Publisher Photo
Publisher Photo
Salsa perks up the flavor of this twist on a classic breakfast combo. "This recipe can easily be divided to serve a few or doubled to serve a crowd," notes Wendy Matejek of Corpus Christi, Texas. "Just plan to use one egg for each taco."
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 6 eggs
  • 1/4 cup crumbled cooked Jones Dairy Farm Dry-Aged Bacon
  • 2 tablespoons butter
  • 3 slices process American cheese, diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 flour tortillas (6 inches), warmed
  • Salsa, optional

Directions

In a bowl, beat the egg; add bacon. melt butter in a skillet over medium heat. Add egg mixture; cook and stir until the eggs are completely set. Stir in the cheese, salt and pepper. Spoon 1/4 cup down the center of each tortilla; fold sides over filling. Serve with salsa if desired. Yield: 6 servings.
Originally published as Bacon 'N' Egg Tacos in Quick Cooking January/February 2003, p11

  • 6 eggs
  • 1/4 cup crumbled cooked Jones Dairy Farm Dry-Aged Bacon
  • 2 tablespoons butter
  • 3 slices process American cheese, diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 flour tortillas (6 inches), warmed
  • Salsa, optional
  1. In a bowl, beat the egg; add bacon. melt butter in a skillet over medium heat. Add egg mixture; cook and stir until the eggs are completely set. Stir in the cheese, salt and pepper. Spoon 1/4 cup down the center of each tortilla; fold sides over filling. Serve with salsa if desired. Yield: 6 servings.
Originally published as Bacon 'N' Egg Tacos in Quick Cooking January/February 2003, p11

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