Bacon Egg Breakfast Tacos Food

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 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.

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 & 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.

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:

• 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.

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 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!