Breakfast comes down to two parties: The get up and go’s and the lolly-gaggers. I can be both. It comes down to what I am doing. Back in the day, when I was doing crazy miles and I had 18 miles in front of me, I was up before dawn and on the trail, with a cold bagel hanging out of my mouth. Not exactly gourmet and not exactly tasty. I had calories in me, so there was that. But on trips where the miles are low, and no reason to leave camp until checkout time (what I call those days when one rolls out at 10, 11 or noon……), that’s when you have a gourmet meal, with a bit of cooking. Because you need to enjoy a crisp morning here and there!
The Tex-Mex Breakfast Tacos has eggs, sausage, seasoned potatoes, veggies (mushrooms, spinach, tomatoes, onion and peppers) and cheese, which you can serve on your favorite street taco sized tortillas, be it flour or corn. You will need a frypan (some 2 Liter pots the lids are a frypan) or whip it up in a wide/shallow 2 Liter pot. I don’t normally advocate for non-stick pans, but eggs require it, unless you reallllllly like doing dishes later.
Add in your favorite salsa and enjoy. We got 4 tacos out of the bag.