3 Easy Breakfast Recipes You Can Make Before Work

By Elettra Wiedemann & Amy Sherman

I was about 8 years old when I had my first breakfast taco. Even in my naive, young mind, I had a powerful thought that has endured to this day: Why doesn’t everyone do this ALL THE TIME? They really are the best, most portable breakfast food ever, they’re not complicated to make at home, and, let’s face it, they’re the perfect hangover food.

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Here are three easy, mouthwatering recipes that you can totally master in no time. Start your day off right by making a taco everyone will be envious of.

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ALL PHOTOGRAPHED BY JACKIE ALPERS.

Black Bean & Bacon Tacos
Yields 2 tacos

Ingredients
¼ cup diced bacon, about 1 thick-cut strip
¼ cup diced white or yellow onion
¼ cup black beans, drained but not rinsed
2 corn tortillas
Salsa
Sour cream or Mexican crema, optional

Instructions
1. Heat a nonstick skillet over medium heat and add the bacon, cook for 3 minutes.
2. Add the onion to the bacon, and cook another 2 minutes or until mixture begins to brown.
3. Reduce heat to low, add the beans, and mash them using a potato masher or wooden spoon against the side of the skillet.
4. In a clean and dry nonstick skillet, heat the tortillas on each side until pliable.
5. Fill the tortillas with the bean mixture, top with salsa and sour cream, if desired, and serve.

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Scrambled Egg & Avocado Tacos
Yields 2 tacos

Ingredients
Cooking spray
2 eggs, beaten
Pinch of salt
2 corn tortillas
4 slices avocado
Salsa

Instructions
1. Heat a nonstick skillet over medium heat, coat with cooking spray, and cook the eggs, stirring until they reach the consistency you like. Season with salt.
2. In a clean and dry nonstick skillet, heat the tortillas on each side until pliable.
3. Spoon the eggs onto the tortillas and top with avocado slices.
4. Add a spoonful of salsa to each taco and serve.

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Refried Bean & Potato Tacos
Yields 2 tacos

Ingredients
Cooking spray
1/3 cup peeled and diced cooked potato
Pinch of kosher salt
1/8 tsp ground cumin
¼ cup refried beans
2 corn tortillas
Salsa

Instructions
1. Heat a nonstick skillet over medium heat, coat with cooking spray, and add the potatoes. Sprinkle with cumin and salt, stir and cook for about 2 minutes.
2. Add the refried beans and stir until mixture is warm.
3. In a clean and dry nonstick skillet, heat the tortillas on each side until pliable.
4. Spoon the potato and bean mixture onto the tortillas, top with salsa, and serve.

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