Egg and Bacon Breakfast Tacos Recipe
These Egg and Bacon Breakfast Tacos are full of hickory smoked bacon (Jimmy Dean® Bacon), fluffy scrambled eggs, salsa, cilantro, and avocado. Served on corn tortillas or flour tortillas, this breakfast taco recipe is sure to be an easy breakfast staple. This hearty breakfast recipe is perfect for Father’s Day, but easy enough to whip up any day of the week!
Servings: 4 servings
Ingredients
- 8 tortillas (corn or flour)
- 6 eggs
- 3 Tbsp. milk, heavy cream, half and half, or water is fine
- 1/4-1/2 cup shredded cheese, depending upon how cheesy you like your eggs (I used pepper jack)
- 8 slices Jimmy Dean Bacon
- 1 avocado, sliced
- salsa
- cilantro
- salt and pepper, to taste
Instructions
- Over medium heat, cook bacon in a large skillet, cooking to your desired crispness.
- Whisk eggs and milk together, until combined, and pour eggs into a skillet. Cook over medium-low heat, stirring gently until eggs begin to thicken.
- Add in cheese (1/4 cup or 1/2 cup, depending upon your preference).
- Continue to cook the scrambled eggs to your desired doneness (see above notes in post on cooking fluffy eggs).
- Heat tortillas until warm.
- Divide eggs evenly over warm tortillas, add a slice of bacon to each, and top with salsa, cilantro, and avocado.
- Season your tacos to taste.
- Enjoy immediately.