Breakfast Taco Bowls with Soft-Scrambled Eggs + Bacon

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  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins

Yield: 2 bowls 1x


  • 4 Dr. Praeger’s Southwest Hash Browns
  • 3 eggs
  • 1 avocado, sliced
  • 4 slices of bacon, cooked (I use nitrate and sugar-free found at the butcher)
  • 4 tortillas (see above for what I use)
  • 2 cups spinach


  1. Grease a medium skillet and turn onto high heat
  2. Add the hash browns and cook for about 4 minutes on each side then remove and set Aside
  3. Whisk together the 3 eggs well so it is combined to a pale yellow color
  4. Lower the pan to medium/low heat and pour eggs onto pan
  5. Using a spatula, push eggs all the way around the skillet/pan and across the bottom
  6. Keep pushing the eggs around so that they barely set onto the pan
  7. After cooking for about 2-3 minutes remove from pan and add to bowls with greens, tortillas, bacon and avocado!
  • Author: rachel mansfield
  • Category: gluten-free, dairy-free
  • Cuisine: breakfast