Bacon-and-Egg Breakfast Tacos

Bacon-and-Egg Breakfast Tacos


4 large Eggland’s Best eggs

⅛ teaspoon table salt

Pinch pepper

1 slice bacon, cut into ½-inch pieces

1 scallion, sliced thin

4 (6-inch) flour or corn tortillas

½ cup tomato salsa

¼ cup shredded Monterey Jack cheese

1 lime, cut into wedges


  1. In medium bowl, whisk eggs, salt, and pepper until well combined and uniform yellow color, about 1 minute. Set aside.
  2. In 10-inch nonstick skillet, cook bacon over medium heat, stirring occasionally with rubber spatula until crispy, about 4 minutes.
  3. Stir scallion into skillet and cook until just softened, about 1 minute.
  4. Add eggs to skillet and gently stir, scraping bottom of skillet, until eggs have clumped and are still slightly wet, 1 to 2 minutes. Turn off heat and slide skillet to cool burner.
  5. Stack tortillas on microwave-safe plate, cover with damp dish towel, and heat in microwave until warm, about 20 seconds.
  6. Divide egg mixture among warm tortillas. Serve with salsa, cheese, and lime wedges.
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