6 pieces of bacon
2 green onions, green parts, chopped
3/4 teaspoon ground chipotle (divided use)
1 small onion, chopped
2 cloves garlic, chopped
2 jalapeno peppers, seeded and chopped
1/2 to 3/4 cup cooked, cubed Yukon gold potatoes
12 cherry tomatoes, halved
6 small soft tortillas, warmed (I prefer fajita sized, but taco sized works too)
1/2 cup grated sharp cheddar cheese
Fry bacon until crisp. Reserve the drippings and break up the bacon onto bite-sized pieces. Add 2 teaspoons of the bacon drippings to a small pan and saute onion, garlic and jalapenos over a medium heat. When the onion mixtures begins to brown, add the tomatoes, the potatoes, 1/2 teaspoon of the chipotle powder, and a pinch of salt. Saute for about 5 minutes until the ingredients are evenly distributed. Remove from heat and cover. While sauteing the onion mixture, crack the eggs into a small bowl. Whisk in the green onions, the remaining 1/4 teaspoon of chipotle powder, a dash of salt, and a few grindings of pepper. Heat 2 teaspoons of the bacon drippings in a skillet and scramble the eggs.
Assembling the tacos: I suggest a sprinkle of cheese then topping with egg then top with the rest of the ingredients.
For brief period during the dark years before he knew me my husband lived in Texas where he became quite opinionated about things like barbacoa and barbecue. He also became enamored with Tex-Mex breakfasts. Since we live in Baltimore, our hot & spicy breakfast taco/burrito options are pretty limited. So, Matt took matters into his own hands and made these yummy tacos. No more difficult than making a simple omelette (barely more than making just eggs and bacon) but so much more fun.