Breakfast Tacos

Warm corn tortillas filled with soft scrambled eggs, crispy bacon, and melty cheese, then piled high with pico de gallo, avocado, and a squeeze of lime. Smaller and more open-faced than a burrito, these are all about fresh toppings.

By YumYum Editorial · Breakfast & Brunch

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves 4

Ingredients

• 8 small corn tortillas
• 8 large eggs
• 2 tablespoons whole milk
• 6 slices bacon, chopped
• 1 cup shredded cheddar cheese
• 1 cup diced tomato
• 1/2 cup diced white onion
• 1 jalapeño, finely diced
• 1/4 cup chopped cilantro
• 1 avocado, sliced
• to taste Salt and black pepper, to taste
• 2 limes, cut into wedges
• to taste Hot sauce, for serving

Instructions

1. Cook the chopped bacon in a skillet over medium heat until crisp, then remove with a slotted spoon, leaving 1 tablespoon of fat in the pan.
2. Combine the diced tomato, onion, jalapeño, and half the cilantro in a small bowl to make a quick pico de gallo; season with salt and set aside.
3. Whisk the eggs with milk, salt, and pepper, then pour into the bacon fat and scramble slowly over medium-low heat until softly set.
4. Fold the crisp bacon back into the eggs during the last minute of cooking.
5. Warm the corn tortillas directly over a gas flame or in a dry skillet until lightly charred and pliable.
6. Fill each tortilla with scrambled egg and bacon, then top with shredded cheese while still warm so it melts slightly.
7. Spoon pico de gallo over the top and add a few avocado slices to each taco.
8. Garnish with remaining cilantro and serve with lime wedges and hot sauce.