Delicious, easy, filling, hand-held, happiness-inducing little pockets of joy. I adore breakfast tacos. They actually freeze pretty well, so you can skip the avocado, fold them up burrito-style, pop them in a vacuum sealed bag, and take them camping, just reheating in a little skillet over the fire. Skip the bacon if you want a vegetarian version. Hope you love them!
Jen’s Poblano, Potato, and Mushroom Breakfast Tacos
Makes 8 tacos to feed 4 humans.
Preheat your oven to 450 degrees.
2 small russet potatoes or 1 big one – cubed
2 poblano peppers – stemmed, seeded, and chopped
8 ounces mushrooms – sliced
3 Tablespoons olive oil
1 Tablespoon fajita seasoning – Mine’s Penzey’s. Deeeelicious!
Toss on a baking sheet and roast at 450 until the potatoes get a little color and are easily pierced with your fork, about 30 minutes, tossing once at halftime.
8 tortillas – if you’re low-carb, La Banderita makes a nice one
8 slices of pepper jack
8 slices bacon – cooked
8 scrambled eggs
Those fabulous roast veggies
1 avocado – sliced
Cholula chili garlic, or your favorite hot sauce
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I get asked about my spice wall all the time. The magnetic tins on the wall are great for any spices or salt-free blends. Salt corrodes the tins, so anything with salt is in a glass jar on the counter underneath.
My favorite knife. It’s a 7″ full tang Santoku. Full tang just means that the blade runs the full length of the knife. The blade and handle aren’t two separate components, so there’s no breaking point. I chose the Ikon handle design, which is wonderfully ergonomic. I have spent hours on a produce sculpture before and my hand was just as comfy at the end. It’s worth the pennies.