BACON AND EGG TACOS
This makes a great weekend brunch, all ingredient amounts may be adjusted to taste, I also add in a pinch of cayenne pepper to the eggs, the baking powder will make the eggs very fluffy, you may omit if desired but I suggest to add it in, wrap the tortillas in foil and warm in the oven at 200 degrees F while making the eggs, serve the tortillas with salsa :)
Provided by Kittencalrecipezazz
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
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 'N' EGG BURRITOS
"My husband and I discovered these delicious burritos when we drove truck as a team in the southwestern U.S.," says Robyn Larabee of Lucknow, Ontario. "Jason created this version that our guests enjoy as much as we do."
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. Saute potatoes and onions in drippings until potatoes are golden brown, stirring occasionally. , In a large bowl, whisk eggs and sour cream. Stir in 1/4 cup cheese, taco sauce and hot pepper sauce. Pour over potato mixture; add bacon. Cook and stir over medium heat until eggs are completely set., Spoon about 3/4 cup down the center of each tortilla; sprinkle with remaining cheese. Fold bottom and sides of tortilla over filling. Serve immediately with sour cream and tomatoes if desired.
Nutrition Facts : Calories 656 calories, Fat 40g fat (17g saturated fat), Cholesterol 374mg cholesterol, Sodium 932mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 7g fiber), Protein 24g protein.
QUICK AND EASY BACON, EGG AND CHEESE
Any New Yorker will tell you a good bacon, egg and cheese (BEC) sandwich is the best way to start your day, and most likely you already have everything you need in your pantry to whip one up. The key elements to a great BEC are the melted cheese, scrambled egg that nestles perfectly onto the bread without falling off and salty crispy bacon. To make sure the cheese stays melted, we fold it into the center of the eggs just as they finish cooking so it stays warm. We found that by preparing eggs like an omelet ''package'' instead of scrambling them and topping them with cheese allowed us to adjust the size of our eggs to perfectly fit the size of our bread and hold our cheese in the ideal melted state. When you can't get to your corner deli or coffee cart, you can whip up this breakfast icon in the time it takes to walk out the door.
Provided by Food Network Kitchen
Time 10m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Whisk the eggs, milk, a pinch of salt and a couple of grinds of black pepper in a small bowl until smooth and combined. Heat the vegetable in a medium non-stick skillet over medium-low heat.
- Once the skillet is warm, pour the egg mixture in and allow it to cook undisturbed until the edges are set, about 1 minute. Use a spatula to gently lift the edges of the egg and allow the uncooked egg to run underneath. Once the egg is fully set, about 4 minutes, place the slices of cheese in the center of the egg. Carefully lift each side of the egg and folder it over the cheese to form a square package about the size of your toasted bread. Flip the eggs over gently, keeping the package intact, and allow the folded side to cook and melt the cheese, about 30 seconds more.
- Assemble the sandwich by layering the bacon on 1 slice of toast and then topping with the warm eggs. Top with the remaining slice of toast and serve immediately.
A SIMPLE EGGS AND BACON BREAKFAST TACOS RECIPE
Sure, breakfast tacos make sense for breakfast, but if you're a fan of having breakfast for dinner like me, then why not enjoy them for...
Provided by Kiersten Hickman
Categories breakfast
Number Of Ingredients 6
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.
EGGS AND BACON PANCAKE TACOS
These savory breakfast tacos are the perfect way to start your day. They come to life with fun and fresh toppings.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- In medium bowl, beat 6 eggs and 1/3 cup milk with whisk until mixed well. In 10-inch nonstick skillet, heat butter over medium heat just until it begins to sizzle. Pour egg mixture into skillet; cook 3 to 4 minutes, stirring occasionally, until eggs are thickened throughout but still moist and creamy. Cover and keep warm until ready to serve.
- Heat nonstick griddle or skillet over medium-high heat (375°F); brush lightly with vegetable oil, if necessary. In medium bowl, beat Bisquick™ mix, 1 cup milk and 2 eggs with whisk until well combined. Stir in green onions.
- For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry and bubbles begin to form on top. Turn; cook other side until golden brown. Keep warm in 200°F oven until ready to serve.
- To serve tacos, add to center of each pancake 2 heaping tablespoons scrambled eggs, 1 tablespoon cheese, 1 heaping teaspoon bacon, 1 tablespoon pico de gallo, 1 heaping teaspoon avocado and additional toppings as desired. To serve, cup filled pancake in hand, and eat.
Nutrition Facts : Calories 400, Carbohydrate 34 g, Cholesterol 275 mg, Fat 2, Fiber 1 g, Protein 18 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 6 g, TransFat 0 g
BACON 'N' EGG TACOS
Make and share this Bacon 'n' Egg Tacos recipe from Food.com.
Provided by hungrykitten
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, beat the eggs; 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.
Nutrition Facts : Calories 285.2, Fat 15.6, SaturatedFat 7, Cholesterol 230.8, Sodium 687.5, Carbohydrate 23, Fiber 1.3, Sugar 2.2, Protein 12.6
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