I think the worst thing about trying to be gluten-free is breakfast options. I was a pastry every day girl. Now? Well, now it takes a bit more effort. But in truth, it’s delicious. Like cold cuts, pickles and hard boiled eggs. Or yogurt with granola and chocolate sprinkles. But this has to be my favorite concoction. It’s a little like chiliquiles and huevos rancheros. It’s super satisfying both in taste and texture and is so darn delicious even my gluten-full family members love it!
- 1 corn tortilla
- 1 egg, fried
- 1 slice of bacon, fried and chopped
- 1/2 cup pinto beans, heated
- 1/2 zucchini sliced and cooked with a bit of cumin and olive oil
- 1/2 avocado, sliced
- A dollop of salsa
- Chopped cilantro
Tear apart the corn tortilla and put on the bottom of a plate. Add beans then bacon then zucchini. Top with your fried egg then salsa and avocado and cilantro.