Breakfast Tacos

Breakfast Tacos is a Mexican morn meal. This recipe serves 4. For $1.78 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 610 calories, 20g of protein, and 46g of fat. 7746 people have tried and liked this recipe. Head to the store and pick up feta cheese, bacon, corn tortillas, and a few other things to make it today. It is a good option if you're following a gluten free diet. It is brought to you by Love and Olive Oil. From preparation to the plate, this recipe takes around 35 minutes. All things considered, we decided this recipe deserves a spoonacular score of 68%. This score is solid. Tacos paran el Desayuno (Breakfast Tacos), Breakfast Tacos, and Breakfast Tacos are very similar to this recipe.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat a large non-stick skillet over medium heat. Add bacon and cook until crispy. Transfer with a slotted spoon to a paper towel-lined plate and set aside.If your bacon was extra fatty you may want to remove some of the excess fat; you want about 1 to 2 tablespoons left in the skillet. Return to medium-high heat until fat is very hot. Add diced potatoes, spreading into a single layer in the pan. Cook, stirring/overturning the potatoes every 2 to 3 minutes, until potatoes are tender and golden brown, about 10 minutes total depending on the size of your dice. Transfer to a plate and set aside.Return skillet to medium-high heat with a splash of vegetable oil. When oil is hot and shimmery, add tortillas, one or two at a time depending on the size of your skillet, until they are hot and barely crispy around the edges but still pliable. Transfer to a plate and cover with foil to keep warm. Repeat with remaining tortillas.Meanwhile, melt butter in a second non-stick skillet over medium heat. Whisk eggs until uniform in color. Add to skillet and cook, stirring and scraping, until eggs are firm and just cooked through.To assemble, divide tortillas among serving plates. Place a spoonful of egg down the center of each one. Sprinkle with crispy bacon and potatoes. Top with two slices of avocado and cotija cheese.

 

Step by step:

1. Heat a large non-stick skillet over medium heat.

2. Add bacon and cook until crispy.

3. Transfer with a slotted spoon to a paper towel-lined plate and set aside.If your bacon was extra fatty you may want to remove some of the excess fat; you want about 1 to 2 tablespoons left in the skillet. Return to medium-high heat until fat is very hot.

4. Add diced potatoes, spreading into a single layer in the pan. Cook, stirring/overturning the potatoes every 2 to 3 minutes, until potatoes are tender and golden brown, about 10 minutes total depending on the size of your dice.

5. Transfer to a plate and set aside.Return skillet to medium-high heat with a splash of vegetable oil. When oil is hot and shimmery, add tortillas, one or two at a time depending on the size of your skillet, until they are hot and barely crispy around the edges but still pliable.

6. Transfer to a plate and cover with foil to keep warm. Repeat with remaining tortillas.Meanwhile, melt butter in a second non-stick skillet over medium heat.

7. Whisk eggs until uniform in color.

8. Add to skillet and cook, stirring and scraping, until eggs are firm and just cooked through.To assemble, divide tortillas among serving plates.

9. Place a spoonful of egg down the center of each one. Sprinkle with crispy bacon and potatoes. Top with two slices of avocado and cotija cheese.

Nutrition Information:

covered percent of daily need

 

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