Salsa Macha Breakfast Tacos
Salsa Macha Breakfast Tacos
Ingredients
- 1 tablespoon avocado oil, or 2 tablespoons, as needed
- 4 flour tortillas
- 1 cup farmer cheese
- 4 eggs, cage-free
- 4 strips cold smoked bacon, chopped
- 2 pinches cilantro, chopped
- 2 lime
- 1/4 cup salsa macha, for drizzling, or as needed
- 1 teaspoon Everything But the Huevo Seasoning, or as needed
Instructions
- 1
Heat a large non-stick pan over medium-low heat. Add 1 to 2 tablespoons of avocado oil to the heated pan.
⏱️ 1 min
- 2
Add the chopped cold smoked bacon to the pan and cook until crispy, about 3-5 minutes. Remove the bacon from the pan with a slotted spoon, leaving the rendered fat in the pan. Set the bacon aside.
⏱️ 4 min
- 3
Crack the eggs directly into the pan with the remaining bacon fat. Cook until the whites are set and the yolks are jammy, about 3-4 minutes. Season the cooked eggs generously with Everything But the Huevo Seasoning.
⏱️ 4 min
- 4
While the eggs are cooking, warm the flour tortillas. This can be done in a separate dry pan over medium heat for about 30 seconds per side, or by wrapping them in a damp paper towel and microwaving for 15-30 seconds.
⏱️ 1 min
- 5
To assemble the tacos, spread 1/4 cup of farmer cheese evenly onto each warm tortilla.
⏱️ 1 min
- 6
Place one cooked egg onto each tortilla. Distribute the cooked bacon over the eggs.
⏱️ 1 min
- 7
Drizzle salsa macha generously over the tacos. Squeeze the juice from 1/2 a lime over each taco.
⏱️ 1 min
- 8
Garnish with a pinch of chopped cilantro. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Salsa Macha Breakfast Tacos
- 1 tablespoon avocado oil, or 2 tablespoons, as needed
- 4 flour tortillas
- 1 cup farmer cheese
- 4 eggs, cage-free
- 4 strips cold smoked bacon, chopped
- 2 pinches cilantro, chopped
- 2 lime
- 1/4 cup salsa macha, for drizzling, or as needed
- 1 teaspoon Everything But the Huevo Seasoning, or as needed
Instructions
- 1
Heat a large non-stick pan over medium-low heat. Add 1 to 2 tablespoons of avocado oil to the heated pan.
⏱️ 1 min - 2
Add the chopped cold smoked bacon to the pan and cook until crispy, about 3-5 minutes. Remove the bacon from the pan with a slotted spoon, leaving the rendered fat in the pan. Set the bacon aside.
⏱️ 4 min - 3
Crack the eggs directly into the pan with the remaining bacon fat. Cook until the whites are set and the yolks are jammy, about 3-4 minutes. Season the cooked eggs generously with Everything But the Huevo Seasoning.
⏱️ 4 min - 4
While the eggs are cooking, warm the flour tortillas. This can be done in a separate dry pan over medium heat for about 30 seconds per side, or by wrapping them in a damp paper towel and microwaving for 15-30 seconds.
⏱️ 1 min - 5
To assemble the tacos, spread 1/4 cup of farmer cheese evenly onto each warm tortilla.
⏱️ 1 min - 6
Place one cooked egg onto each tortilla. Distribute the cooked bacon over the eggs.
⏱️ 1 min - 7
Drizzle salsa macha generously over the tacos. Squeeze the juice from 1/2 a lime over each taco.
⏱️ 1 min - 8
Garnish with a pinch of chopped cilantro. Serve immediately and enjoy!
⏱️ 1 min