Happy 2018! As we bid adios to 2017, let us kick start 2018 with the most important meal of the day – breakfast. And your breakfast will never be the same again once you bite into these delicious, easy homemade Breakfast Tacos.
Breakfast tacos are the invention of a genius. American breakfast food (hint hint: the king of breakfast food – BACON) in a tortilla and drizzled with cheese AND salsa? Hello, genius! I was introduced to its glory and splendor by my then-boyfriend (now husband) when I first visited Texas. Since then, I have loved it, craved for it, and eaten it way more often than it is necessary. There are many variations of breakfast tacos. I am making my favorite – scrambled eggs, bacon, avocado wrapped in a soft flour tortilla, then sprinkled with cheese and salsa. Perfect for a weekend brunch, and save leftovers for breakfast for the week!
I was curious to find out the origins of breakfast tacos so I turned to my trusty pal Google. Apparently the internet has an on-going debate on whether it was invented in San Antonio or Austin. Although I think whoinventedbreakfasttacos.com might have just brought an end to the argument.
Did I say bacon? Yeah, I did. BACON. I cook bacon in the oven, on a baking sheet, lined with aluminum foil. What you get from this brilliant cooking method is simple cleanup (throw the foil away), no splitter splatter of bacon grease on your stove, and you can walk away and do other things while it cooks. Win, win, win. 400 degrees for 12 to 20 minutes, depending on how thick your bacon is and how crispy you like your bacon etc. Check at 12-minute mark and add on time if needed. Once the bacon is removed from the oven, pat with paper towel to remove excess grease, then cut into 1-inch slices.
Bacon definitely gives this dish a boost in its flavor, but the rest of the ingredients bring gorgeous flavors and textures as well – avocado, cheese, salsa, and of course, scrambled eggs. For those wondering about ratios, I typically do 1 egg to 1 oz of bacon to one small tortilla.
I learned how to make the perfect scrambled eggs by watching cooks make it in a company cafeteria where I would wait in line for my staple scramble eggs and toast breakfast many times a week for many years. Instead of beating up the eggs, throwing into the pan and hope for the best, take note of the below and the result is a beautiful, perfectly cooked scrambled eggs.
- Grease the pan well so eggs do not stick to it
- Keep stove top on low-medium heat – eggs need to be cooked slowly… and patience is a virtue
- Use a spatula, or a stirring object that is slightly ‘bendable’
- Keep stirring – this prevents eggs from sticking, drying up quickly and burning
- Remove promptly when it is done, aka do not overcook. Crusty eggs ain’t so cool.
Add chopped up bacon to scramble eggs RIGHT before the eggs are completely done. In other words, eggs should still be slightly liquidy. Then stir to combine.
Tortillas can be microwaved or warmed on the stove briefly. Microwave 6 tortillas for 25 seconds on high. You can cover with a damp paper towel to prevent tortillas from drying.
Lastly, add ingredients to warm tortillas – scrambled eggs and bacon, cheese, avocado, and then sprinkle with cheese and top it off with salsa.
Make these delicious pockets of goodness during the weekend and save the rest for the week! I typically assemble leftovers (omit the salsa), wrap them up in an aluminum foil and keep it in the refrigerator. In the mornings, I grab the tacos, heat them up in the microwave and drip some of that beautiful salsa on it. No frills and yummy. What else does a girl ask for first thing in the morning?
Other ingredients that will be just as delicious in tacos:
- Potatoes – I didn’t buy it at first but warmed up to it after having it a few times…
- Other meats: sausage, chorizo, ham
- Vegetarian options: sweet potatoes, beans
Try out these lovelies and let me know if you think!
Scrambled eggs, bacon, avocado wrapped in a warm soft tortilla, drizzled with red salsa and sprinkled with shredded cheese. Great for weekend brunch and keeps well as leftovers!
- 6 eggs
- 6 oz bacon
- 1 avocado
- 6 small soft tortillas
- shredded cheese
Preheat oven at 400 degrees F. Place bacon on baking sheet lined with aluminum foil. Bake for 12-20 minutes. Check at 12-minute mark and cook for additional time to desired crispness. When bacon is done, dab bacon with paper towel to remove grease, and cut bacon into 1-inch strips.
Slice avocado and beat up 6 eggs
Heat pan on medium-low heat. Add butter to pan and spread butter all over pan.
When butter is heated up (avoid burning butter), add beaten eggs to pan. Eggs will spread into a round shape. Use spatula to swipe the edge of the round shape continuously. Keep stirring continuously. Right before the eggs get dry (eggs should still be slightly liquidy), add bacon. Stir and turn off heat. This step should take approximately 3 minutes, or less.
Warm tortillas in the microwave for 25 seconds
Add scrambled eggs, bacon and avocados onto tortillas. Sprinkle with cheese and add salsa.
Serve and enjoy!