Ingredients
- Slicings of bacon
- Chunky russet potato
- Salted and peppered
- Butter (two tablespoons)
- Six big beaten eggs
- Cheese (½ cup grated Mexican mix)
- Tortillas, warmed
- Gallo picante (optional)
- Fresh, chopped cilantro (optional)
Instructions
- In a skillet, crisp up bacon. Remove and put away.
- Diced potatoes should be golden brown when sautéed in bacon grease left over. Sprinkle with pepper and salt.
- Lower heat, add beaten eggs to skillet with melted butter.
- Once eggs have set, whisk in cheese. Salt and pepper as needed.
- Top warmed tortillas with scrambled eggs, potatoes, and bacon and add your favorite garnishes, including cilantro and pico de gallo.
- Prep Time: 15
- Cook Time: 30
- Category: breakfast, tacos
Nutrition
- Serving Size: 6