Bills, meetings, shopping, cooking, life. The first of the month is always a blur of business. The first day of December is especially interesting because it means there are 24 days until Christmas. And 30 days left in the year. Eeeek!
Although today was busy, thankfully I was able to enjoy a couple of breakfast tacos before walking into my day. I don’t always sit down for breakfast, so when I do, it becomes a share-worthy event. #blametheinternet
Breakfast tacos are a fridge cleanout meal for me; I usually eat them when I’m mad hungry and there’s nothing on hand to whip together in less than 10 minutes. And they aren’t just reserved for mornings; breakfast tacos have come through in the clutch for dinner too. I don’t usually put greens in breakfast tacos, but I felt creative and decided to incorporate some leftover collard greens from Thanksgiving dinner into the egg scramble.
I would have topped the breakfast tacos with avocado slices if I had them on hand; cheese would do too, but I try to avoid dairy.
Thick cut bacon – 2 slices
Large cage free eggs – 2
2 corn tortillas
leftover collard greens or fresh leafy greens
Salsa verde for topping
Prepare bacon in oven according to package directions. Scramble eggs and greens. Heat tortillas in microwave under damp paper towel for 30 seconds. Top tortillas with eggs, greens, and crumbled bacon. Top with salsa verde. Serve hot.