Brunch Tacos

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. 20180706_1541132668311108462614214.jpg

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!!

20180706_1504008628219644250180601.jpgIn 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.) 20180706_1520258389973728651031287.jpg

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)  20180706_1540544633322563065883991.jpg

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…20180706_1541132668311108462614214

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! 😉

Mini Breakfast Quiche

I’m so not a morning person. In fact, if no one wakes me up, I don’t get up until 11:20am-12:00pm. Sad, I know. We all can’t be early birds. Plus I am one of those people who can not function normally without a certain amount of hours of sleep.

Don’t judge me.

I also feel like anyone who is up before 7am and able to have breakfast and make it to work on time seriously has their life together.

Man, I wish I had it together like that. I would be unstoppable!

But usually, on the weekends, I try to make breakfast other than the boring oatmeal or granola bars. Sometimes it’s hard to come up with something new and I usually like to try something different so everyone doesn’t get tired of the same thing.

And sometimes my dear hubby will step in and make something original which helps me out a lot!

So, what is this dish? I like to call them mini crustless breakfast quiche. Sidenote: Ha! I just learned what makes a quiche a quiche. Thanks, Google! Using items we already had, it added just that kick we needed to our Saturday morning!

What you will need:

  • 4-6 eggs (depending on the size of eggs)
  • 1 cup of spinach (fresh or can)
  • 1 1/2 cup of cheese (I used Mexican shredded cheese)
  • 1 cup of Leftover roasted potatoes (or French fries- frozen.)
  • 1/2 of a green bell pepper, diced
  • 1/2 of a red bell pepper, diced
  • 1/2 cup of Fresh chopped white or baby Bella mushrooms (or you can use a small can of sliced mushrooms.)
  • Optional pepper, salt for taste.

And of course, a muffin pan. Preheat oven to 350° degrees.

I would first chop the peppers and mushrooms and set to the side. If you’re using fresh spinach, chop the leaves into finely shredded slivers.20180128_120126571178484

In a medium mixing bowl, mix your eggs and minced garlic with spices. Set to side. In a frying pan or cast iron skillet, put a cap full of oil (I used peanut oil) in the pan over medium heat. Bring chopped peppers, mushrooms & spinach to pan to saute. Then remove from heat.20180128_1217281695852984

In the muffin pan, place a few potatoes or French fries in first as your”bottom” or crust. Then pour the egg filling it to the top. Next, put a spoon full of pepper/mushroom/spinach mix.

Bake for 17 minutes. Then pull out of the oven to add shredded cheese (or no if you’re lactose intolerant. *wink)

Place back in the oven for another 5 mins.

I let mine sit for about 3 mins before eating but they are ready to dive in. Though, spraying the pan with nonstick spray didn’t help from sticking. Had to get them out with a butter knife. I’ll try to figure out a better way.20180128_1300142111571515.jpg

But if you try this and know of a way, please comment!

So, there you have it! I hope you will enjoy it as much as my family and I did. Gotta love leftovers that can turn into a delicious breakfast/brunch meal.

Until next time, stay hungry!