Bacon & Egg Breakfast Tacos

Breakfast & Brunch
Lunch

My Thoughts

A most tasty way to start your day! These breakfast tacos get you out of bed and your day moving. I personally like something a little different when it comes to breakfast. The Picky Eater is all about the traditional southern breakfast, but I like to mix it up a little. These tacos are light and full of flavor thanks to the fresh cilantro and crisp shallots. Through in the creamy eggs, smoky bacon, and salty cheese and you've got everything you need to get your morning started off right!

The How To Do It

  1. Turn on your broiler so that the oven racks can be getting hot.
  2. Finely chop your cilantro and slice the shallot as thin as you possibly can. If you have a mandolin you can use it, but I usually just go with a knife and patients.
  3. Fry the bacon in a cast iron skillet over medium/high heat. Yes, I usually fry it in a skillet the old fashioned way. I know you should bake it, but I just don't usually have the patients - I used them all up on the shallots.
  4. While the bacon is frying, place the tortillas on under the broiler, directly on the oven racks, for 30 seconds to 1 minute. You're not really cooking them, you're just warming them up and giving them a bit of color. Once they are hot, but not starting to dry out, remove them and place them in aluminum foil (you can turn off the broiler and place them back in the oven to keep them warm if you like).
  5. Scramble your eggs however you usually prepare them. I've included my way of cooking scrambled eggs below, but feel free to use your favorite method. It won't be as good as mine, but that's you're own fault (totally kidding here).
  6. Once you have the eggs cooked and the bacon crispy, it's time to assemble. Place the tortillas on the plate, then place a bit of the Mexican crema (or sour cream if that's all you have) on the tortillas. Next add the eggs, bacon (crumbled into large pieces), shallots, sprinkle with the cilantro, and give each one a little drizzle of sriracha, and finally sprinkle the cheese over each one.

Scrambled Eggs

  1. Crack the eggs into a small bowl. It's no big deal if you break a yolk but try to be gentle.
  2. Place a nonstick sauce pan (or nonstick saute pan) over medium high heat. You can use a regular sauce pan, but the cleanup is a real pain and The Picky Eater gives me a really hard time about it.
  3. Gently pour the eggs into the pan and let the whites just start to turn white.
  4. Once they start to turn white, start stirring the eggs, making sure to now break the yolks.
  5. Basically, just continue to stir until the eggs are cooked almost all the way through, making sure to continue to scramble and fold them over on themselves.
  6. When the eggs are almost to the consistency you like them, remove the eggs from the heat and add the salt, pepper, and granulated garlic.
  7. There should be enough heat in the pan to continue to cook the eggs. Once they are where you want them, add the sour cream and mix thoroughly. This stops the cooking process, but the heat of the pan keeps everything nice an warm.
  8. And that's it. Well, except for the eating. Now it's time for the eating.
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Ingredients

Bacon & Egg Breakfast Tacos
3 tortillas
flour tortillas
3 strips
bacon
3 lrgs
eggs
½ pepper
jalapeno
1 sml
shallot
1 tbsp
cilantro
1 tbsp
cotija cheese
1 tbsp
sriracha
1 tsp
kosher salt
1 tsp
black pepper
My basic scrambled eggs
4 lrgs
eggs
1 tbsp
sour cream
¼ tsp
granulated garlic
¼ tsp
kosher salt
¼ tsp
black pepper
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