NEW LOW PRICE!!! Fully Loaded Breakfast Tacos (4 SVGS)

1. Preheat the oven to 250ºF. (or use a microwave to warm the tortillas). Cut the avocado in half lengthwise, then twist it to open. Pop the pit out with a knife or spoon. Score the flesh into 1/2 diced chunks, then scoop into the first medium bowl. Pour in the pico de gallo. Mix well, then season with salt and pepper as desired. Set aside until plating.
2. Cut the roasted potatoes into 1/2-inch diced pieces. Place the medium sauté pan (non-stick preferred) on medium-heat heat with 3 teaspoons of oil. Preheat for 3 minutes, and then carefully add the cut potatoes to the pan. Cook to crisp without stirring for 3 minutes. Add a sprinkling of salt, then stir and continue cooking for an additional 2 minutes.
3. Turn the burner down to medium heat and add 1 more teaspoon of oil to the pan. Pour in the seasoned egg mix. Let cook for 2-3 minutes, then stir to begin scrambling the eggs. Continue cooking for 2-3 minutes more or to desired dryness. Sprinkle on the cheese blend, then remove the pan from the burner.
4. Place the large sauté pan on medium heat with 2-3 teaspoons of oil. Once hot, add 2-3 corn tortillas and heat each side for 2-3 minutes or until hot. Repeat with the remaining tortillas. Cover with a clean kitchen towel or aluminum foil until use.
5. To assemble the tacos, spread a spoonful of the chipotle crema down the center of each tortilla. Spoon on the cheesy egg and potato mix, then top with the avocado pico de gallo. It's fiesta time!

Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs, and may contain traces of these allergens.