April 2021 Taco Tuesday: Breakfast Tacos Complete with Egg, Bacon, Pico & Mashed Purple Sweet Potato

Who says tacos and sweet potatoes have to be for dinner only, they can be for breakfast too! April is a time for spring, vibrant colors, and sunshine. Start your morning off right or celebrate your Easter brunch with this fun twist on the traditional breakfast tacos. It is completed with eggs and bacon of course, but I’ve also included a fresh spicy pico de gallo with two types of peppers to turn the heat up and a beautiful purple sweet potato mash to brighten up your mornings.



This non-traditional breakfast taco will make your mornings that much brighter and that much tastier this month! These unique spring-themed breakfast tacos are complete with a egg, spinach and flax seed scramble, air fryer bacon bits, a fresh spicy habanero and jalapeño pico de gallo and a purple sweet potato mash. It is a super satisfying, hearty, tasty and not to mention pretty breakfast that everyone will love! You can also easily make these vegetarian by eliminating the bacon bits and trust me, they will still be just as good!



Star of the show in this dish: purple sweet potatoes. Okay, yeah...need I say more?! Just look at the beautiful color on these tacos! I can’t get over it.


I love utilizing sweet potatoes in savory dishes. When I think of sweet potatoes, especially mashed, I tend to think of that sweet potato marshmallow dish that is typically served during the holidays around Thanksgiving. I also think of burrito bowls that include black beans and orange cubes of sweet potato. Now, although I love both of those and love how they get utilized, I wanted a brighter, newer, and less sweet take on them. When I came across these purple sweet potatoes while shopping at Whole Foods, I knew I had to have them. They are officially in season and I am so excited about it.


Given that spring is here and the sun is finally shining later than 4:00 PM here in Chicago, I wanted to start the season off on the right foot and add a little color to brighten up the month. Besides its natural beauty, the best part about these purple sweet potatoes is that they taste exactly like the traditional orange ones we are used to, but these are prettier and of course, I always pick what’s pretty hehe. Back to the flavor, in order to make these non-sweet, I added a little bit of tang with the lime juice and a little bit of salt to make them savory. Two simple ingredients that make them oh so tasty and healthy too!



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Serves 4, INGREDIENTS: For the Egg and Spinach Scramble

1 and 1/2 Cups packed spinach, full leaves and stems removed

8 Eggs, whisked

3 TBSP reduced fat milk

1 TBSP coconut oil

1/2 TSP Taco Seasoning, I used RA‘s Taco Bout It Seasoning

1 TSP whole flaxseed

DIRECTIONS:

  1. In a bowl, whisk your 8 eggs and 3 TBSP reduced fat milk. Then, add your taco seasoning and whole flax seed. Whisk again and set aside.

  2. Remove the stems from your spinach leaves, measure out and place in a bowl. Set aside.

  3. Heat a skillet over medium heat and add your coconut oil. Once coconut oil has melted, add your egg mixture. Cook and scramble your eggs until they are fluffy and no longer runny.

  4. Add your spinach leaves and toss with the eggs about 3-5 minutes until spinach is slightly wilted or wilted to your liking.

  5. When done, remove from heat and serve with tacos.

  6. ENJOY!

Serves 5-6, INGREDIENTS: For the Habanero and Jalapeño Pico De Gallo

6 Roma tomatoes, diced

1 Jalapeño, finely minced

1 Habanero, finely minced

1/2 Yellow onion, finely minced

1/2 TSP salt

1/4 TSP pepper

Fresh lime juice from one lime

2 TBSP fresh cilantro, finely minced

DIRECTIONS:

  1. Wash and dice your Roma tomatoes and add to a bowl.

  2. Wash and finely mince your jalapeño and habanero and add both to the bowl.

  3. Finely mince your yellow onion and add to the bowl.

  4. Finely mince your fresh cilantro and add to the bowl.

  5. Cut your lime in half and squeeze lime juice into the bowl all over your prepared vegetables and peppers.

  6. Add 1/2 TSP salt and 1/4 TSP pepper. Mix everything well with a spoon. Place your Pico de gallo in the fridge to cool. Serve with tacos once you are ready to assemble.

  7. ENJOY!

Serves 5-6, INGREDIENTS: For the Purple Sweet Potato Mash

3 Purple sweet potatoes, skin removed

Fresh lime juice from 1 and 1/2 limes

1 TSP salt

1/4 TSP pepper

DIRECTIONS:

  1. Peel your sweet potatoes and wash them. Chop them into chunks and place them in a bowl.

  2. Heat a pot of water over medium to high heat. Once boiling add your prepared sweet potatoes.

  3. Boil for 13 minutes over medium heat or until soft and they can break apart easily. When done, remove from heat. DO NOT RINSE UNDER COLD WATER. Place them in mixing bowl.

  4. Prepare your hand mixer, place your hand mixer in the bowl and being to mix and mash the potatoes. This will take about 2-5 minutes.

  5. When mashed, squeeze your lime juice over the potatoes, add 1 TSP salt and 1/4 TSP pepper. Using your hand mixer, mix and mash again to combine. About another 2-3 minutes. Make sure all clumps have been mashed. When done, set aside until ready to construct the tacos.

  6. ENJOY!

Serves 4-5, INGREDIENTS: For the Air Fryer Bacon Bits

1 Package bacon

DIRECTIONS:

  1. Preheat your air fryer to 320 degrees.

  2. When done preheating, add as many bacon slices to your air fryer as you can. Air fry the bacon at 320 degrees for 12 minutes. No need to flip them half way through.

  3. When done, remove from air fryer and place on a paper towel lined plate to cool.

  4. After they have cooled, break up bacon into smaller pieces and place in a blender.

  5. Blend in your blender for 1-2 minutes until bacon has become into fine bacon bit like pieces.

  6. When done, remove From blender and place on another paper towel lined plate and set aside until ready to assemble tacos.

  7. ENJOY!

ASSEMBLING THE TACOS:

Almond Flour Siete Tortillas OR tortilla’s of your choice

Egg and spinach scramble

Bacon bits (optional)

Habanero and Jalapeño Pico de gallo

Purple sweet potato mash

DIRECTIONS:

  1. Heat your almond flour tortillas over medium to low heat for about 30 seconds per side until they are hot and soft.

  2. Place a layer of the mashed sweet potatoes, as much or as little as you would like.

  3. To the left of the taco, place as much or as little of your egg and spinach scramble.

  4. In the middle sprinkle as much or as little of your bacon bits.

  5. Then, to the right, place as much or as little of the pico de gallo.

  6. Serve with hot sauce on the side and ENJOY!

PRETTY PLATE KITCHEN ITEMS USED:

  1. Kitchenaid Hand Mixer

  2. Cosori Air Fryer

  3. Wood Board

  4. OXO Whisk

  5. Crate and Barrel 10 Piece Glass Bowl Prep Set

  6. Cuisinart Blender

  7. Global 3 Piece Knife Set

  8. OXO Egg Spatula

  9. Crate and Barrel Marble Salt Cellar with Pink Himalayan Salt

  10. Herb Kitchen Scissors

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