Description
A quick and delicious breakfast taco recipe featuring crispy bacon, fluffy scrambled eggs, and melted cheddar cheese in a warm flour tortilla. Perfect for busy mornings and customizable to your taste.
Ingredients
Scale
- 6–8 slices thick-cut applewood smoked bacon
- 4 large eggs (2 per taco)
- Salt and pepper to taste
- 4 flour tortillas (6-inch size)
- 1 cup shredded sharp cheddar cheese (¼ cup per taco)
- 8 tablespoons salsa verde or pico de gallo (2 tablespoons per taco)
- 2 avocados, sliced or diced (½ per taco, optional)
- Butter or oil for cooking (optional)
Instructions
- Place bacon slices in a cold non-stick skillet in a single layer. Turn heat to medium and cook slowly, flipping every minute, until crispy. Transfer to a paper towel-lined plate to drain, reserving about a tablespoon of grease in the pan.
- Whisk 2 eggs with a pinch of salt and pepper in a small bowl until pale and frothy.
- Heat a small non-stick skillet over medium-low heat. Add a tiny bit of butter or oil if needed. Pour in the eggs and let sit for 10 seconds, then gently push from edges to center until just barely set but still moist.
- Warm the tortillas in a dry skillet for 15 seconds per side, in the microwave for 10 seconds, or in the oven. Keep them warm in a clean kitchen towel.
- Assemble the tacos by placing a layer of shredded cheese on a warm tortilla, followed by the scrambled eggs, a piece of crispy bacon, salsa, and avocado slices.
- Fold the tortilla in half, then fold again to create a pocket. Sprinkle with extra crispy bacon bits if desired.
- Serve immediately while hot and fresh.
Notes
Do not overcook the eggs; they will continue to cook in the warm tortilla. Keep tortillas warm and wrapped in a towel to prevent cracking. For a gluten-free version, use corn tortillas. For a dairy-free version, skip the cheese and use avocado or dairy-free alternatives. Avoid microwaving leftovers as it makes tortillas soggy; reheat in a skillet instead.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 1
- Sodium: 600
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 25
- Fiber: 2
- Protein: 18
Keywords: breakfast tacos, bacon and eggs, quick breakfast, easy morning recipe, crispy bacon, egg tacos, 5 minute breakfast