• May 28, 2018

    Kimchi Breakfast Tacos

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    Breakfast tacos are a weekday staple for us. North American mornings of toast with peanut butter and jam, waffles with maple syrup, blueberry muffins, etc. are met with revolt by my Indian husband’s capsaicin-craving tastebuds. He has a sweet tooth, no question, but was raised on strictly savoury meals. (If it doesn’t have chillies, he’s like: did I even eat?)

    So, to appease his stubbornly specific palate, we have a lot of Indian-style omelettes, breakfast sandwiches, and breakfast tacos.

    This is a breakfast taco recipe I made for Grimm’s Fine Foods, and they gave me permission to share it with you here. Their fresh Italian sausage is perfect for them – it is flavourful and savoury, and a little bit spicy, but without any fennel or anything that would make it incompatible with an Mexic-Asian canvas.

    Their Black Garlic Kimchi is the best store-bought kimchi I’ve had. The flavour is off the charts yummy, and it is super effervescent when I open the lid, meaning the healthy bacteria are plentiful and active.

    To make the tacos, I toast some tortillas over my gas stove’s open flame to get the charring, then tuck in some softly scrambled eggs, crumbled sausage, and on-hand veggies (this time I used cucumber, avocado and cilantro).

    A generous spoonful of kimchi finishes them off.  Ready in just a few minutes for a protein-packed hot breakfast or lunch.

    Kimchi Breakfast Tacos

    Do you find you get in breakfast ruts?  As much as I grumble at Adarsh for dissing my raspberry rhubarb muffins, it does feel really good to start the day savoury and with veggies. You should totally give these a try. You can make a bunch (sans raw veg), wrap ’em up individually in parchment paper, zip into a freezer bag, and pop in the freezer. Microwave in the parchment for 1-2 minutes then add veggies and kimchi for an instant breakfast on the go.

    I’m also making a big batch of juice this afternoon to add to the nutrient-load of our morning meals this week – I’m doing ABC juice, and a spinach, kiwi, apple, cucumber, and mint.

    I’ve been enjoying breakfast every day on our new backyard patio. Jammies, bumblebees, hot coffee and a cool breeze. It’s heavenly.

    Kimchi Breakfast Tacos

    Yummy, protein-packed breakfast tacos with sausage, egg, veggies and kimchi. They can be partially-made and frozen for weekday breakfasts in a flash. 
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Course: Breakfast
    Cuisine: Asian, Mexican
    Servings: 4

    Ingredients

    • 1 tbsp peanut or canola oil
    • 4 Grimm’s Spicy Italian sausages
    • 2 tbsp unsalted butter
    • 4 large eggs
    • ¼ tsp coarse salt
    • 4 Grimm’s Flour Tortillas
    • 1 ripe avocado sliced or mashed
    • 4 ” length of cucumber thinly sliced
    • ½ cup Grimm’s Black Garlic Kimchi
    • A few sprigs of cilantro stems discarded

    Instructions

    • Heat oil in a large skillet over medium-high heat. Remove casings from sausages and cook, breaking them up with a spoon, until browned and cooked through, about 5 minutes. Transfer to a bowl.
    • Reduce heat to low and add butter to same skillet (no need to wipe it out). Whisk eggs with salt and add to pan when butter is melted. Cook eggs, stirring frequently, until just set.
    • Divide the eggs and sausage among the four tortillas. Top with avocado, cucumber slices, kimchi, and cilantro. Wrap up and serve.
    Tried this recipe?tag @foodess

    This healthy and easy Kimchi Breakfast Tacos Recipe are perfect fusion of Mexican and Korean Cuisine! These unique, delicious, protein-packed tacos are filled with egg, veggies, and KIMCHI! Spice up your weekend breakfasts/brunches with this super easy homemade recipe!

     

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    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

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