Bacon Breakfast Tacos
Ingredients
-
4
slices
thick-cut bacon, diced
-
1
small
white onion, peeled and diced
-
1
1
poblano pepper, cored and diced
-
1
1
red bell pepper, cored and diced
-
½
cup
whole-kernel corn
-
¼
teaspoon
cumin
-
to taste
salt and pepper
-
8
large
eggs, whisked
-
2
tablespoons
milk
-
4
Old El Paso Stand & Stuff Soft Flour Tortillas
-
1
medium
avocado, peeled, pitted and diced
-
½
cup
chopped fresh cilantro, loosely packed
-
¼
cup
crumbled queso fresco or cotija cheese
Instructions
- 1. Cook the diced bacon in a pan over medium-high heat until crispy, then transfer to a plate and reserve some bacon grease.
- 2. In the same pan, sauté the onion, poblano, red bell pepper, and corn with cumin, salt, and pepper until the onion is soft.
- 3. Remove the vegetable mixture and scramble the eggs in the same pan with milk until cooked.
- 4. Assemble the tacos by layering scrambled eggs, the vegetable mixture, bacon, avocado, cilantro, and cheese in the tortillas.
- 5. Serve immediately.
Nutrition Facts (estimated)
Servings
4 tacos
Calories
350
Total fat
25g
Total carbohydrates
25g
Total protein
20g
Sodium
600mg
Cholesterol
300mg
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