Breakfast Taco with Crispy Prosciutto

I’m all about some loaded eggs for a weekend brunch. And if you haven’t tried roasting your prosciutto in the oven, you have to try it - so smoky & crispy!

These eggs are topped with creamy avocado and fresh tomatoes for the perfect balance of textures & flavor. I put them on a tortilla to add in some carbs for satisfaction and cherry tomatoes on top for some volume & color!

Makes 4 servings

Ingredients

• 4 oz Prosciutto

• Ghee or olive oil

• 3 green onions, sliced

• 8 eggs

• 2 tbsp milk

• 1 pinch salt

• ¼ tsp black pepper

• 2oz (¼ cup) cheddar, shredded

• Toppings:

  • 4 tortillas

  • Cherry tomatoes, halved

  • 1 avocado, diced

  • Optional: hot sauce 

Directions

1. Lay prosciutto pieces in one layer on a sheet pan lined with parchment paper. Roast in oven at 375F for 15-20 minutes or until crisp - pieces will crisp a bit more as they cool.

2. In a bowl, whisk together the eggs, milk, salt, pepper, and cheddar. Set aside.

3. Heat some ghee or olive oil in a pan over medium-low heat. Add the green onions and sauté until softened (1-2 minutes).

4. Add the eggs to the pan and cook (scrambled-style) until cooked through.

5. Heat the tortillas (20-30 seconds in the microwave) and evenly divide the eggs among them.

6. Top with cherry tomatoes, avocado, crispy prosciutto, and hot sauce.