Breakfast Tacos

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These Breakfast Tacos are fluffy scrambled eggs with crispy bacon and melted cheddar piled into warm flour tortillas with fresh pico de gallo and avocado. Just $1.85 a serving and the quick satisfying breakfast my family requests every single weekend.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: Mexican

Servings:

Author: Carrie Barnard

Cost: $7.38, $1.85 per Serving

Ingredients

4 large eggs
¼ teaspoon Sea salt
½ teaspoon avocado oil
4 slices bacon cooked and crumbled
1 cup pico de gallo
¼ cup shredded cheddar cheese or Mexican cheese blend
½ avocado sliced
4 flour tortillas warmed
Fresh cilantro leaves for garnish
Hot sauce for serving

Optional Add-Ins:

Diced jalapeños
Sautéed onions and peppers
Crumbled queso fresco
Black beans
Diced breakfast potatoes
Sliced green onions

Instructions

In a medium bowl, whisk together large eggs and sea salt until well combined.
Heat avocado oil in a medium nonstick skillet over medium heat.
Pour the eggs into the skillet and cook, stirring gently, until they are almost set.
Stir in cooked and crumbled bacon and shredded cheddar cheese. Continue cooking for 30 seconds to 1 minute, or until the cheese is melted and the eggs are fully cooked. Remove from the heat.
Divide the egg mixture evenly among warmed flour tortillas.
Top each taco with pico de gallo and sliced avocado.
Garnish with fresh cilantro leaves and serve immediately with hot sauce on the side.

Notes

For softer, creamier eggs, remove them from the heat when they are just set. They will continue to cook slightly from the residual heat.

Cook the bacon up to 3 days in advance and store it in an airtight container in the refrigerator to make breakfast prep even quicker.

Store leftover egg mixture in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a skillet before serving.

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