Breakfast Taco Recipe

A couple weeks ago, I was responsible for providing breakfast tacos (read why here). Aubrey asked for the recipe and even though you’ve probably forgotten all about them by now, they are so yummy, I thought I’d take the time to type up the recipe so all you northerners, especially, could enjoy a little TexMex for breakfast sometime!

I adapted the “Country Egg Scramble” recipe from Betty Crocker’s New Cookbook. I’ll include detailed instructions, but for you cooking pros, you basically just fill a tortilla with cheese, scrambled eggs & bacon.

Breakfast Tacos

Prep: 5 min, Cook: 10 min, Assemble: 5 min

Makes 8 tacos.

6 Large eggs

1/3 cup milk

1/4 tsp. salt

1/8 tsp. pepper

2 T. margarine or butter

1/2 cup sliced green onions

8 flour tortillas (6 in. – the bag might say “fajita-size”)

2 cups Mexican flavored shredded cheese (we used Kraft’s “Taco Cheese”)

8 slices bacon, crisply cooked & crumbled (crumbling optional)

1. Beat eggs, milk, salt, and pepper with fork or wire whisk until a uniform yellow color.

2. Melt butter in a 10-inch skillet over medium-high heat. Cook onions 1 minute, stirring constantly.

3. Pour egg mixture into skillet. As mixture begins to set at bottom & side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still mosit.

4. Assemble breakfast tacos by laying out tortillas and sprinkling a line of cheese down the center. Top with scrambled eggs & sprinkle with bacon. Depending on the quality & freshness of your tortillas, it may improve your taco to heat it 20-30 seconds in the microwave. Roll up & serve warm (or wrap in tin foil for transporting to work). Serve with salsa or Tabasco sauce to your liking.

Enjoy!!

Alternative: Many breakfast tacos are served with cubed, boiled potatoes. I find it is a lot of extra work for “filler” but if you need something a little heartier (and cheaper), by all means add them!