Breakfast Tacos
Soft flour tortillas stuffed with scrambled eggs, crispy bacon, sharp cheddar, and fresh cilantro. Ready in 15 minutes—perfect for a quick weekday breakfast or weekend brunch.
- Total time
- 15 min
- Servings
- 2
- Calories
- 445
- Protein
- 18g
Ingredients
- 4 strips bacon strips
- 4 large eggs
- ½ cup sharp cheddar cheese, shredded
- 4 tortillas flour tortillas (8-inch)
- 3 tbsp fresh cilantro, chopped
- 1 tbsp butter
- 1 pinch salt and black pepper to taste
Instructions
- 1
Cook bacon in a large skillet over medium-high heat until crispy, turning occasionally, ~8 minutes.
- 2
Transfer bacon to a paper towel. Pour out all but 1 tbsp of bacon fat from the skillet.
- 3
Whisk eggs in a bowl with a pinch of salt and pepper. Return skillet to medium heat.
- 4
Add butter to the skillet. Pour in eggs and stir constantly until curds form but surface is still glossy, ~3 minutes.
- 5
Remove from heat when eggs are mostly set but still slightly wet—they'll continue cooking from residual heat.
- 6
Warm tortillas in the skillet 15 seconds per side until pliable.
- 7
Chop bacon into bite-sized pieces. Divide eggs among tortillas.
- 8
Top each with bacon, cheddar, and cilantro. Fold and serve immediately.
Tools you’ll need
- large skillet (12-inch)
- small bowl
- whisk
- paper towels
- spatula
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