BACON AND EGG TACOS
Some bacon and eggs on a flour tortilla for breakfast. Serve with salsa if desired.
Provided by lilkobes08
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Burrito Recipes
Time 8m
Yield 6
Number Of Ingredients 8
Steps:
- Whisk eggs together in a bowl; stir in bacon.
- Melt butter in a skillet over medium heat. Add egg mixture; cook and stir until eggs are completely set, 2 to 3 minutes. Stir in American cheese, salt, and pepper.
- Wrap tortillas in damp paper towels; microwave until warmed through, 30 seconds to 1 minute.
- Spoon 1/4 cup egg mixture into the center of each tortilla; fold sides to cover. Serve with salsa.
Nutrition Facts : Calories 435.7 calories, Carbohydrate 40.5 g, Cholesterol 217.8 mg, Fat 22 g, Fiber 2.9 g, Protein 18.9 g, SaturatedFat 9.2 g, Sodium 1295.4 mg, Sugar 3.2 g
BACON 'N' EGG TACOS
Salsa perks up the flavor of this twist on a classic breakfast combo. "This recipe can easily be divided to serve a few or doubled to serve a crowd," notes Wendy Matejek of Corpus Christi, Texas. "Just plan to use one egg for each taco."
Provided by Taste of Home
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a bowl, beat the egg; add bacon. melt butter in a skillet over medium heat. Add egg mixture; cook and stir until the eggs are completely set. Stir in the cheese, salt and pepper. Spoon 1/4 cup down the center of each tortilla; fold sides over filling. Serve with salsa if desired.
Nutrition Facts :
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 :)
Provided by Kittencalrecipezazz
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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).
- In a bowl whisk the eggs with cream, baking powder, salt and pepper until well combined, then add in the cooked bacon.
- Heat 2 tablespoons butter over medium-high heat until sizzling.
- Pour the egg mixture into the skillet and cook until almost firm but still slightly watery.
- Add in the cheese and cook gently stirring until the eggs are just cooked and the cheese has melted.
- 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.
- Fold the sides of the tortilla over the filling.
- You may place the rolled tortillas in a baking dish, cover with foil and keep warm in the oven until ready to serve.
- Serve with salsa.
BREAKFAST TACOS WITH CHORIZO, EGG AND POTATO
Steps:
- For the pico de gallo: Mix together the tomatoes, lime juice, cilantro, garlic, avocados and onions in a medium bowl. Sprinkle with salt and black pepper. Cover and chill.
- For the tacos: Heat the oil in a large skillet over medium-high heat. Saute the chorizo until cooked through, breaking up with back of wooden spoon, about 5 minutes. Transfer the chorizo to a paper-towel-lined-plate. Add the potatoes and cook, covered, stirring occasionally until soft, 6 to 8 minutes. Sprinkle with salt and pepper. Transfer to a paper-towel-lined-plate. Whisk the eggs and sprinkle with salt and pepper in a medium bowl. Add the eggs to the same skillet and cook over medium heat, stirring until the eggs are softly set, 1 to 2 minutes. Return the chorizo and potatoes to the skillet and toss with the eggs to warm through and finish cooking the eggs. Toast the tortillas in a small skillet over medium-high heat, topping each tortilla evenly with the cheese, until the cheese melts and the tortillas begin to crisp on the bottom, about 1 minute. Transfer to a platter. Put 1/2 cup of the egg and chorizo mixture in each tortilla and top with 1 tablespoon of the pico de gallo. Reserve any leftover pico de gallo for another use. Fold each tortilla in half and serve with the sour cream and hot sauce.
STEAK-AND-EGG TACOS
A hearty dinner inspired by a substantial breakfast, this quick entrée brings together chili-dusted skirt steak and fluffy scrambled eggs and tucks them into blistered corn tortillas. Lime wedges, chopped tomato, cilantro, and crumbly queso fresco top off these tacos, adding a finishing touch of freshness.
Provided by Lauryn Tyrell
Categories Beef Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Sprinkle steak with chili powder and season generously with salt and pepper. Heat 1 tablespoon oil in a large, heavy skillet (such as cast iron) over high until just smoking, 1 to 2 minutes. Working in batches, add steak and cook, flipping once, until well browned and just cooked through, 1 to 2 minutes a side. Transfer to a plate; tent with foil.
- Combine tomato and cilantro; season with salt and pepper. Blister tortillas over an open flame and wrap in a clean towel to keep warm. Heat a small nonstick skillet over medium and swirl in remaining 1 tablespoon oil.
- Add eggs to skillet, season with salt and pepper, and cook, stirring often, until just set, about 2 minutes; remove from heat. Slice meat against the grain, then chop into bite-size pieces. Serve in tortillas with eggs, tomato mixture, queso fresco, and more chili powder, with lime wedges alongside.
BACON, EGG & CHEESE TACOS
I give some credit to one of bowling teammates who I overheard saying, "I can eat breakfast any time of day!" to which I hollered out, "me too!" I've been craving breakfast for dinner no matter how odd dh thinks it is. I put this together & it came out even better than expected. Hoooorahhh!
