Breakfast Tacos (with Eggs and Bacon)
Breakfast tacos are an iconic dish in Mexican-American cuisine, especially popular in Texas, where they are often sold in the mornings at markets or by street vendors. The combination of eggs, bacon, and potatoes is not only filling but also delicious and quick to prepare. As the bacon crisps, the eggs cook to a creamy consistency, and the potatoes turn golden brown, the kitchen fills with a warm, homely aroma reminiscent of a classic breakfast. It's the perfect choice for an energetic start to the day, whether on a weekday or weekend. Tip: If you want an even more substantial breakfast, add avocado slices or a little jalapeño on top.
Ingredients for this recipe
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Preparation Steps
1
Cut the bacon into smaller pieces and cook in a skillet over medium heat until crispy. Remove to a paper towel-lined plate to drain excess grease. Tip: You can save the bacon grease and use it to fry the potatoes.
2
Peel the potatoes, dice them into small cubes, and fry in the skillet with butter (or bacon grease) until golden brown and tender. Season with salt and pepper. Tip: Covering the skillet helps the potatoes cook faster.
3
In a bowl, whisk the eggs with salt and pepper. In another skillet, melt a little butter, then cook the eggs as scrambled eggs, stirring constantly. Tip: Don't overcook them; they should remain creamy.
4
Warm the corn tortillas in a dry skillet for a few seconds on each side, then keep them warm covered. Finely chop the chives and slice the limes into wedges. Tip: The tortilla is perfect when it's pliable but doesn't break.
5
Fill each tortilla with a portion of fried potatoes, scrambled eggs, crispy bacon, then sprinkle with grated cheese and fresh chives. Serve with lime wedges. Tip: To enhance the flavors, drizzle with a little lime juice just before serving.
