Egg And Bacon 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 BREAKFAST TACOS

Steps:

• Preheat the oven to 325 degrees. Spread the taco shells across a baking sheet and warm for 5-6 minutes until crisp. While the taco shells are in the oven, melt the butter in a skillet over medium heat. Pour in the eggs and gently scramble them. Let them cook without messing with them too much. Season with salt and pepper. When the eggs are barely solid, remove from the heat. You want to avoid overcooking them, because they will finish cooking in the pan while you assemble the tacos.
• Remove the taco shells from the oven. Divide the scrambled eggs between the warm shells. Add the potatoes, strips of bacon and a sprinkling of cheese. Serve immediately or place the tray of finished tacos in the oven for a couple more minutes to melt the cheese. Enjoy!

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, 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!

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.