TacOver Easy
Bacon and Egg Breakfast Tacos with Fresh Salsa and Crema
30 minutes
Serves 4
BreakfastMexican
Herb's take
Let’s take breakfast south of the border with these Mexican-inspired tacos that marry crispy bacon and tender scrambled eggs in warm corn tortillas. You'll master soft scramble technique and build-your-own salsa for the freshest, most customizable breakfast tacos to ever strut across your table.
Ingredients
Yield
4
Instructions
- 01In a large skillet over medium heat, cook the chopped bacon until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate. Reserve 1 tablespoon of bacon fat in the pan.
- 02While the bacon cooks, combine the diced tomatoes, onion, jalapeño, cilantro, and lime juice in a small bowl. Add 1/2 teaspoon salt and stir. Set the salsa aside to let the flavors mingle.
- 03Whisk the eggs with milk, 1/2 teaspoon salt, and black pepper until fully blended and slightly frothy.
- 04Wipe out the skillet if needed and melt the butter with the reserved bacon fat over medium-low heat.
- 05Pour in the eggs and gently stir with a silicone spatula, scraping the bottom and sides frequently until large, soft curds form, about 3-4 minutes. Remove from heat while slightly underdone, as the eggs will continue to cook off heat.
- 06While eggs cook, warm the corn tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side. Wrap in a towel to keep warm.
- 07Whisk together sour cream and heavy cream in a small bowl until smooth. Transfer to a squeeze bottle or a zip-top bag with the corner snipped for easy drizzling.
- 08Assemble the tacos: Divide the scrambled eggs and crispy bacon evenly among the tortillas.
- 09Top each taco with a generous spoonful of fresh salsa, a few avocado slices, and a drizzle of crema.
- 10Serve immediately, garnished with extra cilantro if desired. Enjoy breakfast with some flair.
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