Crispy Bacon And Egg Breakfast Tacos

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 25 min · Pork · high-protein

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Ingredients

• 12 (6-inch) corn tortillas
• 4 large eggs
• 6 slices thick-cut bacon
• 3/4 cup sharp cheddar, shredded
• 3/4 tbsp butter
• 1/4 cup jarred salsa
• 1 medium avocado, sliced
• 2 scallions, thinly sliced
• 1/2 tsp each kosher salt and black pepper

Method (tap to check — screen stays awake)

1. Cook the bacon in a cold skillet over medium 10 minutes, turning once, until it is brittle at the edges. Drain and break into large shards.
2. Char the tortillas 30 seconds per side directly over a gas flame or in a dry skillet until they blister and smell toasted. Wrap in a towel to stay pliable.
3. Pour off the bacon fat, wipe the skillet, and melt the butter over medium-low.
4. Beat the eggs with the salt and pepper, pour them in, and push them slowly with a spatula until they form soft folds still wet-looking, about 3 minutes.
5. Kill the heat and fold in the cheddar so it melts from residual warmth rather than tightening the eggs.
6. Spoon the eggs into the tortillas and top with bacon, avocado, salsa, and scallions.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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