The secret to a great breakfast taco is the contrast between the hot, salty bacon and the cool, buttery avocado. Wrapped in a warm tortilla, it’s the ultimate morning fuel.
10 Minutes
Protein Packed
Fresh & Simple
The Taco Fillings
- 4 Corn or Flour Tortillas
- 4 Large Eggs
- 4 Slices Thick-Cut Bacon
- 1 Ripe Avocado (sliced)
- 1/4 cup Shredded Cheddar
- Fresh Cilantro & Salsa
- Salt & Pepper to taste
10-Minute Method
- Crisp the Bacon: Start bacon in a cold skillet over medium heat. Fry until crispy (about 6-8 mins). Remove to a paper towel, but leave a teaspoon of fat in the pan.
- Scramble the Eggs: Whisk eggs with a pinch of salt. Pour into the bacon-grease skillet over medium-low heat. Fold gently until fluffy and just set. Stir in the cheese at the very end.
- Toast Tortillas: While eggs cook, warm your tortillas over an open flame or in a dry pan until charred and pliable.
- Assemble: Layer the cheesy eggs, crumbled bacon, and avocado slices into the warm tortillas.
- Garnish: Top with plenty of fresh salsa and cilantro. Serve immediately while the tortillas are soft!
Pro Tip: To keep your avocado from browning if you’re prepping ahead, squeeze a little lime juice over the slices. It adds a great zesty kick to the taco too!
