Bacon and Egg Breakfast Tacos

 
If you’re hungry for something a bit different than the average breakfast how about some breakfast tacos?
They’re easy to make and taste so good.
Well, they’re tortilla related after all so they have to taste good right?






These are made with a corn tortilla that’s dipped in hot canola oil real quick just enough to make the tortilla soft.  Kind of like the texture of a corn tortilla in an enchilada.
Then just add your fave breakfast goodies and fold over the tortilla to make the taco…done, just like that.

I had some leftover bacon which worked great for these little gems.
The fun part is that you can customize the tacos to have your fave ingredients…maybe even go meatless if you like.
And believe or not, they actually taste good warmed up too.
I made a few too many so the next day I popped them in the micro and they were great.
So here we are nearing the end of the year and I can’t wait to share with you CCC’s top 10 recipes from 2013.
There are two recipes that are neck and neck for one of the top 10 positions so I’m holding off until the 31st to share them with you…maybe it will be a tie and there will be a “top 11”.
Let’s check out the ingredients for these super yummy tacos.

Corn tortillas, canola oil, bacon, eggs, milk, butter, salt, pepper, cheddar cheese, tomato, salsa, and lime.
Here’s how to make it.
For the Tortillas:
Put a double layer of paper towels on to a large plate to lay the tortillas on after they’re removed from the skillet.

Heat a small skillet on low to medium heat and add the canola oil.  The amount of oil needed may vary depending on the size of the skillet used. The oil needs to be about ½ inch deep in the skillet.

Test to see if the oil is hot by laying an edge of a tortilla in the oil.  If the oil bubbles it’s ready.

Using tongs lay the tortilla in the hot oil for just a moment so that the oil covers the top side of the tortilla.

Then turn the tortilla over so the other side is covered with the hot oil.

Then quickly (so the tortilla remains soft rather than gets crispy) remove the tortilla and lay it flat on to the plate with the paper towels.
Repeat the process until all of the tortillas are slightly cooked.  Keep an eye on the oil and if it starts to get too hot, turn down the heat just a bit.
Dab off the excess oil on the tortillas and move them over to a plate without paper towels.  This is helpful so that the tortillas don’t stick to the paper towels during the time that the eggs are being scrambled.  Set the tortillas aside.
For the Scrambled Eggs:

In a medium size bowl, add the eggs…

…milk.

pepper,

and salt.

Then,


whisk away.

Heat a medium size skillet on medium heat,

and add the butter.

Spread the butter around the bottom of the pan a bit by lifting and tilting the pan.

Next,

add the egg mixture.

Use a spatula to stir the eggs around as they cook.

When the eggs are thoroughly cooked, remove the pan from the heat and set aside for just a moment.
For the Tacos:

Add the bacon to the top half of the tortillas.

Then add the scrambled eggs over the bacon.

Add the cheese…

then the…

tomatoes…

…lime juice..

and salsa.

Fold over the tortillas to form the tacos.

Serve while warm and enjoy!

Thank you so much for stopping by CCC.

Have a wonderful rest of the weekend.
Here are some more delish corn tortilla recipes:

Bacon and Egg Breakfast Tacos

Yield: Serves 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients:

For the Tortillas:
8 corn tortillas
½ cup canola oil
For the Scrambled Eggs:
4 eggs
2 tablespoons milk
4 dashes salt
4 dashes pepper
1 tablespoon butter
For the Tacos:
8 lightly cooked corn tortillas
Scrambled eggs
8 pieces of cooked bacon (or more if you like)
1 cup shredded cheddar cheese
1 tomato – medium size (chopped)
½ cup salsa
2 limes – (each lime quartered)

Directions:

For the Tortillas:
Put a double layer of paper towels on to a large plate to lay the tortillas on after they’re removed from the skillet. Heat a small skillet on low to medium heat and add the canola oil. The amount of oil needed may vary depending on the size of the skillet used. The oil needs to be about ½ inch deep in the skillet. Test to see if the oil is hot by laying an edge of a tortilla in the oil. If the oil bubbles it’s ready.
Using tongs lay the tortilla in the hot oil for just a moment so that the oil covers the top side of the tortilla. Then turn the tortilla over so the other side is covered with the hot oil. Then quickly (so the tortilla remains soft rather than gets crispy) remove the tortilla and lay it flat on to the plate with the paper towels. Repeat the process until all of the tortillas are slightly cooked. Keep an eye on the oil and if it starts to get too hot, turn down the heat just a bit. Dab off the excess oil on the tortillas and move them over to a plate without paper towels. This is helpful so that the tortillas don’t stick to the paper towels during the time that the eggs are being scrambled. Set the tortillas aside.
For the Scrambled Eggs:
In a medium size bowl, add the eggs, milk, salt, and pepper. Whisk together. Heat a medium size skillet on medium heat and add the butter. Spread the butter around the bottom of the pan a bit by lifting and tilting the pan. Add the egg mixture. Use a spatula to stir the eggs around as they cook. When the eggs are thoroughly cooked, remove the pan from the heat and set aside for just a moment.
For the Tacos:
Add the bacon to the top half of the tortillas. Then add the scrambled eggs over the bacon. Add the cheese, tomatoes, juice from the limes, and salsa. Fold over the tortillas to form the tacos. Serve while warm.