>> Tuesday, February 28, 2012
Since so many things have dairy in them, it's a lot harder to eat on the fly. As a result, I've started making more quick-fix meals ahead of time and freezing them to have on hand when we need a fast meal. This breakfast taco recipe is fabulous and flavorful! The recipe takes about 30-45 minutes to make, but you get 20 tacos out of it and have all the breakfast cooking finished for the week. I also love that Finley will get some vegetables in before lunchtime. For all the cheese-lovers out there, feel free to sprinkle on some cheese; however, these tacos are so tasty that you really won't miss the cheese at all!
Dairy-Free Freezer Friendly Breakfast Tacos
adapted from Hot Coupon World
2 tablespoons vegan butter (or regular butter)
1/2 lb bacon, cut into small pieces
1 lb breakfast sausage
1/2 white onion, chopped
1 green bell pepper, chopped
1 lb frozen hash brown potatoes
salt and pepper, to taste
20 flour tortillas
plastic wrap or aluminum foil
In a large (I used my 14-inch skillet) over medium heat, melt butter. Add in bacon and cook for a few minutes, or until bacon is starting to crisp up. Add sausage, onion, bell pepper, and potatoes. Cook, stirring often, until sausage is browned and veggies are tender.
Crack eggs into a bowl and scramble with a fork. Pour eggs into skillet with meats and veggies. Stir often and cook until eggs are set. Remove pan from heat and let cool.
Spread tortillas out on work surface. Top each tortilla with a generous spoonful of egg mixture. Roll tortilla up and wrap individually in plastic wrap or aluminum foil. Place tacos in large ziplock bags in the freezer.
To reheat, unwrap tacos and place seam side down on paper towel. Microwave for 1 minute, turn over and microwave an additional 30 seconds to 1 minute, or until heated through.