Now you can have tacos for breakfast, lunch and dinner!
Photo by Kendra McKnight
By America’s Test Kitchen
Simple Breakfast Tacos
Serves 2 to 4
- 4 large eggs
- 1/8 teaspoon salt
- Pinch pepper
- 1 slice bacon, cut into 1/2-inch pieces
- 1 scallion, sliced thin
- 4 (6-inch) flour or corn tortillas
- 1/2 cup tomato salsa (jarred or homemade)
- 1/4 cup shredded Monterey Jack cheese
- 1 lime, cut into wedges
- In a medium bowl, whisk eggs, salt and pepper until well combined and uniform yellow color, about 1 minute. Set aside.
- In a 10-inch nonstick skillet, cook bacon over medium heat, stirring occasionally with a rubber spatula until crispy, about 4 minutes.
- Stir scallion into skillet and cook until just softened, about 1 minute.
- 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.
- Stack tortillas on a plate, cover with a damp dish towel, and heat in the microwave until warm, about 20 seconds.
- Divide egg mixture among warm tortillas. Serve with salsa, cheese and lime wedges.
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