Hi there! Hope everyone has had a productive week and a relaxing past weekend. One thing I love about weekends is generally there’s always something to do or you won’t be punished for not doing anything. It’s the two days where you can be as active as you want or as lazy as you want because you work hard through the week and you need some time for you and/or your family.
Unfortunately, this does not apply to everyone especially those in the service/restaurant industry, where weekends mean absolutely nothing. (I’ve been there.)
But it does not mean that whenever you do have an off day, you can not relax and do chores or catch up on Netflix originals or whatever it is you like to do.
Me personally, I like to cook something on the weekends that I can enjoy with the family. Sometimes, I don’t want to do just plain waffles or scrambled eggs. And if you haven’t noticed by now, I like to add my own little spin on foods you have more than likely tried before.
And I test these out on my hubby and my boys to see if they like it. If the dudes approve, it’s a go.
So, for today’s recipe, I’m thinking Brunch Tacos. It’s the perfect combination of breakfast and lunch and since I would make this on weekends (or whenever it really doesn’t matter), that’s why I call them Brunch! And just in time for this weekend! Yay!!
In this one, this recipe calls for:
- 1 stalk of Green Onion
- 4 medium-sized Mushrooms (white or Bella- yes you can use canned)
- 1 tablespoon of Minced Garlic
- half of a Green Bell Pepper, chopped and diced
- 6 Large Eggs
- 1 yellow Squash
- 1 tablespoon of Butter
- Cilantro (optional)
- Spices- Basil, Pepper, Garlic Salt, Accent. (add as much or as little as you like. Not too much on the Garlic Salt and Accent, though.)
- 8 medium-sized flour Tortillas (Or corn, if that’s your preference)
First, I would like to start off with dicing the green onion, peppers, and squash. Then slice the mushrooms into slices and set them to the side. Put the butter and minced garlic in a pan set to medium heat. (I used a cast iron skillet.)
In a separate bowl, crack the eggs in the bowl and mix them (you can add spices to this or leave it out.)
Once your butter is melted, you’re ready to add your diced veggies in the pan. Sprinkled your spices onto the veggies while stirring them around occasionally. You would want to soften up the veggies a little before you put the eggs in. The veggies much soak up the flavors of the butter, garlic, and spices.
Next, add your eggs in and stir periodically. mixing the veggies and eggs together until eggs are cooked. (Scrambled, of course)
In the meantime, you can place your tortillas in a thin clean kitchen towel or paper towel on a plate in the microwave or steam on top of the stove. Make sure your tortillas are warm, not too hot. You are not cooking your tortillas, just rewarming.
After your eggs are done, dispute even amounts of egg and veggies into your tortillas and garnish with cilantro and/or hot sauce or sweet sriracha sauce or sweet chili sauce. (trust me, it will change your life)
And that’s it! There you have it! And it’s so good! I like making these as much as I like eating them. They are also good for those who do not consume meat but if you like, bacon is also great with these. Mmm…
So, please, have at it! Let me know what you think! If there’s something you would like to add or comment, please do!
Until next time, stay wild! 😉