal protein that I do get in my diet comes from those delicious Vital Farm pasture raised eggs. They are so versatile, and I can eat them and feel good, knowing that come from happy hens who are treated well with a minimum of 108 square feet per hen. That is bigger than my office! Read more about my experience with the Vital Farms brand here. You’ll will see why I never recommend another brand of eggs! READ: Pasture Raised Eggs, A Vital Story
In this recipe, you’re also getting healthy fat from an avocado. Avocados can seem foreign if you don’t use them often and there are a few tricks to making sure you get ripe ones. Follow these tips the next time you are avocado shopping:
- Look for dark skin and green around the stem of your avocado.
- Press into the avocado lightly, and you want a little give. The avocado should rebound a little but still have a little indentation in it.
- Make sure there are no bruises or cuts!
On top of all that, there are plenty of nutritious veggies in this cook! I always suggest a diet that is somewhere around 90% vegetables and 10% animal protein and this recipe is a great example of that ratio! Remember, your body thrives off of fruits and vegetables, so we want to always fill up on those as much as possible. These tacos are served in endive “cups” instead of traditional taco shells or tortillas, which again, adds to the vegetable profile of the recipe. Endive is almost like mini romaine lettuce, and here in my tip for prepping them cut about 1/2 inch off the bottom before you start to peel the layers or “cups” off, it will make it much easier! Save the cups because we are going to be filling them with all our delicious taco ingredients! Let’s get started!
PS: I use the Dabbling Chefs taco spice recipe and you can find it HERE!
These taco bites take hardly any time at all to prepare if you make the spicy avocado hummus ahead of time. You can also use the avocado hummus just as a dip for snacking on vegetables. They are a great bite-size breakfast that is fun to eat and #cancerhatesit
- 1 avocado
- 2 tbsp tahini
- 1 can garbanzo beans rinsed and drained
- 1 clove garlic
- Juice of 1/2 a lime
- 1 tbsp taco spice
- 1/2 tsp onion powder
- 1/8 tsp cayenne
- drizzle of olive oil to get desired consistency
- 4 pasture raised eggs
- 1 tbsp butter
- 2 green onions sliced
- 2 small sweet bell peppers sliced
- 2 green onions chopped
- Cherry tomatoes halved
- Black olives sliced
- Lime juice
- Feta cheese
- 2 endive
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Add avocado into food processor.
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Add tahini, garbanzo beans, garlic, lime juice, and spices.
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Blend until smooth. Add a little olive oil if you want a smoother texture.
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Pour into a bowl and set aside or place in the refrigerator if eating later.
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Melt butter in a skillet on medium high.
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Crack eggs in a bowl and whisk them gently, without over whisking.
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Once you hear a light sizzle from the butter, put your eggs and onion in the pan and start stirring immediately, scraping the eggs from the bottom.
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Continue stirring eggs and cooking until they are to the texture you prefer.
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Spread a generous serving of spicy avocado hummus on the endive.
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Place a small scoop of scrambled egg into the center of the endive cup.
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Place cherry tomatoes, onions, olives, and peppers on top of the eggs.
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Sprinkle salt and pepper and a splash of lime juice over tacos.
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Top with a small helping of feta cheese over everything and enjoy!
Copy By Marci West adapted from an episode of Lunch With Leslie
