Bacon and Egg Breakfast Tacos

These breakfast tacos emerged from Saturday morning kitchen experiments with my children. We were trying to combine their love of tacos with traditional breakfast ingredients, resulting in this crowd-pleasing hybrid. The beauty of these tacos lies in their versatility – each family member can customize their own with various toppings, making breakfast both interactive and delicious.

Ingredients

• 8 small flour or corn tortillas
• 8 slices bacon
• 6 large eggs
• 2 tablespoons milk
• 1 tablespoon butter
• 1 cup hash browns or breakfast potatoes, cooked
• 1 cup cheddar cheese, shredded
• 1 avocado, diced
• 1/4 cup red onion, diced
• 1/4 cup cilantro, chopped
• 1 jalapeño, thinly sliced (optional)
• 1 lime, cut into wedges
• Salsa or hot sauce for serving

Instructions

1. Cook bacon in a large skillet until crispy. Drain on paper towels, then crumble.
2. Pour off most of the bacon grease, leaving about 1 tablespoon in the pan.
3. In a bowl, whisk together eggs and milk with a pinch of salt and pepper.
4. Heat the skillet with bacon grease over medium-low heat.
5. Add egg mixture and cook, stirring gently, until soft scrambled.
6. Warm tortillas in a dry skillet or directly over a gas flame until slightly charred.
7. Alternatively, wrap stack of tortillas in foil and warm in a 300°F oven for 10 minutes.
8. Set up a taco bar with eggs, bacon, hash browns, cheese, avocado, onion, cilantro, jalapeño, lime wedges, and salsa.
9. Let everyone build their own tacos, starting with eggs and adding desired toppings.
10. Serve immediately with lime wedges and hot sauce.

Recipe Notes

• For vegetarian tacos, substitute bacon with black beans or additional vegetables.
• Warm tortillas just before serving for the best texture and flexibility.
• Try different cheese options like pepper jack or Mexican cotija.
• Make-ahead tip: Prepare all components and store separately, then reheat and assemble just before serving.

Prep time: 10 minutes | Cook time: 20 minutes | Serves: 4 (2 tacos each)