Crispy Bacon and Egg Breakfast Soft Tacos

by Nancy

Soft tacos filled with crispy bacon, scrambled eggs, cheddar cheese and more. They’re delicious for breakfast, lunch or a light dinner.

If you’re hungry for something a bit different than the average breakfast how about some breakfast tacos filled to the brim with bacon and eggs?

About the Ingredients

These soft tacos are made with corn tortillas that are dipped in hot canola oil real quick just enough to make the tortilla soft.

Then dabbed with a paper towel to remove any excess oil.

The soft corn tortillas have a similar texture to corn tortillas that are in enchiladas.

Then, to the tortillas, warm scrambled eggs are added along with crispy bacon, shredded cheese, and chopped tomatoes.

Next, the soft tacos are topped with salsa, guacamole, pico de gallo, avocado or the toppings of your choice.

And then for the best part, fold over the tortilla and time to dig in.

I had some leftover crispy bacon which worked out great for these little gems.

The fun part is that you can customize the tacos to have your favorite ingredients…maybe even go meatless if you like.

And if there are any leftovers, they actually taste good warmed up too.

I made a few too many so the next day I popped them in the microwave real quick and they were delicious.

Let’s check out the ingredients.

Corn tortillas, canola oil, cooked crispy bacon, eggs, milk, butter, salt, pepper, cheddar cheese, tomato, salsa, and lime

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

For the Tortillas:

Put a double layer of paper towels on a large plate to lay the tortillas on after they’re removed from the skillet.

Heat a small skillet on low to medium heat and add the canola oil.

The amount of oil needed may vary depending on the size of the skillet used.

The oil needs to be about ½ inch deep in the skillet.

Test to see if the oil is hot by laying an edge of a tortilla in the oil.

If the oil bubbles, it’s ready.

Using tongs lay the tortilla in the hot oil for just a moment so that the oil covers the top side of the tortilla.

Then turn the tortilla over so the other side is covered with the hot oil.

Then quickly (so the tortilla remains soft rather than getting crispy) remove the tortilla and lay it flat on to paper towel-lined plate.

Dab off the excess oil on the tortillas and move them over to a plate without paper towels.

This is helpful so that the tortillas don’t stick to the paper towels during the time that the eggs are being scrambled.

Set the tortillas aside.

Repeat the process with the remaining tortillas.

Keep an eye on the oil and if it starts to get too hot, turn down the heat just a bit.

For the Scrambled Eggs:

In a medium size bowl, add the eggs…

…milk…

pepper,

and salt.

Then,

whisk together.

Heat a medium size skillet on medium heat,

and add butter.

Spread the butter around the bottom of the pan a bit by lifting and tilting the pan.

Next,

add the egg mixture.

Use a spatula to stir the eggs around as they cook.

When the eggs are thoroughly cooked, remove the pan from the heat and set it aside (with the eggs still in it to keep them warm) for just a moment.

For the Tacos:

To the top half of the tortillas, add bacon.

Then add scrambled eggs over the bacon.

Add the cheese…

then…

add chopped tomatoes…

…lime juice…

and salsa.

Fold over the tortillas to form the tacos.

Serve warm.

Thank you so much for stopping by CCC!

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