Start your day off with a burst of flavor and nutrition with these delectable Sweet Potato Bacon and Egg Breakfast Tacos! Imagine the perfect blend of crispy bacon, creamy avocado, and tender sweet potatoes, all wrapped in a warm tortilla and topped with a perfectly cooked egg. This recipe not only tantalizes your taste buds but also fuels your morning with wholesome ingredients. Whether you're hosting a brunch or simply treating yourself to a satisfying breakfast, these tacos are sure to impress. Get ready to elevate your breakfast game and discover how easy it is to create this mouthwatering dish that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Breakfast
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, diced
- 4 slices of bacon
- 4 eggs
- 4 small tortillas
- Salt and pepper to taste
- Avocado for topping
- Cilantro for garnish
Instructions
- Begin by preparing your ingredients. Dice the sweet potatoes into small, uniform cubes to ensure even cooking. Chop the bacon into small pieces and set aside. If you’re using fresh cilantro, rinse and chop it finely. Slice the avocado for topping.
- In a large skillet, add the diced sweet potatoes and a pinch of salt and pepper. Add enough water to cover the bottom of the skillet, about 1/4 cup. Cover the skillet and cook over medium heat for about 10 minutes, or until the sweet potatoes are tender, stirring occasionally.
- While the sweet potatoes are cooking, in a separate pan, cook the bacon over medium heat until crispy. Once cooked, remove the bacon from the pan and place it on a paper towel to drain excess grease. Leave about 1 tablespoon of bacon fat in the pan for added flavor.
- In the same pan with the bacon fat, crack the eggs and cook them to your liking (sunny-side up, over-easy, or scrambled). Season with salt and pepper. Once cooked, remove from heat and set aside.
- Once the sweet potatoes are tender, add the cooked bacon to the skillet and stir to combine. Allow the mixture to cook together for an additional 2-3 minutes to meld the flavors.
- Warm the tortillas in a dry skillet over low heat for about 30 seconds on each side, or until they are pliable.
- To assemble the tacos, place a generous spoonful of the sweet potato and bacon mixture onto each tortilla. Top with a cooked egg, slices of avocado, and a sprinkle of fresh cilantro.
- Serve immediately while warm, and enjoy your Sweet Potato Bacon and Egg Breakfast Tacos!
Tips
- Prep Ahead: To save time in the morning, consider prepping the sweet potatoes and bacon the night before. You can dice the sweet potatoes and store them in an airtight container in the fridge, and cook the bacon in advance for a quicker assembly.
- Customize Your Eggs: Feel free to cook the eggs to your preference! Whether you like them sunny-side up, scrambled, or over-easy, each style adds a unique twist to the tacos.
- Spice It Up: If you enjoy a little heat, add some diced jalapeños or a sprinkle of chili powder to the sweet potato mixture for an extra kick.
- Tortilla Options: While small tortillas work perfectly, you can also use larger ones for a heartier taco or even lettuce wraps for a low-carb alternative.
- Garnish Generously: Don’t skimp on the toppings! Fresh cilantro and creamy avocado not only enhance the flavor but also add a beautiful presentation to your tacos.
- Serve Fresh: These tacos are best enjoyed immediately after assembly. If you have leftovers, store the components separately to maintain freshness.
Nutrition Facts
Calories: 316kcal
Carbohydrates: 36g
Protein: 14g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 196mg
