Ingredients

• Flour or Corn Tortillas
• 1 medium sweet potato, peeled and sliced
• 1 cup of broccoli florets
• 5-6 thick bacon strips
• 2 cups of shredded Mexican-style cheese blend, shredded cheddar will do.
• optional. 1 egg for each serving

Instructions

1. Heat a large skillet on medium heat. Put the bacon in and let its fat render, flipping constantly every few minutes until crisp. Once its reached maximum crispiness, take it off the heat and put it on a plate lined with paper towels to drain excess oil.
2. Once the bacon has cooled down, take it all and crush into bits and set aside.
3. Now you got all that rendered fat on the skillet. Store away some of that leaving enough to cook your sweet potatoes with. 
   - Seriously don't throw away your bacon fat. Put it in a jar and store it. You can fry stuff with it. -
4. Cook the cubed sweet potatoes into the remaining oil on the pan, turning the heat to medium.
5. Three minutes in, toss in your chopped broccoli florets into the pan and mix with the sweet potatoes until they have gotten to know each other. If things are still awkward, season with salt and pepper to break the ice.
6. Once the sweet potato cubes are soft, set everything aside and keep warm.
7. Now, how you cook your tortilla is entirely up to you. I usually just cook them in the same pan as the previous ingredients. Heat them up on medium-low until one side has started to bubble and then flip. Put them on a plate and stack them on top of each other, covered with a paper towel to let them steam. If you let them cool uncovered, they tend to solidify and very hard to bend.
8. Assembly time. Take a tortilla, top it with your sweet potato and broccoli mix, sprinkle the bacon bits, and top with some shredded cheese. You can optionally add an egg to this recipe, just cook it however you want it. And honestly, it's not breakfast without eggs!

Tags:

• Breakfast
• tacos