Bacon And Egg Tacos Recipes

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BACON & EGG BREAKFAST TACOS



Bacon & Egg Breakfast Tacos image

Breakfast tacos are quintessential morning eats in Austin, but with this breakfast taco recipe you can enjoy them wherever you are. The smoky, earthy ancho chile salsa is what makes these extra-special, though for a quicker weekday breakfast, feel free to swap in your favorite store-bought salsa.

Provided by Paula Forbes

Categories     Healthy Bacon Recipes

Time 1h35m

Number Of Ingredients 11

2 dried ancho chiles (about 1 ounce)
2 ½ cups boiling water
8 ounces scallions, trimmed, plus more for garnish
2 tablespoons lime juice
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
6 large eggs
3 slices thick-cut bacon, chopped
¾ cup shredded cheese, such as Monterey Jack
6 corn or flour tortillas, warmed
Shredded red cabbage & lime wedges for serving

Steps:

  • Place chiles in a heatproof bowl and cover with boiling water. Cover and let stand until softened, about 1 hour.
  • Separate scallion whites and greens and cut into 4-inch pieces. Heat a large cast-iron skillet over high heat. Cook the whites, turning occasionally, until almost entirely blackened, about 5 minutes. Transfer to a plate. Cook the greens until lightly charred, 1 to 2 minutes. Transfer to the plate and let cool.
  • Drain the chiles, reserving the water. Remove and discard the stems and seeds. Transfer the chiles to a food processor and add 1/4 cup of the reserved water, the scallions, lime juice and 1/4 teaspoon each salt and pepper. Puree until smooth.
  • Whisk eggs with the remaining 1/4 teaspoon each salt and pepper in a medium bowl.
  • Wipe out the pan to remove any blackened bits. Add bacon and cook over medium heat, stirring occasionally, until just starting to brown, 2 to 5 minutes. Add the eggs and cook, stirring, until just set, 1 to 3 minutes. Remove from heat. Sprinkle the eggs with cheese and cover until it melts, 1 to 3 minutes.
  • Divide the eggs among tortillas. Serve topped with the salsa and more scallions, cabbage and lime wedges, if desired.

Nutrition Facts : Calories 225.8 calories, Carbohydrate 17.3 g, Cholesterol 200.3 mg, Fat 11.5 g, Fiber 3.8 g, Protein 14.5 g, SaturatedFat 4.9 g, Sodium 443.7 mg, Sugar 1.4 g

BACON 'N' EGG TACOS



Bacon 'N' Egg Tacos image

Salsa perks up the flavor of this twist on a classic breakfast combo. "This recipe can easily be divided to serve a few or doubled to serve a crowd," notes Wendy Matejek of Corpus Christi, Texas. "Just plan to use one egg for each taco."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 6 servings.

Number Of Ingredients 8

6 eggs
1/4 cup crumbled cooked bacon
2 tablespoons butter
3 slices process American cheese, diced
1/4 teaspoon salt
1/4 teaspoon pepper
6 flour tortillas (6 inches), warmed
Salsa, optional

Steps:

  • In a bowl, beat the egg; add bacon. melt butter in a skillet over medium heat. Add egg mixture; cook and stir until the eggs are completely set. Stir in the cheese, salt and pepper. Spoon 1/4 cup down the center of each tortilla; fold sides over filling. Serve with salsa if desired.

Nutrition Facts :

BACON AND EGG TACOS



Bacon and Egg Tacos image

This makes a great weekend brunch, all ingredient amounts may be adjusted to taste, I also add in a pinch of cayenne pepper to the eggs, the baking powder will make the eggs very fluffy, you may omit if desired but I suggest to add it in, wrap the tortillas in foil and warm in the oven at 200 degrees F while making the eggs, serve the tortillas with salsa :)

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

4 slices uncooked bacon, finely chopped (or use any amount desired)
8 large eggs
2 tablespoons whipping cream (or use 18% table cream or half and half)
1 pinch baking powder
1/2 teaspoon ground black pepper
1/4 teaspoon salt (or to taste)
2 tablespoons butter (omit if using bacon grease)
1/2 cup shredded cheddar cheese
2 chopped green onions (optional)
6 (6 inch) floured tortillas (warmed)
salsa (use any amount desired)

