Ingredients
-
4
-
8
-
2
-
1
-
1/2
-
1/4
-
2
-
1/2
-
2
-
6
-
-
-
-
-
Directions
Bacon and Egg Tacos,This makes a great weekend brunch, all ingredient amounts may be adjusted to taste, I also add in a pinch of cayenne pepper to the eggs, the baking powder will make the eggs very fluffy, you may omit if desired but I suggest to add it in, wrap the tortillas in foil and warm in the oven at 200 degrees F while making the eggs, serve the tortillas with salsa :),What great breakfast tacos! I made as directed without using the green onions. The eggs came out so fluffy and made huge tacos. Enjoyed these so much for “breakfast-for-dinner” – thanks for sharing this recipe!
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Steps
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1
Done
|
In a Skillet Cook the Bacon Until Crisp; Remove to a Plate (you May Drain the Fat or Leave a Few Tablespoons in the Skillet and Omit the Butter). |
|
2
Done
|
in a Bowl Whisk the Eggs With Cream, Baking Powder, Salt and Pepper Until Well Combined, Then Add in the Cooked Bacon. |
|
3
Done
|
Heat 2 Tablespoons Butter Over Medium-High Heat Until Sizzling. |
|
4
Done
|
Pour the Egg Mixture Into the Skillet and Cook Until Almost Firm but Still Slightly Watery. |
|
5
Done
|
Add in the Cheese and Cook Gently Stirring Until the Eggs Are Just Cooked and the Cheese Has Melted. |
|
6
Done
|
Spoon About 1/4 Cup or a Little More Down the Center of Each Warm Tortilla, Then Sprinkle a Small Amount of Green Onions (if Using) Over the Egg Mixture. |
|
7
Done
|
Fold the Sides of the Tortilla Over the Filling. |
|
8
Done
|
You May Place the Rolled Tortillas in a Baking Dish, Cover With Foil and Keep Warm in the Oven Until Ready to Serve. |
|
9
Done
|
Serve With Salsa. |
