Move over, breakfast salads, it's taco time. That's right—take all the elements of a breakfast salad, subtract some chopping, increase the fun quotient, et voila! A Whole30-compliant breakfast that's perfect for prepping days ahead and packing up for breakfast on the go.
Makes 4 servings
What you need
6 slices thick-cut bacon, chopped
1 large russet potato, peeled and cut into 1/2-inch pieces
3 tablespoons Tessemae’s Lemon Garlic
coarse salt and freshly ground black pepper
1 red bell pepper, seeded and finely chopped
8 large eggs, beaten
lettuce leaves, for serving
1 avocado, sliced
3 tablespoons Tessemae’s Mild or Hot Buffalo
What you do
- Cook bacon in a large nonstick skillet over medium-high heat until crisp, stirring often, about 6-8 minutes. Transfer to a paper-towel lined plate, leaving 1 tablespoon bacon fat in the pan.
- Ad 2 tablespoons Lemon Garlic and potatoes to pan and sprinkle with salt and pepper to taste. Cook, stirring often, until lightly browned and tender, about 12 minutes. Transfer to a plate using a slotted spoon.
- Add remaining 1 tablespoon Lemon Garlic to pan, then add red pepper and cook, stirring often, until softened, about 2 minutes. Add eggs to pan and season with salt and pepper. Cook, stirring often, until just set about 3 minutes. Remove from heat and stir in bacon.
- Fill lettuce leaves with egg mixture and avocado slices, serve with potatoes then drizzle with Buffalo Sauce.