Italian Kale and Potato Soup
Italian Kale and Potato Soup is a gluten free and whole 30 recipe with 6 servings. This main course
Potato Bacon Breakfast Tacos with Monterey Jack
Ingredients
- 4 ounces bacon (about 6 slices), cut into 1/2" pieces
- 1 large russet potato, peeled, cut into ¼" pieces
- Kosher salt, freshly ground pepper
- 8 6" flour tortillas, warmed
- 8 large eggs
- 2 tablespoons unsalted butter
- Monterey Jack or cheddar, shredded (for serving)
- 1 avocado, sliced (for serving)
- Hot sauce (for serving)
Instructions
Potato-Bacon Breakfast Tacos with Monterey Jack serves 4 original recipe by Bon Appetit.
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