Chili Onion Crunch Crispy Egg Tacos
Wanted to share a quick breakfast recipe with you! These are my favorite go-to, easy, breakfast tacos. I will literally make anything into a taco if given the opportunity. They are the best vehicle for ingredients!
Ingredients: 1 corn or flour tortilla, 1 large egg, 1 tsp of chili onion crunch (I use and stand by Trader Joe’s variety), as much green onion as you like, 1 tbs Feta/mozzarella/or whatever you have in the fridge (Feta and Moz work the best and you can always do the low-fat/no-fat options as well), salt/pepper to taste (I only do pepper), as much Sriracha as you want! See below for simple cooking instructions.
Here’s the estimated Macros: 200 cals, 11 G fat, 14 G carbs, 14 G protein
*Again, all nutrition information is an estimation and can vary based on what ingredients you use.
Heat up your corn or flour tortillas in a pan over medium/high heat until desired crispiness!
Remove the pan from the heat for 3 minutes before this step. After 3 minutes, turn back on to medium heat, add your chili onion crunch, green onions, cheese. (The reason for removing from the heat is to not burn the chili onion crunch or the cheese. It is also to only use 1 pan because I HATE doing more dishes than I need to, LOL).
Crack your eggs over those beautiful piles of goodness. Let them hang here so the chili onion crunch and the cheese can do their crispy business.
Cover the eggs and cook over medium heat for at least 4-5 minutes so the bottom can get nice and crispy. Meanwhile, add as much sriracha to your tortillas as your heart desires!
Flip those bad boys and cook your eggs to your desired consistency (I did maybe two minutes on this next side). You can absolutely break the yolks, but I prefer an over-easy/over-medium yolk. The amount of Umami flavor in a runny yolk? NEXT LEVEL.
Fresh Start 302 