This is my go-to breakfast when I have leftover tortillas! I have a bunch of variations of this that I like to make but this is the one I make the most often: cheesy, creamy scrambled eggs with bacon, tomato, and cilantro. Yum!
I’ve written this up for one but it is very easy to make a big batch in a large nonstick pan to spoon into tortillas. These tacos are also delicious with breakfast potatoes, avocado, and bell peppers. Have fun with it!
My Favorite Breakfast Tacos
1 strip thick-cut bacon
1/2 Tbsp milk
Grated cheddar cheese
1 roma tomato, seeds removed and chopped
Cilantro or flat-leaf parsley
- Cut bacon into lardons and fry over medium-high heat until crisp. Remove with a slotted spoon to a paper towel. Drain excess fat from pan, then lower heat. Add a small pat of butter to the pan.
- While butter is melting, crack eggs into a small bowl. Season with salt and pepper and add a splash of milk. Beat with a fork until uniform in color.
- Pour eggs into pan and cook over low heat, gently moving them around with a wooden spatula, until cooked through. They should be extremely creamy if you do this over low heat. Fold in cheese.
- Spoon scrambled eggs into tortilla. Add bacon, tomato, and cilantro. Enjoy!
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