Breakfast Tacos

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

1½ tablespoons vegetable oil

8 (6-inch) corn tortillas

8 slices bacon

8 large eggs

2 tablespoons mild green chiles (from a 4-ounce can)

¾ teaspoon sea salt

1¼ cup shredded cheddar cheese

¼ cup chopped fresh cilantro (optional)

1 avocado, pitted and sliced

⅓ cup pico de gallo

1 lime, cut into wedges, for serving

Hot sauce, for serving (optional)

Directions

Heat 1 teaspoon of the oil in a medium nonstick skillet over medium-high heat

Once the oil is glistening, working one at a time, add the tortillas and cook until lightly toasted, about 30 seconds per side

Transfer the tortillas to a plate and cover with a clean kitchen towel to keep warm

Add the remaining oil to the skillet 1 teaspoon at a time as needed

Reduce the heat to medium

Add the bacon and cook until the bacon begins to crisp, about 4 minutes per side

Using tongs, transfer the bacon to a paper towel-lined plate, reserving 1 to 2 tablespoons of the bacon fat in the pan

While the bacon cooks, in a medium bowl, beat the eggs with the green chiles and salt until fully incorporated

Pour the eggs into the pan and stir slowly to scramble until the eggs are just set but still slightly wet, 1 to 2 minutes

Sprinkle the shredded cheese over the top and fold a few more times until the cheese begins to melt, about 1 minute

Remove the skillet from the heat and divide the egg mixture equally among the toasted tortillas.To serve, top each taco with the bacon, cilantro, sliced avocado, pico de gallo, and a squeeze of lime juice

Drizzle the hot sauce over the top if using.

Nutrition

• Calories: 539
• Total Fat: 38 g
• Saturated Fat: 12 g
• Cholesterol: 43 mg
• Sodium: 1249 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 7 g
• Total Sugars: 5 g
• Protein: 26 g