It works and it works well. I get my warm, healthy breakfast and I get home a little bit earlier because I don't putz about the kitchen making it. Now that I feel like the eggy-taco master of my own universe, I figured I'd share.
Prep WorkI didn't want to bring a million little plastic containers because it's obnoxious. Thus, I spent a good amount of time scouring the internet trying to figure out how best to get my tacos to work without destroying my eggs or taco shells. This led me down an entire area of Instagram dedicated to the (occasionally terrifying) beauty of food prep, which in turn led me to these containers (affiliate link). Having used them for three solid months, I can comfortably say that they're definitely worth the investment for more than just breakfast tacos, especially if you want to pack your meals for the work week on the weekend.
- Toast and cool shells.
- Pack the cooled shells, eggs, butter and cheese.
- Decide on a salsa and make it. Generally I have one of two:
- Basic Pico de Gallo but only when tomatoes are fresh because I hate mealy tomatoes
- Black Bean, Corn and Avocado Salsa