Bacon plus tacos for breakfast with a Texas twist? It definitely sounds like a plan, and it’s the recipe we’ll be looking at today. Here are the ingredients for this meal that serves four to six people.
- Twelve large eggs
- Lime wedges
- Salt and pepper
- Scallions (thinly sliced)
- Six slices of thick-cut bacon cut into half inch pieces
- Shredded Monterey Jack cheese
- A finely chopped small onion
- Salsa roja
- A stemmed, seeded, and minced jalapeño chile
- Flour tortillas (taco size)
Begin by whisking the eggs, a ¼ teaspoon of pepper, and half a teaspoon of salt in a bowl until everything is combined properly and the mixture is yellow. This process should take about a minute or so. Once that’s done, put it aside.
Using a nonstick twelve-inch skillet, cook the bacon over medium heat until it’s crispy for about eight to ten minutes. Pour off everything except two tablespoons of fat from the skillet, making sure to leave the bacon. Add the onion and jalapeño and cook until the vegetables are softened and lightly browned, it should take anywhere from four to six minutes.
Grab the egg mixture you put aside and with a heat-resistant rubber spatula, scrape near the bottom and sides of the skillet until the eggs start to clump and the spatula leaves a trail on the skillet bottom. It should take you about two minutes or so.
Turn down the heat to low. Consistently fold the egg mixture until it’s clumped and a little wet, making sure to be gentle. Use salt and pepper for seasoning. Use the egg mixture to fill the tortillas and you’re ready to serve. Add in the cheese, scallions, and lime wedges separately if you like.
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