Bacon and Egg Breakfast Tacos
Bacon and Egg Breakfast Tacos
Ingredients
- 2 thick-cut bacon, strips, diced
- 2 large eggs
- 1/4 cup shredded cheddar cheese
- 2 small corn tortillas, 6-inch
- 1 tablespoon salsa
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon fresh cilantro, chopped, for garnish (optional)
Instructions
- 1
Heat a medium skillet over medium heat. Add the diced bacon and cook, stirring occasionally, until crispy, about 5 to 7 minutes. Remove the bacon with a slotted spoon and place it on a plate lined with a paper towel to drain excess fat. Leave 1 teaspoon of bacon fat in the skillet, discarding the rest.
⏱️ 7 min - 2
While the bacon is cooking, crack the eggs into a small bowl. Add the salt and black pepper, then whisk vigorously until the yolks and whites are fully combined and slightly frothy.
⏱️ 2 min - 3
Return the skillet with the bacon fat to medium-low heat. Pour in the whisked eggs. Cook, stirring gently with a spatula and scrambling to your desired consistency, about 2 to 3 minutes. Remove the eggs from the skillet once cooked.
⏱️ 3 min - 4
In the same skillet, or a separate dry pan, warm the corn tortillas over medium heat for about 30 seconds per side, until pliable and slightly toasted. Alternatively, wrap them in a damp paper towel and microwave for 20-30 seconds.
⏱️ 1 min - 5
Assemble the tacos: Divide the scrambled eggs evenly between the two warm tortillas. Top with the crispy bacon bits and shredded cheddar cheese. Finish with a dollop of salsa and a sprinkle of fresh cilantro, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Bacon and Egg Breakfast Tacos
Ingredients
- 2 thick-cut bacon, strips, diced
- 2 large eggs
- 1/4 cup shredded cheddar cheese
- 2 small corn tortillas, 6-inch
- 1 tablespoon salsa
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon fresh cilantro, chopped, for garnish (optional)
Instructions
- 1
Heat a medium skillet over medium heat. Add the diced bacon and cook, stirring occasionally, until crispy, about 5 to 7 minutes. Remove the bacon with a slotted spoon and place it on a plate lined with a paper towel to drain excess fat. Leave 1 teaspoon of bacon fat in the skillet, discarding the rest.
⏱️ 7 min - 2
While the bacon is cooking, crack the eggs into a small bowl. Add the salt and black pepper, then whisk vigorously until the yolks and whites are fully combined and slightly frothy.
⏱️ 2 min - 3
Return the skillet with the bacon fat to medium-low heat. Pour in the whisked eggs. Cook, stirring gently with a spatula and scrambling to your desired consistency, about 2 to 3 minutes. Remove the eggs from the skillet once cooked.
⏱️ 3 min - 4
In the same skillet, or a separate dry pan, warm the corn tortillas over medium heat for about 30 seconds per side, until pliable and slightly toasted. Alternatively, wrap them in a damp paper towel and microwave for 20-30 seconds.
⏱️ 1 min - 5
Assemble the tacos: Divide the scrambled eggs evenly between the two warm tortillas. Top with the crispy bacon bits and shredded cheddar cheese. Finish with a dollop of salsa and a sprinkle of fresh cilantro, if desired.
⏱️ 1 min