How To Make Bacon Breakfast Tacos Recipe
Have a filling morning with these breakfast tacos, with sauteed onions and peppers, scrambled eggs, topped with crisp bacon and avocados.
Serves:
Ingredients
- 4slicesbacon,thick-cut, diced
- 1small white onion,peeled and diced
- 1poblano pepper,cored and diced
- 1red bell pepper,cored and diced
- ½cupwhole-kernel corn
- ¼tspcumin
- salt and pepper
- 8eggs,whisked
- 2tbspmilk
- 4Old El Paso Stand & Stuff Soft Flour Tortillas
- 1avocado,peeled, pitted and diced
- ½cupfresh cilantro,chopped, loosely packed
- ¼;
Instructions
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Saute diced bacon in a saute pan over medium-high heat for about 5 minutes until crispy, stirring occasionally.
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Transfer bacon to a separate plate using a slotted spoon. Reserve 1 tablespoon of the remaining bacon grease in the saute pan, and discard the rest.
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Add onion, poblano, red bell and corn pepper to the pan. Sprinkle with cumin, and a generous pinch of salt and pepper, and stir to combine.
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Saute over medium-high heat for 5 to 7 minutes, or until the onion is soft and translucent. Transfer the mixture to a separate plate, and set aside. Rinse off the pan, then return the pan to the heat.
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Add the eggs and milk to the pan, and reduce heat to medium. Whisk to combine. Cook the eggs until scrambled, stirring occasionally, for about 3 to 4 minutes.
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Remove pan from heat, and portion the eggs equally into the 4 flour tortillas.
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Top with a few spoonfuls of the onion mixture, then sprinkle with bacon, then top with avocado, cilantro and crumbled cheese. Serve immediately.
Nutrition
- Calories: 989.71kcal
- Fat: 62.25g
- Saturated Fat: 24.65g
- Trans Fat: 1.11g
- Monounsaturated Fat: 23.00g
- Polyunsaturated Fat: 7.61g
- Carbohydrates: 66.21g
- Fiber: 9.02g
- Sugar: 17.13g
- Protein: 47.39g
- Cholesterol: 423.99mg
- Sodium: 1626.54mg
- Calcium: 855.40mg
- Potassium: 1205.01mg
- Iron: 5.11mg
- Vitamin A: 494.70µg
- Vitamin C: 82.00mg
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