Breakfast Tacos with Mexican Style Eggs and Potatoes
During my college years, breakfast tacos at the Commons were my go-to fuel source for dreadful Monday-Wednesday-Friday early morning Math classes. 7am, taco in one hand, strong coffee in the other and a backpack full books, I’d walk in an auditorium full of confused half asleep college freshmen.
Missing those tacos but not the class, I decided to make my version of breakfast tacos using the happy egg co. free range eggs. The happy egg co. eggs come from hens free to roam five acres (that’s four football fields!) of green pasture every day. Not only do they get to roam the great outdoors, but they have the freedom to perch, play and take dust baths as they wish.
In an effort to increase awareness about its mission to make humanely produced eggs available to all consumers, the happy egg co. kicked-off a multi-market Hendependence marketing campaign. California recently enacted Propositon 2 (Prop 2), which ensures that egg-laying hens have enough room to turn around freely, lie down, stand up and fully extend their wings, has brought the welfare of farm animals to national attention. The happy egg co. goes beyond that.
The delicious brown-shelled never contain antibiotics or hormones. The happy chickens that lay these wonderful eggs are fed vegetarian feed to compliment their pasture-foraged diet.
For more information on the happy egg co. and where you can find happy eggs, visit their website or follow along on Facebook.
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