Steps:

  • In a skillet cook the bacon until crisp; remove to a plate (you may drain the fat or leave a few tablespoons in the skillet and omit the butter).
  • In a bowl whisk the eggs with cream, baking powder, salt and pepper until well combined, then add in the cooked bacon.
  • Heat 2 tablespoons butter over medium-high heat until sizzling.
  • Pour the egg mixture into the skillet and cook until almost firm but still slightly watery.
  • Add in the cheese and cook gently stirring until the eggs are just cooked and the cheese has melted.
  • Spoon about 1/4 cup or a little more down the center of each warm tortilla, then sprinkle a small amount of green onions (if using) over the egg mixture.
  • Fold the sides of the tortilla over the filling.
  • You may place the rolled tortillas in a baking dish, cover with foil and keep warm in the oven until ready to serve.
  • Serve with salsa.

BACON AND EGG TACOS



Bacon and Egg Tacos image

Some bacon and eggs on a flour tortilla for breakfast. Serve with salsa if desired.

Provided by lilkobes08

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Burrito Recipes

Time 8m

Yield 6

Number Of Ingredients 8

6 eggs
¼ cup crumbled cooked bacon
2 tablespoons butter
3 slices American cheese, diced
¼ teaspoon salt
¼ teaspoon ground black pepper
6 flour tortillas
1 cup salsa

Steps:

  • Whisk eggs together in a bowl; stir in bacon.
  • Melt butter in a skillet over medium heat. Add egg mixture; cook and stir until eggs are completely set, 2 to 3 minutes. Stir in American cheese, salt, and pepper.
  • Wrap tortillas in damp paper towels; microwave until warmed through, 30 seconds to 1 minute.
  • Spoon 1/4 cup egg mixture into the center of each tortilla; fold sides to cover. Serve with salsa.

Nutrition Facts : Calories 435.7 calories, Carbohydrate 40.5 g, Cholesterol 217.8 mg, Fat 22 g, Fiber 2.9 g, Protein 18.9 g, SaturatedFat 9.2 g, Sodium 1295.4 mg, Sugar 3.2 g

CHICKEN BACON RANCH SALAD



Chicken Bacon Ranch Salad image

I always seem to have leftover cooked chicken. This simple, tasty salad is a great use of your leftover chicken, either white meat, dark meat, or a combination! Romaine lettuce, cooked chicken, avocado, and cherry tomatoes combine with ranch dressing, and everything is topped off with crunchy bacon. Use purchased ranch salad dressing, or stir up one of the buttermilk dressing recipes on the site. Enjoy for a hearty lunch with some crackers, or for dinner, with a crusty bread. This recipe is proportioned for one person, but it's easy to double or triple for your needs.

Provided by Bibi

Categories     Chicken Salad

Time 15m

Yield 1

Number Of Ingredients 8

8 leaves romaine lettuce
2 cups chopped romaine lettuce
½ cup chopped cooked chicken
½ cup chopped avocado
½ cup cherry tomatoes, halved
2 tablespoons prepared ranch dressing
salt and freshly ground black pepper to taste
2 slices cooked bacon, crumbled

Steps:

  • Line a salad plate with small Romaine lettuce leaves.
  • Combine chopped romaine, chicken, avocado, and tomatoes in a large bowl. Add ranch dressing, salt, and pepper, and toss to combine.
  • Serve salad on the prepared plate and top with crumbled bacon.

