- breakfast, meal prep -
It takes a pretty dang good meal for me to want to eat it everyday for months, and this has accomplished that feat. It's easy, has texture (i.e. not oatmeal!) and is just tasty. Do a little prep over the weekend, and you have a quick meal that can be thrown together before school or work.
This recipe makes enough for the whole week, but the day-of instructions are for about 1 serving.
1 pack of bacon
10 slices of a melty cheese like American
20 taco-size corn tortillas
1 bunch of cilantro
hot sauce to taste (I like a vinegar-y one)
ahead of time prep:
1. Cook the bacon to your desired doneness, and reserve the bacon grease.
2. Wash and de-stem your cilantro. In order for it to stay fresh the whole week, make sure you dry it thoroughly and store it in paper towels in an airtight plastic bag or container.
when you want to eat: this makes 1 serving.
1. Scoop about a teaspoon of bacon grease into a medium pan and let that warm up on medium heat.
2. Tear 4 tortillas to your desired size (I've done it bite-sized, in quarters, in halves... it all works) and toss them in the bacon grease to coat.
3. Roughly crumble 1/5 of your bacon and add it in with the tortillas.
4. While those get nice and toasty, crack 3 eggs in a bowl and get 2 slices of cheese out.
5. Flip your tortillas to get the other side brown, and carefully add your eggs. I like my yolks runny but my whites cooked, so I carefully move the whites to have contact with the pan and keep the yolks on top of the tortillas.
6. Top them carefully with the cheese. Pour a few tablespoons (no more than 1/4 cup) of water on it, then place a lid over it to let the steam melt the cheese and cook the eggs. If the steam doesn't seem to be forming anymore but your eggs aren't done, add a little more water and repeat the steaming process until desired doneness.
7. Once your cheese is melty and your eggs are cooked, remove from the pan, top with cilantro and hot sauce, and enjoy!