Egg and veggie breakfast tacos for brunch today. The spread had scrambled eggs, leftover grilled veggies, roasted cauliflower, roasted sweet potatoes and grilled corn tortillas. Toppings included shredded Gouda, fresh jalapeño, roasted hatch chile, avocado, and cilantro. I also served fresh salsa and my favorite @whitesquirrelfarm carrot beet habanero hot sauce. We made cold pressed juice with kale, beets, carrots, apple, and lemon. A taco bar is always such an easy way to feed a crowd and to appease all kinds of taste buds. It’s been a go-to for me for as long as I’ve been cooking. #texanslovetacos #sundaybrunch #eattherainbow #familyday #feedthemwell #vegetarian #eatyourveggies #eatrealfood #speedymeals #healthiswealth #glutenfree