Nutrition Facts : Calories 629.4 calories, Carbohydrate 19.4 g, Cholesterol 87 mg, Fat 48.3 g, Fiber 11.5 g, Protein 33.1 g, SaturatedFat 9.7 g, Sodium 910.6 mg

EGGS AND BACON PANCAKE TACOS



Eggs and Bacon Pancake Tacos image

These savory breakfast tacos are the perfect way to start your day. They come to life with fun and fresh toppings.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 45m

Yield 6

Number Of Ingredients 12

6 eggs
1/3 cup milk
1 tablespoon butter
2 cups Bisquick™ Original pancake and baking mix
1 cup milk
2 eggs
1/4 cup sliced green onions
3/4 cup shredded Cheddar cheese (3 oz)
1/3 cup crisply cooked and crumbled bacon
3/4 cup pico de gallo or salsa
6 tablespoons diced avocado
Additional sliced green onion and chopped fresh cilantro, if desired

Steps:

  • In medium bowl, beat 6 eggs and 1/3 cup milk with whisk until mixed well. In 10-inch nonstick skillet, heat butter over medium heat just until it begins to sizzle. Pour egg mixture into skillet; cook 3 to 4 minutes, stirring occasionally, until eggs are thickened throughout but still moist and creamy. Cover and keep warm until ready to serve.
  • Heat nonstick griddle or skillet over medium-high heat (375°F); brush lightly with vegetable oil, if necessary. In medium bowl, beat Bisquick™ mix, 1 cup milk and 2 eggs with whisk until well combined. Stir in green onions.
  • For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry and bubbles begin to form on top. Turn; cook other side until golden brown. Keep warm in 200°F oven until ready to serve.
  • To serve tacos, add to center of each pancake 2 heaping tablespoons scrambled eggs, 1 tablespoon cheese, 1 heaping teaspoon bacon, 1 tablespoon pico de gallo, 1 heaping teaspoon avocado and additional toppings as desired. To serve, cup filled pancake in hand, and eat.

Nutrition Facts : Calories 400, Carbohydrate 34 g, Cholesterol 275 mg, Fat 2, Fiber 1 g, Protein 18 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 6 g, TransFat 0 g

BACON, POTATO, AND EGG TACO OLE



Bacon, Potato, and Egg Taco Ole image

This dish can be a comforting breakfast or a fast dinner food. Onions are sauteed with potatoes and eggs then served with crispy bacon on warm flour or corn tortillas or even on buttered toast. Add your favorite salsa or for a zesty zip!

Provided by RHONDA35

Categories     Breakfast and Brunch     Potatoes

Time 25m

Yield 4

Number Of Ingredients 9

8 bacon strips
8 eggs
⅓ cup milk
3 tablespoons water
salt and pepper to taste
⅓ cup diced onion
2 large potatoes, peeled and chopped
1 tablespoon butter
4 corn or flour tortilla

Steps:

  • Place bacon in a skillet. Cook over medium high heat until evenly brown. Keeping drippings in the skillet, remove the bacon and drain on paper towels. Crumble the bacon.
  • While the bacon is cooking, mix the eggs, milk, water, salt, and pepper in a bowl until combined.
  • Add potatoes to the bacon drippings and cook until semi-soft. Stir in the onions. Cook and stir for 1 minute. Pour the egg mixture into the skillet. Stir in the crumbled bacon and the butter. Cook until the eggs set to your desired firmness. Spoon mixture into tortillas and serve.

Nutrition Facts : Calories 485 calories, Carbohydrate 48.2 g, Cholesterol 401.6 mg, Fat 21.9 g, Fiber 4.9 g, Protein 24.9 g, SaturatedFat 7.9 g, Sodium 615.2 mg, Sugar 4.2 g

BACON, EGG, AND CHEESE BREAKFAST TACO.



Bacon, Egg, and Cheese Breakfast Taco. image

A fairly standard breakfast taco. I like to put in it in the microwave for 1 minute or grill on my George Foreman Grill to get the cheese all nice and melty.

Provided by J. Irish

Categories     Breakfast

Time 7m

Yield 1 serving(s)

Number Of Ingredients 7

1 egg
1/8 cup milk
1 tablespoon bacon, cooked and chopped
1/4 cup cheddar cheese
1 flour tortilla
picante sauce
pepper

Steps:

  • Preheat a small skillet on medium heat with olive oil.
  • Mix egg, bacon, and pepper together.
  • Pour egg/bacon into the skillet.
  • Line the bottom of the tortilla with cheese and picante sauce.
  • Cook two eggs like you're making scrambled eggs.
  • Once the eggs are done (2-5 minutes), scoop out onto the cheese and picante sauce.
  • Microwave, grill, or just eat!

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