Provided by Elmotoo
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cover a large baking sheet with sides with foil & lay out sliced bacon strips. Put into a cold oven & turn the heat to 400°F Cook about 20 minutes. Be careful not to overcook/overcrisp.
- Heat skillet. Melt butter in skillet. Saute onion over medium low heat until soft, brown & caramelized. Do not skimp on this step.
- Beat eggs with milk; add salt. Add to onions & cook until set, occasionally scraping up from the bottom.
- Heat taco shells.
- Assemble by adding scrambled eggs to shells, top with cheese, bacon, salsa, sour cream as desired.
BACON TACOS
Bacon is delicious and so are tacos. Together they make an amazing meal! Serve all ingredients a la carte.
Provided by Jason Melo Hall
Categories Main Dish Recipes Taco Recipes
Time 50m
Yield 5
Number Of Ingredients 10
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain the bacon slices on paper towels, retaining the drippings in the skillet. Crumble bacon.
- Preheat oven to 250 degrees F (120 degrees C).
- Combine beans and 1 teaspoon taco seasoning mix in a saucepan over low heat; cook and stir until warmed, about 5 minutes.
- Cook and stir the cooked rice and 1 teaspoon taco seasoning mix in the reserved bacon drippings until evenly coated, 2 to 3 minutes.
- Brush vegetable oil over each tortilla and arrange tortillas on a baking sheet.
- Bake tortillas in the preheated oven until warmed, about 5 minutes.
- Place black bean mixture, rice mixture, bacon, tomatoes, green bell peppers, and Cheddar cheese each in separate bowls; serve with tortillas.
Nutrition Facts : Calories 573 calories, Carbohydrate 60.2 g, Cholesterol 61.4 mg, Fat 24.9 g, Fiber 8.4 g, Protein 26.7 g, SaturatedFat 12.7 g, Sodium 1148.1 mg, Sugar 2.6 g
AMAZING BACON CHEESEBURGER TACOS
Prove you know your ABCs by making these Amazing Bacon Cheeseburger tacos for a back-to-school family dinner!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Reduce heat to medium; cook 3 to 4 minutes, stirring frequently, until thickened. Stir in dip until well mixed.
- Heat taco shells and tortillas as directed on box.
- Fill heated taco shells and tortillas with warm beef mixture, lettuce, tomato and bacon.
Nutrition Facts : Calories 350, Carbohydrate 27 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 1 g, Protein 19 g, SaturatedFat 6 g, ServingSize 1 Serving (2 Tacos), Sodium 950 mg, Sugar 2 g, TransFat 1 g
CHORIZO AND SCRAMBLED EGG BREAKFAST TACOS
Categories Cheese Egg Onion Breakfast Brunch Sauté Quick & Easy High Fiber Sausage Cilantro Tortillas Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Brush large nonstick skillet with olive or vegetable oil. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Arrange tortillas in single layer in skillet. Sprinkle each tortilla with 1/4 cup grated cheese and set aside.
- Whisk eggs and 2 tablespoons cilantro in medium bowl. Season with salt and pepper. Sauté chorizo sausage in heavy medium nonstick skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes. Add green onions and sauté 2 minutes. Add egg mixture and stir until very softly set, about 1 minute. Remove egg mixture from heat.
- Cook tortillas in skillet over high heat until beginning to crisp on bottom, but still soft and pliable, about 1 minute. Divide egg mixture among tortillas and sprinkle with remaining 2 tablespoons cilantro. Fold each tortilla in half. Serve with sour cream and hot sauce, if desired.
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BACON AND EGG TACOS RECIPE | REAL SIMPLE
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Servings 4Calories 575 per servingTotal Time 25 mins
- Heat a large nonstick skillet over medium. Working in 2 batches, add bacon and cook, turning occasionally, until browned and crisp, about 8 minutes. Transfer to a plate lined with paper towels. Discard all but 1 tablespoon drippings from skillet.
- Meanwhile, stir vinegar, ½ cup water, sugar, and 1 teaspoon salt in a small saucepan over medium-high. Bring to a boil, stirring to dissolve sugar and salt. Remove from heat and stir in radishes. Let stand for 10 minutes.
- Add eggs and remaining ½ teaspoon salt to skillet; increase heat to medium-high. Scramble eggs, stirring in a figure-8 pattern, until curds are just set and fluffy, 2 to 4 minutes.
- Place 1 bacon slice on each tortilla. Top with eggs, avocado, pickled radishes, and cilantro. Serve with hot sauce.
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Category Healthy Bacon RecipesCalories 226 per servingTotal Time 1 hr 35 mins
- Place chiles in a heatproof bowl and cover with boiling water. Cover and let stand until softened, about 1 hour.
- Separate scallion whites and greens and cut into 4-inch pieces. Heat a large cast-iron skillet over high heat. Cook the whites, turning occasionally, until almost entirely blackened, about 5 minutes. Transfer to a plate. Cook the greens until lightly charred, 1 to 2 minutes. Transfer to the plate and let cool.
- Drain the chiles, reserving the water. Remove and discard the stems and seeds. Transfer the chiles to a food processor and add 1/4 cup of the reserved water, the scallions, lime juice and 1/4 teaspoon each salt and pepper. Puree until smooth.
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