>Breakfast Tacos


Coloring Easter eggs is a favorite tradition around The Tree House and always loads of fun – but it leaves this wife-of-a-non-hard boiled-egg-eater left holding the (Easter) basket when it comes to what to do with all those eggs.
Don’t get me wrong – I LOVE hard boiled eggs in all their many forms: a delicious egg salad, a tray of deviled eggs (reach for one of those and I might bite your arm off,) or just peeled and eaten plain with a sprinkle of salt – incredible, edible egg, indeed.
That being said – 18 eggs (what we colored this year) is a lot for one gal to eat (even skipping every other yolk like I am to keep the cholesterol in check.)

So for Easter brunch this year I devised a recipe designed to get The Hub to help me out with the task of eating his masterpieces. Breakfast Tacos!
I used my now standard method of making taco shells from the Prudent Homemaker (I made 4,) and then:
-Place one small potato, diced, into a frying pan and just cover with water. Allow to cook until water evaporates, and then spray potato pieces with a bit of cooking spray and allow to crisp.
-Add to potato 1 teaspoon ground Cumin, 1/2 teaspoon (more or less to taste) ground Cayenne pepper and mix to coat potatoes.
-Dice 3 – 4 hard boiled eggs and add to potatoes over low heat, stir.
-Add to egg/potato mixture 1/2 can Hormel 94% fat free Turkey Chili (we used the one with no beans) and stir over low heat, allowing mixture to heat through.
-Fill taco shells with the mixture, and serve with toppings of your choice (shredded cheese, diced tomato and onion, salsas, etc.)



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