Egg & Bacon Breakfast Tacos
Egg & Bacon Breakfast Tacos
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Filled with fluffy scrambled eggs, ribbons of melted cheese and plenty of crispy bacon, these Tex-Mex-inspired tacos offer a fresh take on basic breakfast ingredients. Topped off with velvety avocado and tangy, ripe tomatoes, these fast and easy tacos will win over the hearts and stomachs of everyone at your brunch or dinner table.
This recipe was created by our partner, Tania Lau-Fong @cookingformysoul.
Tania made the dish on our Char‑Broil® 2-Burner Tabletop Gas Griddle, but you can make it on any griddle.
Ingredients
For the breakfast tacos
- 6 large eggs
- 2 tablespoons heavy cream
- 1/4 teaspoon Kosher salt
- > black pepper, to taste
- 1/2 cup Mexican-style cheese blend, shredded
- 6 slices bacon, thick-cut
- 6 small flour tortillas
- > oil, as needed
For the toppings
- 1-2 ripe Roma tomatoes, diced
- 1 avocado, sliced
Directions
1.
In a medium bowl, add the eggs, heavy cream, salt and pepper. Whisk until combined.
2.
Preheat one side of the griddle to low-medium heat and the other side to medium-high heat.
3.
When the grill is ready, add the bacon to the hottest side of the griddle.
4.
Coat the cooler side of the grill with a thin layer of oil and pour the scrambled eggs directly on the griddle.
5.
Using a large spatula, push the eggs toward the middle of the grill. Scramble the eggs using a folding motion for 1 to 2 minutes.
6.
When the eggs are halfway done, sprinkle the cheese on top and continue folding the eggs for 30 seconds to a minute.
7.
When the bacon is cooked, transfer to a plate lined with a paper towel to soak up any excess fat.
8.
Chop the bacon into small pieces and set aside.
9.
Assemble the tacos, placing the scrambled eggs into the flour tortillas.
10.
Sprinkle chopped bacon onto the eggs, then top with tomatoes, avocado and cheese.
11.
Plate and serve while hot.
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