BACON, EGG & CHEESE TACOS
I give some credit to one of bowling teammates who I overheard saying, "I can eat breakfast any time of day!" to which I hollered out, "me too!" I've been craving breakfast for dinner no matter how odd dh thinks it is. I put this together & it came out even better than expected. Hoooorahhh!
Provided by Elmotoo
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cover a large baking sheet with sides with foil & lay out sliced bacon strips. Put into a cold oven & turn the heat to 400°F Cook about 20 minutes. Be careful not to overcook/overcrisp.
- Heat skillet. Melt butter in skillet. Saute onion over medium low heat until soft, brown & caramelized. Do not skimp on this step.
- Beat eggs with milk; add salt. Add to onions & cook until set, occasionally scraping up from the bottom.
- Heat taco shells.
- Assemble by adding scrambled eggs to shells, top with cheese, bacon, salsa, sour cream as desired.
QUICK AND EASY BACON, EGG AND CHEESE
Any New Yorker will tell you a good bacon, egg and cheese (BEC) sandwich is the best way to start your day, and most likely you already have everything you need in your pantry to whip one up. The key elements to a great BEC are the melted cheese, scrambled egg that nestles perfectly onto the bread without falling off and salty crispy bacon. To make sure the cheese stays melted, we fold it into the center of the eggs just as they finish cooking so it stays warm. We found that by preparing eggs like an omelet ''package'' instead of scrambling them and topping them with cheese allowed us to adjust the size of our eggs to perfectly fit the size of our bread and hold our cheese in the ideal melted state. When you can't get to your corner deli or coffee cart, you can whip up this breakfast icon in the time it takes to walk out the door.
Provided by Food Network Kitchen
Time 10m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Whisk the eggs, milk, a pinch of salt and a couple of grinds of black pepper in a small bowl until smooth and combined. Heat the vegetable in a medium non-stick skillet over medium-low heat.
- Once the skillet is warm, pour the egg mixture in and allow it to cook undisturbed until the edges are set, about 1 minute. Use a spatula to gently lift the edges of the egg and allow the uncooked egg to run underneath. Once the egg is fully set, about 4 minutes, place the slices of cheese in the center of the egg. Carefully lift each side of the egg and folder it over the cheese to form a square package about the size of your toasted bread. Flip the eggs over gently, keeping the package intact, and allow the folded side to cook and melt the cheese, about 30 seconds more.
- Assemble the sandwich by layering the bacon on 1 slice of toast and then topping with the warm eggs. Top with the remaining slice of toast and serve immediately.
BACON AND EGG TACOS
Some bacon and eggs on a flour tortilla for breakfast. Serve with salsa if desired.
Provided by lilkobes08
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Burrito Recipes
Time 8m
Yield 6
Number Of Ingredients 8
Steps:
- Whisk eggs together in a bowl; stir in bacon.
- Melt butter in a skillet over medium heat. Add egg mixture; cook and stir until eggs are completely set, 2 to 3 minutes. Stir in American cheese, salt, and pepper.
- Wrap tortillas in damp paper towels; microwave until warmed through, 30 seconds to 1 minute.
- Spoon 1/4 cup egg mixture into the center of each tortilla; fold sides to cover. Serve with salsa.
Nutrition Facts : Calories 435.7 calories, Carbohydrate 40.5 g, Cholesterol 217.8 mg, Fat 22 g, Fiber 2.9 g, Protein 18.9 g, SaturatedFat 9.2 g, Sodium 1295.4 mg, Sugar 3.2 g
BACON, POTATO, AND EGG TACO OLE
This dish can be a comforting breakfast or a fast dinner food. Onions are sauteed with potatoes and eggs then served with crispy bacon on warm flour or corn tortillas or even on buttered toast. Add your favorite salsa or for a zesty zip!
Provided by RHONDA35
Categories Breakfast and Brunch Potatoes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Place bacon in a skillet. Cook over medium high heat until evenly brown. Keeping drippings in the skillet, remove the bacon and drain on paper towels. Crumble the bacon.
- While the bacon is cooking, mix the eggs, milk, water, salt, and pepper in a bowl until combined.
