Queen Bean Eggy Tacos

i.e. My Favorite Freezer Breakfast

On weekends, we spend a lot of time eating on the go in the stroller.

Sunday is for adventures. Saturday is for chores that, when strung together into a consistent routine, can be just as satisfying as the adventures.

We usually start at the Fort Greene farmer’s market, picking up some loose produce for the week. Munchkin begins her day of stroller eating here (if my husband hasn’t already taken her for a croissant or bagel) with an apple or whole Persian cucumber.

Then we migrate across Atlantic ave to Precycle—a store that lets you refill bulk items in your own packaging—to re-up our olive oil coffers. It’s also where we source a lot of other low waste household items. Next, we pick up our weekly fish share from the sustainable seafood shop Mermaid Garden.

And finally, when the bottom of the stroller is packed to the gills with tote bags, we treat ourselves to some breakfast tacos at King David. My husband and daughter each get a Queen Bean taco that they eat on the way home, and usually, he grabs a few more for breakfast later in the week.

The queen bean, which is stuffed with pinto refried beans, roasted potatoes and extremely cheesy eggs, is a perfect taco as far as my piglet is concerned. What impresses me most about it though is that they are not made fresh to order, instead sitting pre-wrapped in foil under a heat lamp all morning. And yet, you would never know it from the pillowy eggs inside.

This Friday’s Munch Menu is going to be a guide to breakfast (so make sure you’re a subscriber!). Most of the time, we rely on make ahead frozen items (like this pre-portioned Zucchini Bread Baked Oatmeal). But I’ve always shied away from egg-based options, worrying that the defrosting process would create a less-than-ideal texture.

That is, until I taught myself how to make a homemade freezer version of the queen bean taco.

The full recipe is below for paid subscribers, including an easy-to-save/ print PDF and notes on:

• Making this once for 8 weeks of breakfasts ready to go

• Gluten-free and dairy-free modifications

• How to freeze and store each taco

• Defrosting and reheating tips so you don’t overcook your eggs

• “Same same but different” modifications to make many variations

Want all of these notes and the full recipe? Become a paid subscriber today!

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Queen Bean Eggy Tacos (i.e. My Favorite Freezer Breakfast) 
Makes 8 large tacos

This is one of those recipes that’s easy to scale up or down. I kept the quantity large since it uses up the whole can of refried beans and the excess tacos can be frozen, but you can easily halve it if your munch might work through them slower.