Tacos for breakfast are totally normal, right? Okay, maybe not for everyone. But as someone born and raised in South Central Los Angeles, I can attest, tacos are a huge part of the food culture. I would even go as far as to say L.A. put tacos on the U.S. map.

Don’t believe me? Read about the history of the taco here.

I essentially grew up on tamales and fried chicken. I learned to make masa very young and tacos shortly thereafter. I’ll admit, I didn’t appreciate my multicultural upbringing until much later. It wasn’t until I moved to D.C. for college that I learned a good taco truck was hard to find, especially at 1 a.m., and not everyone enjoys pico de gallo with every meal.

In any case, I was excited when I discovered this recipe in EAT THIS, NOT THAT! magazine. I read the ingredients and I was convinced I needed to test it out. I was even more excited when I was able to persuade my friend from Philly to try the recipe with me. She was reluctant at first but, in the end, we were both happy and full.

Photo: DeJanae Evins

What You’ll Need:

Serving size: 4

6 strips bacon, chopped
1⁄2 onion, chopped
2 cups sliced mushrooms
1 1⁄2 cups spinach
6 eggs, beaten
8 corn tortillas
1⁄2 cup shredded Monterey or Pepper Jack cheese
Salsa or Pico De Gallo


Estimated cooking time: 15-20 minutes

1. Cook the bacon in a large nonstick skillet over medium heat, until the fat renders out and the bacon is crispy. Remove and reserve on a paper towel.
2. Discard all but a thin film of the bacon grease from the pan. Add the onion and mushrooms and cook for about 3 minutes or until the onion is translucent.

Photo: DeJanae Evins

Then, add the spinach and continue cooking until the spinach is heated all the way through. (If any water has accumulated in the pan, carefully pour it out into the sink.)

Photo: DeJanae Evins

3. Add the eggs and use a wooden spoon to consistently scrape them from the bottom of the pan as they set. (The goal is to have light, fluffy eggs and constant movement of the spoon will help you achieve that.)

4. Heat the tortillas in a pan over medium heat with just a little bit of vegetable oil. (Or, if short on time, wrap in a damp paper towel and microwave for 30 seconds.)

Photo: DeJanae Evins

5. Assemble the taco: Cheese first, scramble, salsa. I like an extra kick so I add jalapeños.

Photo: DeJanae Evins

With any art — be it music, dance or cooking — it’s important to understand the history, appreciate the tradition and add new elements and style to create something new. For some, cooking comes natural and for others, it requires a how-to-guide. The most important thing to remember is to trust your instincts and don’t be afraid of the heat.

I hope your breakfast tacos were a success. I added jalapeño. Did you add any ingredients? Did you leave any out? Comment below.