Go Back
–+ servings
Breakfast Tacos
Print Recipe Add to Collection
No ratings yet

Breakfast Tacos

Everyone loves taco night, why not taco morning? Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast, Brunch
Cuisine: Mexican
Keyword: bacon, duck eggs, eggs, taco
Season: Fall, Spring, Summer, Winter
Diet: Gluten Free
Protein: Eggs, Pork
Servings: 8 servings
Calories: 437kcal
Author: Mallory DeVries

Equipment

  • Frying pan
  • Kitchen Knife
  • Mixing Bowl

Ingredients

  • 8 slices bacon*
  • ½ cup salsa
  • 2 tbsp olive oil
  • 8 eggs* or 5-6 duck eggs*
  • 1 cup cheddar cheese shredded
  • salt + pepper to taste

Toppings

  • 8 tortillas or hard shells
  • 1 bunch cilantro*
  • 1 cup sour cream or plain greek yogurt
  • 1 avocado diced

Instructions

  • Fry bacon until crispy. Set aside on paper towels to dry.
  • Whisk eggs, salt, and pepper in a bowl.
  • Heat olive oil in a large skillet. Once warm, pour the eggs in and use a spatula to gently move the eggs while cooking until they're soft and pillowy.
  • Sir in desired amount of salsa and let warm a bit. Turn off the heat, drape tortillas on top to warm them.
  • Meanwhile, crumble the bacon. Place egg mixture in center of warm tortillas and top with desired toppings (cheese, cilantro, sour cream, avocado, bacon, etc.)

Notes

Find a seasonal salsa recipe: https://www.healthyharvestni.com/tag/salsa/

Nutrition

Calories: 437kcal | Carbohydrates: 20g | Protein: 16g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 209mg | Sodium: 639mg | Potassium: 358mg | Fiber: 3g | Sugar: 3g | Vitamin A: 749IU | Vitamin C: 3mg | Calcium: 207mg | Iron: 2mg