Breakfast in Bulk

Morning Dish
Scrambled egg, smoked turkey, and muenster sandwich

Evening Dish
I apologize in advance if the "topic" of the morning dish in future posts becomes monotonous: 2 potato, bacon, and egg breakfast tacos. About a month ago, I read an article from one of the many blogs I subscribe to, The Simple Dollar, in which the author suggests making breakfast burritos ahead of time and in bulk to combat busy mornings. The idea really struck a chord...with my inner staff. Breakfast is crucial in my being able to function during the work week and for the most part, I make and eat a hearty meal prior to stepping out the door; my problem lies within the frantic pace at which I am doing so.

Enter breakfast tacos, smaller, more loosely wrapped versions of the aforementioned breakfast burritos. My cooking methods and ingredients differ, but the concept remains the same. I choose to make only a work week's worth of tacos to be refrigerated. (The decision stems from my disastrous first round experience eating reheated, frozen, rubbery eggs.) The quantities for each ingredient listed below, when cooked, yield what I deem as the appropriate amount of filling for ten tacos. Dispute if you must, but I've rolled a considerable amount of tacos the past few weeks (smile).

• 10 taco-sized flour tortillas
• 4 eggs, beaten
  
• 3 medium potatoes, peeled and diced
• 4 slices bacon, chopped

1. Warm a cast iron skillet over medium heat. Add bacon and when cooked through, remove to a bowl. Blot the bacon with a paper towel to remove excess grease.
2. Add the potatoes to the skillet in the rendered bacon fat. Cook over medium to low heat, stirring occasionally until golden brown. Salt and pepper to taste. Remove and add to the bowl with bacon.
3. As for the eggs, I must allude to Alton Brown's Scrambled Eggs Unscrambled cooking directions. "Remember: if they look done in the pan, they'll be over-done on the plate." Remove to the bowl with the potatoes and bacon.
4. Mix contents of the bowl and spoon filling onto flour tortillas. My preference is to roll the tortillas like burritos so as to prevent even the tiniest morsels of potato, bacon, or egg from escaping.
5. Allow the tacos to cool before wrapping in plastic wrap. A square foot does the trick for two.
   
6. Refrigerate, reheat, and enjoy, not only the tacos, but the extra time you spare in the morning by preparing breakfast in advance!