Breakfast Tacos With Bacon

By AMERICA’S KITCHEN for the Flathead Beacon

When making these delicious breakfast tacos, there are two ways to cook bacon.

One is the oven, the best way to cook bacon for a crowd. Adjust oven rack to middle position and heat oven to 400 F. Line rimmed baking sheet with aluminum foil. Arrange strips of bacon (as much as 1 pound) on foil (slices can overlap slightly). Place baking sheet in oven and bake until bacon is browned and crispy, 10 to 15 minutes. Baking sheet (and grease) will be very hot! Carefully transfer bacon to plate lined with paper towels to drain.

Then there’s the stovetop: Place 4 strips of bacon in 12-inch skillet (regular or nonstick) and add 1/2 cup water. Turn heat to high. When water comes to boil, reduce heat to medium and continue cooking until water evaporates, about five minutes. Reduce heat to medium-low and keep cooking until bacon is crispy and golden brown on first side, about two minutes. Use tongs to flip bacon and cook until crispy and golden brown on second side, about two minutes. Transfer bacon to plate lined with paper towels to drain.

Breakfast Tacos with Bacon

Servings: 2-4

Prep Time: 20 minutes

Cook Time: 15 minutes

Prepare Ingredients:

4 large eggs

1/8 teaspoon salt

Pinch pepper

1 slice bacon, cut into 1/2-inch pieces

1 scallion, sliced thin

4 (6-inch) flour or corn tortillas

1/2 cup tomato salsa

1/4 cup shredded Monterey Jack cheese

1 lime, cut into wedges

Gather Cooking Equipment:

Medium bowl


10-inch nonstick skillet

Rubber spatula

Microwave-safe plate

Dish towel

Start Cooking!

In medium bowl, whisk eggs, salt, and pepper until well combined and uniform yellow color, about 1 minute. Set aside.

In 10-inch nonstick skillet, cook bacon over medium heat, stirring occasionally with rubber spatula until crispy, about four minutes.

Stir scallion into skillet and cook until just softened, about one minute.

Add eggs to skillet and gently stir, scraping bottom of skillet, until eggs have clumped and are still slightly wet, one to two minutes. Turn off heat and slide skillet to cool burner.

Stack tortillas on microwave-safe plate, cover with damp dish towel, and heat in microwave until warm, about 20 seconds.

Divide egg mixture evenly among warm tortillas. Serve with salsa, cheese, and lime wedges.