Breakfast Tacos With Bacon & Spinach

Although most Americans have never considered tortillas a breakfast food, we have been obsessed with tacos for decades. That’s not the case in Austin, Texas, where many residents start their days with 99-cent tacos filled with beans, salsa, and scrambled eggs. Not only are they tasty, but if you stick to corn tortillas—which contain double the fiber and half the calories of flour tortillas—they’re also an incredibly healthful way to start the day.

Ingredients

• 4 bacon slices, diced
• 1⁄2 chopped onion
• Two cups of chopped mushrooms
• 11/2 cups thawed frozen spinach
• Six beaten eggs
• To taste, add salt and black pepper.
• Eight tortillas made of corn
• 1/2 cup of Monterey Jack cheese, shredded
• Salsa in bottles or pico de Gallo

METHODS OF ACHIEVERS

1. Cook the bacon for five minutes over medium heat in a big, nonstick skillet, or until the fat renders out and the bacon starts to crisp. Using a slotted spoon, remove and set aside on a paper towel.
2. Remove the bacon fat from the pan except for a thin layer.
3. Cook the onion and mushrooms together for around three minutes until the onion becomes transparent. After adding the spinach, cook it through until it’s completely heated. (If there’s any water left in the pan, carefully empty it into the sink.)