Bacon And Egg Tacos Food

CRISPY BACON AND EGG TACOS

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.

EGG AND BACON BREAKFAST TACOS RECIPE

Steps:

• Over medium heat, cook bacon in a large skillet, cooking to your desired crispness.
• Whisk eggs and milk together, until combined, and pour eggs into a skillet. Cook over medium-low heat, stirring gently until eggs begin to thicken.
• Add in cheese (1/4 cup or 1/2 cup, depending upon your preference).
• Continue to cook the scrambled eggs to your desired doneness (see above notes in post on cooking fluffy eggs).
• Heat tortillas until warm.
• Divide eggs evenly over warm tortillas, add a slice of bacon to each, and top with salsa, cilantro, and avocado.
• Season your tacos to taste.
• Enjoy 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 AND EGG BREAKFAST TACOS

Steps:

• Heat olive oil and fry bacon strips until crispy and red onion until coloured and tender.
• Whisk eggs, cream, smoked paprika and salt together. Heat butter in a small pan and pour in the egg mixture; move mixture around the pan with a fork until scrambled and just set.
• Slice avocado and toss with lemon juice and chives.
• Heat tacos according to pack instructions, then fill with bacon and a spoonful of scrambled egg. Garnish with red onion and avocado.

BACON AND EGG TACOS

Steps:

• 1. Cook and crumble the cbacon. Set aside.
• 2. Beat eggs. Place the eggs, bacon and cheese in a skillet. Cook stirring often until eggs are done and ingredients are well mixed.
• 3. Warm the tortillas either in a skillet or in the microwave. Be sure they are just warm and still soft and bendable.
• 4. Divide the egg mixture evenly between the 12 tortillas, placing it in the middle of each.
• 5. Add salsa or picante if desired.
• 6. Roll each taco. Serve warm.

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, 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 '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 BREAKFAST TACOS

Steps:

• Preheat oven to 350°
• Wrap tortillas in foil and put into the oven for 15 minutes
• Cook bacon to tender-crisp, and set aside
• Slice tomatoes and set aside
• Add a tablespoon of vinegar to a pan with a few inches of water, enough to cover the eggs.
• Bring the water just to a boil, then reduce heat until just simmering,
• Crack each egg into a cup or small dish first, then gently lower it into the simmering water.
• Allow eggs to simmer 4 minutes, then remove with a slotted spoon onto each assembled taco
• While eggs are cooking put warm tortillas onto plates
• Spread each tortilla with enchilada sauce and top with bacon, avocado, and tomato slices
• Top each taco with an egg and 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, 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 & 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.

SAUSAGE AND EGG BREAKFAST TACOS

Steps:

• Preheat oven to 400F.
• Heat a large frying pan on the stove over medium-high heat and add a dab of butter or margarine to the pan.
• Chop the precooked sausages into bite size pieces.
• Pour the diced onions and chopped sausages into the heat frying pan. Cook until the onions start to brown then reduce heat to medium.
• Crack the eggs into a small mixing bowl and use a fork to beat them well.
• Pour the beaten eggs into the frying pan and cook the egg stirring frequently and gently scraping the bottom of the pan.
• While the eggs are cooking season them with the salt, pepper and onion powder.
• Once the eggs are completely cooked, remove the pan from the heat.
• Place the taco bowls on a greased baking sheet.
• Spoon the egg and sausage mixture into the taco bowls.
• Take one cup of the shredded cheese and sprinkle it over the eggs.
• Sprinkle the diced bell peppers and bacon bits on top of the cheese.
• Sprinkle the remaining cup of cheese over the peppers and bacon.
• Place the baking sheet in the oven and bake the tacos until the shells start to brown. 8-10 minutes.
• Serve and enjoy!

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.

RECIPES

Steps:

• Fry bacon in a 12-inch skillet over medium heat until crispy. Remove and crumble when cooled. Drain all but 1 tablespoon of bacon fat. Add onions to the skillet and sauté until almost translucent. Add spinach and cook until wilted.Crack eggs into a large bowl. Whisk in TABASCO® Sauce, salt and pepper. Pour mixture into the skillet with onions and spinach and cook until done. Add crumbled bacon and cheese; cook and stir until melted. Warm tortillas according to package instructions or in a 350-degree oven, then fill with a portion of the egg mixture. Place one avocado slice in each taco.