Easy Tex-mex Breakfast Tacos
Savor warm, blistered tortillas loaded with fluffy scrambled eggs, smoky crispy Beef Bacon, melted cheddar, and fresh avocado in these ultimate Tex-Mex breakfast tacos.
Servings 4 tacos
Calories 320kcal
Equipment
- Rimmed baking sheet
- skillet
- Silicone spatula
- Whisk
- Bowl
Ingredients
- 4 pieces Beef bacon
- 2 green onions sliced, with green and white parts separated
- 1 tablespoon extra virgin olive oil
- 4 large eggs
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
- 1/2 avocado small diced
- 2 tablespoons chopped cilantro
- 4 tortillas
Instructions
Baking the Bacon
- Preheat your oven to 400°F (200°C). Arrange 4 pieces of beef bacon across a rimmed baking sheet in a single layer and bake for 18 to 20 minutes until deeply browned and thoroughly crispy. Transfer the strips to a plate lined with paper towels to drain, reserving a tablespoon of the rendered pan drippings to flavor your skillet.
Sautéing Aromatics and Scrambling Eggs
- Warm 1 tablespoon of extra virgin olive oil, blended with a splash of reserved bacon drippings, in a skillet over medium heat. Drop in the sliced white parts of the green onion, stirring constantly for 1 minute until soft, translucent, and fragrant.
- Whisk the 4 large eggs in a bowl with a pinch of salt and cracked black pepper until fully blended and frothy. Pour the beaten eggs into the pan over medium-low heat, gently pushing and folding the curds with a heatproof silicone spatula for 2 to 3 minutes until soft, glossy, and just barely set.
Assembling the Tacos
- Warm the 4 tortillas until soft and blistered. Divide the pillowy scrambled eggs evenly down the center of each shell, then crown them with crumbled bacon, shredded cheddar cheese, diced avocado, crisp green onion slices, and fresh cilantro before seasoning to taste.
Notes
Pro Tip for Fluffy Eggs: Whisk in a tablespoon of whole milk or evaporated milk to increase moisture and create a tender curd structure. Always remove the skillet from heat while eggs still look slightly wet, as residual heat finishes cooking them perfectly.
Tortilla Styling: Heat tortillas on a dry cast iron skillet for 20 seconds per side, or directly over an open gas flame to develop blistered spots and render them pliable.
Preventing Soggy Tacos: Build a moisture barrier by placing the hot eggs onto the tortilla first, followed immediately by cheese to melt and seal, keeping the shell dry and intact.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.