I started writing this post on my phone at 6am while waiting in a line of 300+ people for the grand opening of Fresh Thyme, the new healthy grocery store in town. Their Facebook page stated that the first 250 people in line would receive a bag of free groceries. I am all about the free, healthy goods and I only live 5 minutes away so I thought, “why not?”
When I arrived, I knew there was a chance I wouldn’t make the cut for the grocery swag. The line was weaving around the entire parking lot. But it was a risk I was willing to take. Some people wait for hours outside Best Buy on Black Friday. I’m the crazy person who’ll drag her night owl self out of bed for free groceries. And guess what? I didn’t make the cut, but I stayed in line anyway just to check the place out. And that’s when things started to go downhill. The grocery store was a freaking madhouse. I’ve never seen so many people grabbing cantaloupe like it was the last batch of melons on earth. Then, I lost my cart full of groceries just before I was ready to check out (as in someone is enjoying my 7 different kombuchas, Clif bars, red cabbage, and pounds of boneless pork ribs) and I had to re-shop for everything. Fun times. On the bright side, I did score some crazy awesome deals on produce, meat, and my favorite brand of kombucha. But was all this worth it? Absolutely not.
In other crazy things I’ve done this week, I grilled my breakfast! Everything you see in the photos, minus the cilantro, cheese, and limes, was grilled because it’s summertime and grilling’s not just for dinner. Any time I can infuse that smoky-charred grill flavor into meals, I’m a happy camper!
My neighbors surely thought I was crazy when I was outside at 8:30am the other day grilling my eggs, bacon, vegetables, and tortillas. But let me tell you, the food not only looked yummy, but the smells coming off of that grill were to die for.
Let’s talk about the grilled taco components:
- Eggs: Yes you can grill them! Grab an oven safe pan or skillet and heat it on the grill. Once heated, scramble your eggs as you normally would.
- Veggies: I used a combination of tomatoes, onions, jalapeños, and avocado. Bell peppers would be another great addition! Make sure to season them well. I used a homemade chipotle taco seasoning and it was superb! See recipe below to make your own.
- Bacon: Drop those strips right on the grill and cook to your liking. They’ll develop the pretty grill marks and a smoky flavor that you can’t get from cooking on the stove.
- Tortillas: I used corn tortillas for extra flavor and texture, but feel free to use crispy shells or flour tortillas. To grill the tortillas, drop them on the grill for about 30 seconds on each side until soft and pliable.
Once everything’s grilled, it’s time to go crazy with your favorite taco toppings! I topped with my favorite salsa, feta cheese, and cilantro and finished with a squeeze of fresh lime juice.
After one bite, I wondered why we don’t grill breakfast more often! Of course, this isn’t ideal for a quick weekday meal, but how fun would this be as a fun family weekend meal or as a breakfast at the cabin or on a camping trip? Do yourself a favor and add “Breakfast on the grill” to your summer bucket list. These Grilled Breakfast Tacos are a must-make summer recipe!
- 6 eggs
- 2 tablespoons milk
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 tablespoon butter
- 4 slices bacon
- ½ teaspoon salt, divided
- ¼ teaspoon of pepper
- ¼ teaspoon ground chipotle (chili powder works too)
- ½ teaspoon cumin
- ½ teaspoon chili powder
- 1 tablespoon olive oil
- 2 avocados, pitted and sliced in half
- 4 jalapeño peppers
- 4 round onion slices
- 4 roma tomatoes, sliced in half
- ⅓ cup chopped fresh cilantro
- ⅓ cup feta or cotija cheese
- ½ cup salsa
- lime wedges
- Scramble the eggs and grill the bacon: Heat the grill to medium heat. Place a cast iron skillet over the heated grill. Crack the eggs in a bowl, add the milk and seasonings and whisk until thoroughly combined. Add the butter to the skillet. Once melted, pour in the eggs. Scramble the eggs until cooked to your liking. Transfer the eggs to a plate and set aside.
- Grill the veggies, bacon, and tortillas: Combine the salt, pepper, ground chipotle, cumin, and chili powder in a small dish. Drizzle olive oil over the avocado, jalapeños, onion, and tomatoes. Sprinkle 1-2 teaspoons of seasoning mixture over the veggies. (Note: there will be leftover seasoning.) Place the avocado halves (flesh side down), jalapeños, onion slices, and tomatoes on the grill. After about 4-5 minutes, take the avocado halves off the grill and flip the remaining veggies. Cook for another 4-5 minutes and then take off the grill. If there’s room on the grill, place the bacon slices directly on the grates. Cook for about 3-4 minutes on each side until crispy. Take off the grill and crumble.
- Place the tortillas on the grill and cook for 30 seconds on each side.
- Peel the avocado and chop. Chop the jalapeños into small pieces. Separate the onion slices.
- Assemble the tacos: Spoon an equal amount of eggs, bacon crumbles, and veggies onto each tortilla. Top with your favorite salsa, cheese, and chopped cilantro. Finish with a squeeze of lime juice.
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 211 Fat: 13.9g Carb:15.6 g Fiber: 4.1g Protein: 7.4g Sugar 3.5g Sodium: 224.6mg