Eggs And Bacon Pancake Tacos Recipes

PANCAKE TACOS

Steps:

• For the pancakes: Whisk together the eggs, milk, granulated sugar, cinnamon and salt in a medium bowl. Sift the flour into a large bowl and whisk in the wet ingredients until just combined. Gently stir in the melted butter and let rest at room temperature for 30 minutes. (Alternatively, you can refrigerate the batter overnight.)
• Preheat the oven to its lowest setting. Place a parchment-lined baking sheet inside.
• For the filling: Line a plate with a paper towel. Place the water and bacon into an ovenproof skillet over high heat. Bring to a boil, stirring to make sure the bacon pieces are separated. Allow the water to boil off, then continue cooking the bacon, stirring occasionally, until almost brown and crisp. Add the pecans and continue to cook, 1 minute, then remove the pecans and bacon to the lined plate and pour off all but 1 tablespoon of the fat.
• Turn the heat to medium and add the apple slices and salt. Cook, stirring, until golden and fork tender, 10 to 15 minutes, then add the maple syrup and cinnamon. Place in the oven to keep warm.
• Lightly brush a small nonstick skillet with oil or coat it with cooking spray, then heat over medium heat.
• Pour in about 1/4 cup of batter and swirl the pan until the bottom is covered. Cook until the sides are set and the top is bubbly, about 2 minutes. Gently flip and cook until the bottom is set, another 30 seconds, then slide onto the baking sheet in the oven to keep warm. Repeat the process until all the pancakes are done.
• Whisk together the cream cheese, confectioners' sugar and vanilla in a stand mixer until fluffy. Add the milk a tablespoon at a time to make a runny glaze.
• Fill each pancake with the hot apples and drizzle with the glaze, then top with the bacon and pecan mixture. Fold over like tacos and serve 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.

FRUITY PANCAKE TACOS

Steps:

• In medium bowl, mix Bisquick mix, sugar and baking soda. In small bowl, beat 1 cup yogurt, the milk and egg with whisk. Add to dry ingredients, and beat until combined. Batter will be lumpy.
• Pour by 1/3 cupfuls onto greased hot skillet. Cook until edges are dry and bubbles appear on surface, about 3 minutes. Turn; cook on other side an additional 2 minutes. Repeat with remaining batter.
• Meanwhile, beat whipping cream until soft peaks form. Add 1 cup yogurt, and beat to stiff peaks.
• To serve, spoon whipped cream mixture on center of each pancake. Top with fresh fruit. Fold pancakes in half, and serve like tacos.

EGGS AND BACON PANCAKES

Steps:

• Cut bacon slices into 1/2-inch pieces. Cook in skillet or microwave until desired crispness is reached.
• Meanwhile, heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• In medium bowl, stir together Bisquick® mix, milk and 2 of the eggs until well blended. Stir three-fourths of the cooked bacon into batter.
• For each pancake, pour about 1/3 cup batter onto hot griddle. Cook until bubbles break on surface and edges just begin to dry. Turn; cook until golden brown.
• While pancakes are cooking, in 8- to 10-inch skillet, cook remaining 4 eggs and remaining one-fourth of the cooked bacon over medium heat until scrambled. Add salt and pepper to taste.
• Remove pancakes from griddle. Using biscuit cutter or round cookie cutter, cut a circle in center of every other pancake. Stack cut pancake over whole pancake on serving plate. Fill hole with eggs and bacon. Serve warm with syrup.

EGGS AND BACON PANCAKE TACOS

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.