Bacon Egg Cheese Tacos Recipes

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.

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 'N' EGG TACOS

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.

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, EGG AND CHEESE TOAST BOWLS

Steps:

• Position a rack in the center of the oven and preheat to 375 degrees F.
• Roll each piece of bread to thinly flatten.
• Microwave the butter with a large pinch of salt in a small microwave-safe bowl until melted, about 1 minute. Brush both sides of each slice of bread with the butter.
• Make the toast bowls: Gently press a slice of bread inside a cup of a 12-cup muffin tin. The bottom and sides of the bread should be flush against the cup; pleat the sides of the bread as needed to fit. Repeat with the remaining bread, filling every other muffin cup so that the bread bowls do not touch. Bake, rotating about halfway through, until lightly browned and crispy in spots, 12 to 15 minutes.
• Meanwhile, whisk together the milk, eggs, a large pinch of salt and a few grinds of pepper in a large bowl.
• Put the bacon in a medium nonstick skillet over medium heat. Cook, stirring occasionally, until the bacon is crispy, 12 to 15 minutes. Use a slotted spoon to transfer to a paper-towel-lined plate. Keep the bacon drippings in the skillet and adjust the heat to low.
• Pour the egg mixture into the skillet. Cook the eggs, stirring and scraping the sides of the skillet as needed, until small curds form and the eggs are just set, 8 to 10 minutes. Remove from the heat and fold in the cheese until almost completely melted.
• Divide the hot eggs among the toast bowls and top with the crispy bacon. Serve with hot sauce.

QUICK AND EASY BACON, EGG AND CHEESE

Steps:

• Whisk the eggs, milk, a pinch of salt and a couple of grinds of black pepper in a small bowl until smooth and combined. Heat the vegetable in a medium non-stick skillet over medium-low heat.
• Once the skillet is warm, pour the egg mixture in and allow it to cook undisturbed until the edges are set, about 1 minute. Use a spatula to gently lift the edges of the egg and allow the uncooked egg to run underneath. Once the egg is fully set, about 4 minutes, place the slices of cheese in the center of the egg. Carefully lift each side of the egg and folder it over the cheese to form a square package about the size of your toasted bread. Flip the eggs over gently, keeping the package intact, and allow the folded side to cook and melt the cheese, about 30 seconds more.
• Assemble the sandwich by layering the bacon on 1 slice of toast and then topping with the warm eggs. Top with the remaining slice of toast and serve immediately.

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.

BACON AND EGG TACOS

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.