BREAKFAST TACOS

APP, ENTREE, SIDE DISH, DESSERT?
Entree
RELATED DISHES
Olive Oil Chocolate Chip Pancakes
FEEDS HOW MANY?
2-4, can be made for however many people you want
TIME COMMITMENT?
45 mins
FAST, WEEKNIGHT, WEEKEND?
Fast
STAIRMETER?
Easy–use whatever you have in the fridge anyway
EQUIPMENT NEEDED?
WHO I MADE IT FOR?
The first time I made this was for Sonia and Kelsey. We ate on the roof and it was a glorious breakfast. Now I’ve made them a bunch of times. My go to breakfast is an egg, bacon sandwich on an english muffin. This is a solid backup, especially if I’m cooking for a crowd.

INGREDIENTS
I usually use whatever is in my fridge but ideally:
Eggs (5, whisked)
Avocado (Sliced)
Cherry tomatoes (sliced in half)
Bacon (an unhealthy amount, cooked and then crumbled into pieces)
Cilantro (2 tablespoons, chopped)
Jalapenos (1-2, diced)
Scallions (3-4, sliced)
Corn tortillas (4)

DIRECTIONS

1. For the corn tortillas, I learned this trick from making steak tacos a la Cook’s Illustrated: Hold the corn tortilla over the flame on your stove, flip and cook on the other side (10 seconds max per side). Tent with foil until ready to use.
2. Once you’re ready to start making the egg patties: add oil to skillet over medium-high heat; once hot, add whisked egg liquid to skillet and sprinkle cilantro, bacon, jalapenos, scallions. Flip giant omelet like patty and cook on the other side.
3. Divide omelet into four pieces and place inside corn tortilla. Serve with avocado and cherry tomatoes.

BOTTOM LINE: If you prepare everything, you can get a delicious, complicated breakfast in just a few minutes. Everything is better in a taco.