BACON TACO RECIPE RECIPES

BACON AND EGG TACOS RECIPE | ALLRECIPES

Bacon and Egg Tacos Recipe | Allrecipes image

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

Provided by lilkobes08

Categories Breakfast and Brunch Eggs Breakfast Burrito Recipes

Total Time 8 minutes

Prep Time 5 minutes

Cook Time 3 minutes

Yield 6 tacos

Number Of Ingredients 8

Ingredients

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, CarbohydrateContent 40.5 g, CholesterolContent 217.8 mg, FatContent 22 g, FiberContent 2.9 g, ProteinContent 18.9 g, SaturatedFatContent 9.2 g, SodiumContent 1295.4 mg, SugarContent 3.2 g

BACON AND EGG TACOS RECIPE | REAL SIMPLE

Bacon and Egg Tacos Recipe | Real Simple image

Few things hit the spot quite so well as breakfast tacos—bits of crispy bacon, fluffy eggs, creamy avocado, the punch of hot sauce—the dish is a study in deliciousness. So why should the combination be relegated to the beginning of the day? Enter these quick and easy bacon-and-egg tacos, which come together in just 25 minutes. Cilantro and quick-pickled radishes add a fresh twist, but if you aren’t a cilantro fan, thinly sliced scallion tops are an excellent swap. Pro tip: this low-and-slow method for cooking the eggs is the trick to getting them extra fluffy and light.

Provided by Ivy Odom

Total Time 25 minutes

Yield Serves 4

Number Of Ingredients 10

Ingredients

8 slices bacon
½ cup white vinegar
1 teaspoon sugar
1?½ teaspoons kosher salt, divided
3 medium radishes, thinly sliced
8 large eggs, lightly beaten
8 6-in. corn tortillas, warmed
1 avocado, peeled and thinly sliced
¼ cup packed fresh cilantro leaves and tender stems
Hot sauce, for serving

Steps:

Heat a large nonstick skillet over medium. Working in 2 batches, add bacon and cook, turning occasionally, until browned and crisp, about 8 minutes. Transfer to a plate lined with paper towels. Discard all but 1 tablespoon drippings from skillet.
Meanwhile, stir vinegar, ½ cup water, sugar, and 1 teaspoon salt in a small saucepan over medium-high. Bring to a boil, stirring to dissolve sugar and salt. Remove from heat and stir in radishes. Let stand for 10 minutes.
Add eggs and remaining ½ teaspoon salt to skillet; increase heat to medium-high. Scramble eggs, stirring in a figure-8 pattern, until curds are just set and fluffy, 2 to 4 minutes.
Place 1 bacon slice on each tortilla. Top with eggs, avocado, pickled radishes, and cilantro. Serve with hot sauce.

Nutrition Facts : Calories 575 calories, CarbohydrateContent 30 g, CholesterolContent 409 mg, FatContent 41 g, FiberContent 6 g, ProteinContent 23 g, SodiumContent 1250 mg, SugarContent 3 g

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