Quick Bacon and Egg Breakfast Tacos
Quick Bacon and Egg Breakfast Tacos
Ingredients
For the Bacon
- 8 slices bacon, thick-cut
For the Scrambled Eggs
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon butter
For Assembly and Toppings
- 8 tortillas, corn or flour, 6-inch
- 1 cup cheddar cheese, shredded
- 1/2 cup salsa, your favorite, for serving
- 1 avocado, sliced or diced
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Cook the bacon: Place bacon slices in a large skillet over medium heat. Cook until crispy, about 8-10 minutes, flipping occasionally. Remove bacon from skillet and place on a plate lined with paper towels to drain excess fat. Once cooled slightly, crumble or chop the bacon into small pieces.
⏱️ 10 min
- 2
Prepare the eggs: In a medium bowl, whisk together the large eggs, milk, salt, and black pepper until well combined and slightly frothy.
⏱️ 2 min
- 3
Cook the eggs: In the same skillet (after removing bacon fat, if desired, leaving about 1 tablespoon), melt the butter over medium-low heat. Pour in the egg mixture. As the eggs begin to set, gently push them from the edges to the center with a spatula, allowing uncooked egg to flow underneath. Continue cooking and stirring until the eggs are softly set but still moist, about 3-5 minutes.
⏱️ 5 min
- 4
Warm the tortillas: While the eggs are cooking, warm the tortillas. You can do this in a dry skillet over medium heat for about 30 seconds per side, in the microwave wrapped in a damp paper towel for 20-30 seconds, or in a warm oven (300°F) wrapped in foil for 5-7 minutes. Keep them warm until ready to assemble.
⏱️ 5 min•🌡️ 300
- 5
Assemble the tacos: Lay out the warm tortillas. Divide the scrambled eggs evenly among the tortillas. Top with the crumbled bacon and shredded cheddar cheese.
⏱️ 3 min
- 6
Serve: Garnish with sliced avocado, a dollop of salsa, and fresh chopped cilantro. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Bacon and Egg Breakfast Tacos
Ingredients
For the Bacon
- 8 slices bacon, thick-cut
For the Scrambled Eggs
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon butter
For Assembly and Toppings
- 8 tortillas, corn or flour, 6-inch
- 1 cup cheddar cheese, shredded
- 1/2 cup salsa, your favorite, for serving
- 1 avocado, sliced or diced
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Cook the bacon: Place bacon slices in a large skillet over medium heat. Cook until crispy, about 8-10 minutes, flipping occasionally. Remove bacon from skillet and place on a plate lined with paper towels to drain excess fat. Once cooled slightly, crumble or chop the bacon into small pieces.
⏱️ 10 min - 2
Prepare the eggs: In a medium bowl, whisk together the large eggs, milk, salt, and black pepper until well combined and slightly frothy.
⏱️ 2 min - 3
Cook the eggs: In the same skillet (after removing bacon fat, if desired, leaving about 1 tablespoon), melt the butter over medium-low heat. Pour in the egg mixture. As the eggs begin to set, gently push them from the edges to the center with a spatula, allowing uncooked egg to flow underneath. Continue cooking and stirring until the eggs are softly set but still moist, about 3-5 minutes.
⏱️ 5 min - 4
Warm the tortillas: While the eggs are cooking, warm the tortillas. You can do this in a dry skillet over medium heat for about 30 seconds per side, in the microwave wrapped in a damp paper towel for 20-30 seconds, or in a warm oven (300°F) wrapped in foil for 5-7 minutes. Keep them warm until ready to assemble.
⏱️ 5 min•🌡️ 300 - 5
Assemble the tacos: Lay out the warm tortillas. Divide the scrambled eggs evenly among the tortillas. Top with the crumbled bacon and shredded cheddar cheese.
⏱️ 3 min - 6
Serve: Garnish with sliced avocado, a dollop of salsa, and fresh chopped cilantro. Serve immediately.
⏱️ 1 min