Bacon Egg Breakfast Tacos Recipes

A SIMPLE EGGS AND BACON BREAKFAST TACOS RECIPE

Steps:

• Scramble up the eggs in a bowl. Heat up a skillet with a small sliver of butter. Once the butter is completely melted, pour the eggs onto the hot skillet. Scramble until the eggs are completely cooked through. Separate the eggs into four tortillas. Crumble the bacon and sprinkle on, along with the taco cheese and salsa. Serve immediately.

BACON AND EGG TACOS

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.

BACON, EGG, AND CHEESE BREAKFAST TACO.

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!

BACON, EGG & CHEESE TACOS

Steps:

• Cover a large baking sheet with sides with foil & lay out sliced bacon strips. Put into a cold oven & turn the heat to 400°F Cook about 20 minutes. Be careful not to overcook/overcrisp.
• Heat skillet. Melt butter in skillet. Saute onion over medium low heat until soft, brown & caramelized. Do not skimp on this step.
• Beat eggs with milk; add salt. Add to onions & cook until set, occasionally scraping up from the bottom.
• Heat taco shells.
• Assemble by adding scrambled eggs to shells, top with cheese, bacon, salsa, sour cream as desired.

BACON AND EGG BREAKFAST TACOS

Steps:

• Preheat the oven to 325 degrees. Spread the taco shells across a baking sheet and warm for 5-6 minutes until crisp. While the taco shells are in the oven, melt the butter in a skillet over medium heat. Pour in the eggs and gently scramble them. Let them cook without messing with them too much. Season with salt and pepper. When the eggs are barely solid, remove from the heat. You want to avoid overcooking them, because they will finish cooking in the pan while you assemble the tacos.
• Remove the taco shells from the oven. Divide the scrambled eggs between the warm shells. Add the potatoes, strips of bacon and a sprinkling of cheese. Serve immediately or place the tray of finished tacos in the oven for a couple more minutes to melt the cheese. Enjoy!

BACON EGG POTATO BREAKFAST TACOS RECIPE

Steps:

• Dice the bacon and fry it over medium heat until nicely browned. Once it is browned, remove and set aside.
• Peel and dice the potatoes. Cook in the fat that remains in the pan from frying the bacon.
• Once the potatoes have browned, add the bacon back into the pan.
• Beat the eggs and pour them into the pan. When they start to set, turn the eggs until they are just cooked through. Break up the eggs with a spatula.
• While the eggs are cooking. Heat the flour tortillas in a pan until they start to puff up and brown.
• Spoon the cooked potatoes, bacon and eggs onto a flour tortilla.
• Top with crumbled queso fresco, diced red onion, 2 or 3 slices of avocado, and a few spoonfuls of your favorite salsa.

BACON & EGG BREAKFAST TACOS

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.

BACON, POTATO, AND EGG TACO OLE

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.