From the beginning
I started meal-prepping breakfast tacos while I was postpartum with my second son. Running on no sleep, feeding a newborn, a toddler, a husband, and myself, we needed quick fuel before the day got away from us.
Everything from the store had tons of carb filler and preservatives, and everything nearby was a pastry. Nothing savory, nothing protein packed. So I made my own, and they became a staple in our house.
When my husband and I went back to work and started commuting into the city, these became our grab and go breakfast.