Breakfast Taco Lettuce Wraps

Sometimes, I want breakfast for dinner. Other days, I want dinner for breakfast. Still others I want brunch (a.k.a. a silly but glorious excuse to eat pancakes, waffles, and other decadent dishes); and then there are the days when I just can’t decide. Let’s face it: our designations for what food we eat at various times of the day are somewhat arbitrary, based on years of tradition and societal norms that formed over time. I’m of the mind that, as long as it’s good food, you can eat it anytime of the day.

This quick and easy recipe comes out of my inability to decide between breakfast and dinner foods for dinner one night. I sort of wanted to eat eggs. I also kind of craved tacos. “Why not have both?” Brent asked. It’s ridiculously simply and fast to make, but we enjoyed it. We hope you will too!

Ingredients
3 tsp avocado oil, divided
1 lb ground beef
1 Tbsp chili powder
1 Tbsp cumin
1 tsp paprika
1 tsp sea salt
6 eggs, lightly beaten
Small head of iceberg lettuce
Salsa
1 8-oz can of sliced black olives
1 avocado, halved and sliced
Shredded cheddar cheese for garnish, if you tolerate dairy

Method

In a large pan, heat 2 tsp avocado oil over medium-high heat. Add ground beef and spices. Cook for 3 to 5 minutes, stirring constantly to break up the ground beef.

In another pan, heat 1 tsp avocado oil over medium heat. Pour in the whisked eggs and cook for 3 to 5 minutes, scrambling constantly.

To plate, layer two iceberg lettuce leaves. Spoon into the bed of lettuce some of the scrambled eggs and ground beef mixture. Top with your desired amount of salsa, avocado, black olives, and cheese (if you tolerate dairy).

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