Kale Egg Breakfast Tacos

I get a lot of requests for recipes that include eggs but aren't so "eggy" if you know what I mean! Oftentimes, I feel the same about eggs, I want to eat them without getting so much of that egg taste. That's why I created Kale Egg Breakfast Tacos!

My secret to making this recipe less "eggy" is to put a boat-load of kale in to balance out the eggs. Adding a lot of kale to your eggs helps to almost morph together so that you can eat eggs without them being overpowering.

This recipe is dairy and gluten free, yet so delicious! Adding nutritional yeast which is high in nutrients, especially B vitamins, gives these breakfast tacos a cheesy flavor without the dairy. I also use almond or cassava flour tortillas in place of flour tortillas to keep it gluten free! You can feel free to play around with this recipe, add some more veggies, spices, or sauces as desired. For additional protein, you can add a side of breakfast sausage or turkey bacon.

There are so many health benefits from this recipe including: lasting energy, satiety until lunch, boost in metabolism, and improved mood, mental clarity, + focus.

Hope you enjoy! If you make this recipe and want to share, don't forget to tag me on instagram @jthwellness, or feel free to send me a picture, I'd love to see!

Kale Egg Breakfast Tacos

prep time: 5 minutes

cook time: 10 minutes

total time: 15 minutes

servings: 1

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Ingredients:

• 1 tbsp grass-fed butter or avocado oil

• 1/4 yellow onion, diced

• 2 handfuls of kale, chopped with stems removed

• 2-4 pasture-raised eggs (depending on your needs)

• 1-2 tbsp nutritional yeast

• Salt + pepper to taste

• 2 Siete tortillas (almond or cassava flour)

• 1/2 avocado, sliced

• Optional: hot sauce, ketchup, or any other sauce you like!

Instructions:

1. Heat a pan with butter or oil over medium. Add onion and sauté for 1 minute.

2. Add kale and stir with spatula. Sauté until kale is wilted.

3. Crack eggs directly into the same pan. As they cook, use a spatula to scramble with the veggies until eggs are fully cooked (about 4-5 min).

4. In the meantime, in a separate pan or oven/toaster, heat tortillas for a few minutes on each side (I like to throw mine in the air fryer for a minute or so to crisp up!).

5. Add nutritional yeast to the egg/veggie mixture and stir to blend well. Season with salt + pepper to taste.

6. Plate your tortillas and divide egg/veggie mixture evenly among the two tortillas. Top with avocado and sauce as desired. Serve with sausage or bacon if desired.

Tag me on social media if you make this recipe @jthwellness!

ABOUT JENN

Jenn Horowitz, FNTP, CPT, CES is a Functional Nutritional Therapy Practitioner, Certified Personal Trainer, and Corrective Exercise Specialist who works to address the root cause of illness. Jenn is the founder of JTH Wellness, a holistic nutrition and wellness practice, specializing in helping people with stomach issues, disordered eating, and weight management problems, take back control of their health through 1:1 nutrition and lifestyle counseling. Jenn works to teach others how to live a balanced lifestyle that allows them to achieve their goals while enjoying life. Learn more about Jenn’s nutrition counseling services and schedule a free 15-minute discovery session by visiting her website, http://www.JTHwellness.com.