Thursday, November 06, 2014

Mexican Breakfast Tacos

Eating healthy has started to become the normal for me for a few months. It has been a challenge,  but also a new habit I am glad to stick to.  My new healthy challenge has made me take breakfast creativity to a new level.  I decided to take some of my favorite foods and include them in my breakfast. 

I started with a cauliflower tortilla,  topped with an egg, tomato,  spinach,  avocado, cilantro,  and Frank's Hot Sauce.  Top with some shredded cheese too! This quick recipe is delicious, filling and low-calorie.

Cauliflower Tortillas
  • 3/4 head of cauliflower riced or 2 cups riced and packed
  • 2 eggs
  • Salt and pepper to taste 
  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.
  2. Grate or use blender to rice cauliflower. Make sure you have 2 cups packed.
  3. Place riced cauliflower in a bowl and microwave for 2 minutes and stir, then another 2 minutes and stir.  Place on a dish towel and squeeze excess moisture.  
  4. Place drained cauliflower in bowl, add eggs, salt and pepper and mix until combined.
  5. Spread mixture onto a lined baking sheet into 6 flat circles.
  6. Place in oven for 10 minutes,  take out of oven and flip tortillas and bake in the oven 5-7 mor minutes.
  7. Place on wire rack to cool.
  8. Heat a medium sized pan over medium heat and place tortilla into the pan pressing down slightly and brown them.  This step gives them a slightly crispy edges and a nutty taste.
Crystal Kellner

1 comment:

Caitlin said...

This recipe looks so good! I love a good breakfast burrito, so a breakfast taco sounds perfect. Can't wait to try it :)