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SO! Flaco Taco Breakfast Casserole. In Spanish, that means Skinny (Taco Breakfast Casserole). I made it for the Worship Team one Sunday morning, and it got pretty rave reviews, and that's a tough (or should I say spoiled?) crowd! ESPECIALLY if the word 'skinny' is in it, hidden as it may may (try to) be behind a Spanish word-blanket.

FLACO TACO BREAKFAST CASSEROLE

1 small pkg ground turkey

1 pkg your fave taco seasoning

extra virgin olive oil (evoo)

1/2 small onion, diced

cooking spray

1 dozen eggs

1/4 cup milk

1 tomato, diced

1/2 bunch cilantro, chopped coarsely

4 tortillas, chopped into about 1/2-inch pieces (I used organic low-carb to help the "skinny"!)

1/2 cup shredded cheddar cheese

1 tbs cumin powder

1 tbs paprika

sea salt

pepper

Preheat oven to 400. In heavy pot (I use muh cast iron Dutch oven, of course), sprinkle enough evoo to cover the bottom and heat on medium. Once heated, place ground turkey and onion in, and cook through. Add your favorite taco seasoning with a splash of water and mix well (see notes). Turn off heat. Spray a 9x13 baking pan with cooking spray (see notes). Into the pan, add your eggs, milk, tomato, cilantro, tortillas, cheddar cheese, cumin powder, paprika, and sea salt and pepper to taste. Mix WELL by scrambling it all together with a fork until liquid is smooth and other ingredients are distributed evenly. Bake in your preheated oven for 25 minutes.

NOTES: Try to find the taco seasoning with no MSG or chemicals. If you can't locate organic or (real) all-natural, you can mix a tablespoon each of cumin, paprika, chili powder, onion powder, and garlic powder, and then a teaspoon of sea salt and black pepper. I try to use organic ingredients whenever possible for clean-eating, and my cooking spray is included. I buy the organic evoo local store brand. It's fairly-priced, too! If you want - and I think you do - you can garnish with some sour cream and hot sauce. WOO!

Breakfast for The Hubster to give him nourishment and motivation to get us packed and out to the beach for our annual 4th of July Beach Camping Date Night! See that creamy yolk peeking out from under it's egg-white blanket, looking SO READY to be pierced with a fork and sopped up with that buttery Ezekiel English muffin? Yea, baby. Well, the trick is finesse. Over easy eggs are just that - OVER EASY!

EGGS OVER EASY

oil

eggs

sea salt

pepper

(Yep. That's it)

Cover the bottom of a pan (see notes) with oil of your choice. I prefer extra virgin olive oil. Heat the oil on medium heat. Crack your egg (see notes) into the heated oil. Using your spatula, push the oil surrounding the egg over over the egg as it cooks with a small, sweeping motion. Continue this process until the yolk is barely covered with a white, opaque film, and edges of egg are firm. Carefully scoop egg out of pan with spatula, gently tilting it to drain excess oil (don't drop it!!) Place on plate and sprinkle (ever-so-lightly!) with sea salt and pepper.

NOTES: I use my tiny cast-iron skillet for this one. If you want to avoid shell in your egg once it hits the pan, an old trick is break it into a small bowl first, and THEN into the pan. if you DO happen to get shell in it, use a half-piece of the shell in your hand and scoop it out. Shell attracts shell like a magnet!

Flaco Taco!

Over Easy