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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.

Prepare the eggs: In a medium bowl, whisk together the large eggs, milk, salt, and black pepper until well combined and slightly frothy.

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.

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.

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.

Serve: Garnish with sliced avocado, a dollop of salsa, and fresh chopped cilantro. Serve immediately.


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.

Prepare the eggs: In a medium bowl, whisk together the large eggs, milk, salt, and black pepper until well combined and slightly frothy.

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.

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.

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.

Serve: Garnish with sliced avocado, a dollop of salsa, and fresh chopped cilantro. Serve immediately.
