Tac-Over Easy

Bacon and Egg Breakfast Tacos with Fresh Salsa and Cilantro

30 minutes
Serves 4
BreakfastMexican
Herb's take

Breakfast gets a Mexican remix in these soft tacos, where crispy bacon meets creamy scrambled eggs and fresh salsa. We’ll nail fluffy eggs, show you how to bloom spices for depth, and give your morning routine a high-five.

Ingredients

Yield
4

Instructions

  1. 01
    In a nonstick skillet over medium heat, cook the bacon pieces until crisp, about 8-10 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon of the bacon fat in the pan.
  2. 02
    While the bacon cooks, make the salsa: In a bowl, combine diced tomato, red onion, jalapeño, chopped cilantro, the juice of half the lime, and a pinch of salt. Stir and set aside.
  3. 03
    In a medium bowl, whisk together eggs, milk, salt, and pepper until well blended.
  4. 04
    Set the reserved bacon fat skillet over medium-low. Add olive oil and ground cumin, cooking for 30 seconds until fragrant.
  5. 05
    Add butter to the pan and let it melt. Pour in the egg mixture.
  6. 06
    Gently scramble eggs, stirring slowly with a spatula. When just set but still creamy, remove from heat.
  7. 07
    Warm the tortillas one at a time in a dry skillet or over an open flame until pliable, then wrap in a clean towel.
  8. 08
    Divide the scrambled eggs among the tortillas.
  9. 09
    Top each taco with crispy bacon, a generous spoonful of fresh salsa, and a sprinkle of extra cilantro.
  10. 10
    Serve immediately with lime wedges on the side for squeezing.

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