American · Breakfast
Breakfast Tacos
Soft flour tortillas filled with soft-scrambled eggs cooked in butter, folded around melted cheddar, crisp bacon, and fresh pico de gallo. A splash of hot sauce and fresh cilantro finish each taco. A Tex-Mex staple served warm for a savory morning start.
$3
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
655Calories
37.2gProtein
45.2gFat
22.9gCarbs
3.6gSugar
2.1gFiber
1197mgSodium
810mgChol
18.4gSat Fat
285mgPotassium
312mgCalcium
2.8mgIron
1.2mcgVitamin B12
12mgVitamin C
protein-rich
vegetarian-adaptable
gluten-free-adaptable
rich-umami
all-time-classics
breakfast
Instructions
1
Prep
Crack eggs into a bowl, add salt and pepper, and whisk until yolks and whites fully blend with no streaks visible.
2
Fry
Lay bacon in a cold nonstick skillet and cook over medium heat 6 to 8 minutes, turning once, until deeply browned and crisp, then chop it.
3
Toast
Wipe skillet clean, set over medium heat, and warm each tortilla 30 seconds per side until soft, lightly speckled, and pliable.
4
Saute
Melt butter over medium-low heat, pour in eggs, and stir slowly for 2 to 3 minutes until soft, glossy, and barely set.
5
Plate
Divide eggs between tortillas, top with cheddar, bacon, pico de gallo, and cilantro, add hot sauce, and fold each in half.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (200g)
- 4120g small flour tortillas
- 2 oz56g sharp cheddar cheese
- 4 slices80g bacon
- 1/2 cup120g pico de gallo
- 2 tbsp28g butter
- 4 tbsp4 tbsp cilantro
- 4 tsp4 tsp hot sauce
- Pinch of salt and black pepper