- Add potatoes to the bacon drippings and cook until semi-soft. Stir in the onions. Cook and stir for 1 minute. Pour the egg mixture into the skillet. Stir in the crumbled bacon and the butter. Cook until the eggs set to your desired firmness. Spoon mixture into tortillas and serve.
Nutrition Facts : Calories 485 calories, Carbohydrate 48.2 g, Cholesterol 401.6 mg, Fat 21.9 g, Fiber 4.9 g, Protein 24.9 g, SaturatedFat 7.9 g, Sodium 615.2 mg, Sugar 4.2 g
BACON AND EGG TACOS
This makes a great weekend brunch, all ingredient amounts may be adjusted to taste, I also add in a pinch of cayenne pepper to the eggs, the baking powder will make the eggs very fluffy, you may omit if desired but I suggest to add it in, wrap the tortillas in foil and warm in the oven at 200 degrees F while making the eggs, serve the tortillas with salsa :)
Provided by Kittencalrecipezazz
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet cook the bacon until crisp; remove to a plate (you may drain the fat or leave a few tablespoons in the skillet and omit the butter).
- In a bowl whisk the eggs with cream, baking powder, salt and pepper until well combined, then add in the cooked bacon.
- Heat 2 tablespoons butter over medium-high heat until sizzling.
- Pour the egg mixture into the skillet and cook until almost firm but still slightly watery.
- Add in the cheese and cook gently stirring until the eggs are just cooked and the cheese has melted.
- Spoon about 1/4 cup or a little more down the center of each warm tortilla, then sprinkle a small amount of green onions (if using) over the egg mixture.
- Fold the sides of the tortilla over the filling.
- You may place the rolled tortillas in a baking dish, cover with foil and keep warm in the oven until ready to serve.
- Serve with salsa.
BACON, EGG AND CHEESE SANDWICH
For Millie Peartree, a chef and lifelong New Yorker, the bacon, egg and cheese "is everything you need: salty, crunchy, creamy, filling." Because the iconic New York sandwich (which is also known as a "baconeggandcheese" or "B.E.C." when you're in a hurry), is made at thousands of carts and bodegas in all five boroughs, many locals wouldn't think to cook one at home. But if you're desperate for the resuscitation only a B.E.C. can provide, this homestyle adaptation delivers: gooey cheese, crispy bacon and eggs smushed between a buttered roll then wrapped tightly in foil. The only in-person experience you'll miss is waving goodbye to the bodega's owner and cat.
Provided by Ali Slagle
Categories breakfast, easy, for one, quick, sandwiches, main course
Time 20m
Yield 1 sandwich
Number Of Ingredients 7
Steps:
- Bring a large piece of parchment paper or foil to the stove. Heat a medium (10-inch) nonstick skillet over medium. Grease the skillet generously with butter. Place one side of the roll in the skillet, cut-side down, and toast until golden, 2 to 4 minutes. Transfer the toasted half to the parchment, cut-side up. Repeat with more butter and the other half of the roll. (The second side will take less time, as the pan gets hotter.)
- If you're using beef or turkey bacon, add 1 tablespoon butter to the skillet. Add the bacon and cook over medium until browned and crisp, 2 to 4 minutes per side. As the bacon cooks, press it down with a spatula. (This helps the fat render, producing crunchier bacon.) Turn off the heat and transfer the bacon to the bottom roll. Pour off all but 1 tablespoon of the fat.
- Pour the eggs into the skillet, season with salt and pepper and set over medium-low. Using a spatula, pull the egg toward the center and tilt the skillet so the egg runs to the empty part of the skillet. Repeat this all around until the surface of the egg is no longer runny but still shiny. Add the cheese on the top, tearing into smaller pieces for even coverage. Cook, undisturbed, until the top of the egg is matte, just a minute. Remove from heat, fold the egg in half, and then in half again. Transfer to the bottom roll.
- Add ketchup and hot sauce as desired, then add the top roll and press down. Wrap in the parchment, smush again, and let sit for a couple minutes for all the elements to steam together. Cut in half and eat.
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