Egg Bacon and Cheese Breakfast Tacos Recipe (Sip Bite Go)
I eat these egg cheese and bacon breakfast tacos for brunch on the weekends, and for lunch when I’m running out of food in my fridge. That’s because bacon and eggs are pretty much staples at my house, and tortillas last seemingly forever, too. Serve these breakfast tacos with salsa, sour cream, or avocado for a filling meal. Let me show you how to make them!
Preheat oven to 400 Arrange bacon in a flat layer on a parchment paper lined baking sheet. Bake bacon in the oven for 10 minutes, flip, then bake for another 5-10 minutes until browned and cooked throughout. Once done, set bacon on a paper towel to absorb the grease.
While the bacon cooks, make the eggs for the breakfast tacos. Scramble 4 eggs in a bowl. Add salt and pepper. Add 2 tbsp butter to a small or medium sized pan on medium heat. Once butter melts, add eggs. As soon as eggs begin to set on the bottom (they will still be liquidy on top), use a fork to scramble them, moving the eggs around the pan so the liquid gets to the bottom. Once they start to form and there’s little liquid left, turn the heat down to medium-low and use a spatula to flip the eggs over so they scramble but don’t burn. Add cheese to the top of the eggs and take them off heat to stop the cooking process.
Assemble the egg, bacon, and cheese breakfast tacos. Add half a tablespoon of butter to a pan on medium heat. Add a flour tortilla and grill it in butter for 10 seconds to heat it up, then flip the tortilla. Work quickly to add a couple pieces of bacon and a quarter of the scrambled eggs to the center of the tortilla. Fold the two sides of the tortilla inwards to make the taco. Once the bottom of the tortilla browns, carefully flip it over to brown the top for 10-20 seconds.
Top breakfast tacos with cilantro, salsa, sour cream, and avocado as desired.
I love my scrambled egg spatula set. It comes with a pan-safe plastic spatula that is flexible for flipping eggs, plus a pronged fork-like spatula for scrambling them.
Substitutions for cheese that I love include colbie jack, petite brie, fontina and cotija cheese.
Make freeze-ahead breakfast tacos by prepping the filling ingredients, stuffing them in a flour tortilla, then freezing them. To eat, thaw them overnight, then add butter to a pan and fry the outside tortilla.
Try breakfast tacos with one of my favorite morning cocktails: pineapple mimosa.