Bacon And Egg Tacos Recipes

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 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 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.