Bacon Breakfast Tacos
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 4 slices thick-cut bacon, diced
- 1 small white onion, peeled and diced
- 1 poblano pepper, cored and diced
- 1 red bell pepper, cored and diced
- ½ cup whole-kernel corn
- ¼ teaspoon cumin
- salt and pepper
- 8 eggs, whisked
- 2 tablespoons milk
- 4 Old El Paso Stand & Stuff Soft Flour Tortillas
- 1 avocado, peeled, pitted and diced
- 1/2 cup chopped fresh cilantro, loosely packed
- ¼ cup crumbled queso fresco or cotija cheese
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Preparation
Step 1
Saute diced bacon in a saute pan over medium-high heat until crispy, about 5 minutes, stirring occasionally. 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.
Step 2
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. Saute over medium-high heat for 5-7 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 pan to the heat.
Step 3
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 3-4 minutes.
Step 4
Remove pan from heat, and portion the eggs equally into the 4 flour tortillas. Top with a few spoonfuls of the onion mixture, then sprinkle with bacon, then top with avocado, cilantro and crumbled cheese. Serve immediately.
Step 5
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