Tex-Mex Breakfast Tacos
The breakfast of champions in Texas: warm flour tortillas loaded with fluffy scrambled eggs, crispy bacon, melted cheese, and a bright salsa verde. Simple and endlessly customizable.
Ingredients
- 8 small flour tortillas
- 8 large eggs
- 8 slices bacon
- 1 cup shredded cheddar or pepper jack cheese
- 1 avocado, sliced
- Salsa verde (store-bought or homemade: 6 tomatillos, 1 jalapeño, 1/2 onion, 1 clove garlic, cilantro, salt — roasted and blended)
- 2 tablespoons butter
- Salt and pepper
- Optional: refried beans, hot sauce, pico de gallo
Instructions
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1
Cook bacon in a skillet until crispy. Drain on paper towels. Chop or crumble.
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2
Whisk eggs with salt and pepper. Melt butter in a non-stick pan over medium-low heat. Add eggs and cook slowly, stirring gently with a spatula, creating large, soft curds. Remove from heat while still slightly wet (they’ll continue to cook). The key to great taco eggs is NOT overcooking them.
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3
Warm tortillas on a dry skillet for about 20 seconds per side, or directly over a gas flame for a slight char.
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4
Build tacos: eggs first, then bacon, cheese (it will melt on the hot eggs), avocado, and a generous spoonful of salsa verde.
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5
Serve immediately. Eat over the plate — they will drip.
