BLACK BEAN-FETA SOFT BREAKFAST TACO

Don’t let the name fool you. This is dinner–in a big way. Not only is this breakfast taco fabulously easy and quick to prepare, but it’s incredibly tasty.

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Olive oil spray

4 large flour tortillas

2 tbsp olive oil, divided

8 eggs

1/2 tsp sea salt

1/4 tsp ground black pepper

3 green onions, sliced thin

1 cup diced red bell pepper

1-15 oz can black beans, drained and rinsed

1/2 cup salsa

1/2 cup crumbled feta cheese

1 tbsp cilantro, finely chopped

1) Spray olive oil over large skillet and heat over medium-high; warm tortillas, both sides, until lightly golden; set aside

2) In medium-sized bowl, lightly beat eggs with salt, pepper, and green onions

3) Add 1 tbsp olive oil (reserving 1 tbsp) to same skillet and heat over medium; pour in egg mixture and, stirring occasionally, cook until scrambled and just done; remove from heat, cover, and set aside

4) Add reserved 1 tbsp olive oil to small skillet and heat over medium-high; add red bell pepper and black beans and cook, stirring often, 3 minutes; stir in salsa and, when warmed through, remove from heat

5) Assemble breakfast tacos as follows: divide egg mixture between flour tortillas, top with black bean mixture, feta cheese, and cilantro; serve

Servings: 4

SCRAMBLED EGG FAJITAS

Love, love these Scrambled Egg Fajitas. Though I made them for dinner, I’ll definitely be serving them for breakfast in the future. Not only are they easy and fairly quick to assemble, but talk about yum (and clean plates)!

Egg Fajitas

Olive oil spray

8 corn tortillas

1 tbsp olive oil

5 green onions, chopped

2 tbsp diced jalapenos

1/2 tsp sea salt

1/4 cup chopped fresh cilantro

8 eggs, lightly beaten

1 cup chopped tomatoes

1 avocado, pitted, peeled, and sliced thin

1) Preheat oven to 200 degrees

2) Lightly spray both sides of each corn tortilla with spray olive oil; cook tortillas in large skillet over medium-high heat, about 30 seconds each side; stack on oven-safe plate, cover with aluminum foil, and place in oven to keep warm

3) To same skillet, add 1 tbsp olive oil and heat over medium-high; add green onions, jalapenos, sea salt and, stirring often, cook 3 minutes; reduce heat to medium and stir in cilantro

4) Pour beaten egg into skillet and cook, stirring often, until eggs are nearly set; stir in tomatoes and cook until eggs are set, about 1 minute; remove from heat and serve with warm corn tortillas and sliced avocado; enjoy!

Servings: 4

SCRAMBLED EGG BREAKFAST CASSEROLE

During Junior’s visit home, he not only bemoaned his cafeteria’s scrambled eggs (obviously nothing like mine) but said he misses my breakfast casseroles. Since he was home for just the one breakfast, I decided to give him scrambled eggs and a breakfast casserole–in one dish. A resounding success!

Scrambled Breakfast Casserole

spray olive oil

12 eggs, divided

1/4 cup water

1 tbsp butter

4 cups 1″ cubed bread (I used 2 large ciabatta rolls)

1 cup small dice ham

1 cup chopped spinach

1 cup grape tomatoes

1 cup half-and-half

1/2 tsp sea salt

1/4 tsp ground black pepper

1 cup grated Colby-Monterey Jack cheese

1) Preheat oven to 350 degrees; lightly oil large casserole dish with spray olive oil

2) In medium-sized bowl, beat 6 eggs (reserving 6 eggs) with water until well-combined

3) Heat butter in large skillet over medium heat; pour egg-water mixture in skillet and cook, stirring eggs to scramble; when lightly cooked through, remove from heat and set aside

4) Scatter bread cubes over bottom of casserole dish; top with scrambled eggs, ham, spinach, and tomatoes; set aside

5) In medium-sized bowl, beat reserved 6 eggs with half-and-half, salt, and pepper until well-combined; pour over casserole and top with 1/2 cup cheese (reserving 1/2 cup); cover and refrigerate 1-2 hours or overnight; bake in oven 45-50 minutes until eggs sets; scatter reserved 1/2 cup cheese over top and bake additional 3-4 minutes until cheese melts; serve

Servings: 6-8