These tacos are a tasty and filling way to start your day. Now you can have tacos for breakfast, lunch, and dinner!
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
In medium bowl, whisk eggs, salt, and pepper until well combined and uniform yellow color, about 1 minute. Set aside.
In 10-inch nonstick skillet, cook bacon over medium heat, stirring occasionally with rubber spatula until crispy, about 4 minutes.
Add eggs to skillet and gently stir, scraping bottom of skillet, until eggs have clumped and are still slightly wet, 1 to 2 minutes. Turn off heat and slide skillet to cool burner.
Stack tortillas on microwave-safe plate, cover with damp dish towel, and heat in microwave until warm, about 20 seconds.
Want to cook whole strips of bacon on the side? To ensure they cook up extra crispy, try one of these methods.
This is the best way to cook bacon for a crowd, but you will need help from an adult.
Adjust oven rack to middle position and heat oven to 400 degrees. Line rimmed baking sheet with aluminum foil. Arrange strips of bacon (as much as 1 pound) on foil (slices can overlap slightly). Place baking sheet in oven and bake until bacon is brown and crispy, 10 to 15 minutes. Baking sheet (and grease) will be very hot! Ask an adult to remove baking sheet from oven. Carefully transfer bacon to plate lined with paper towels to drain.
The water reduces splattering and ensures that bacon doesn’t scorch before all the fat is cooked off.
Place 4 strips of bacon in 12-inch skillet (regular or nonstick) and add ½ cup water. Turn heat to high. When water comes to boil, reduce heat to medium and continue cooking until water evaporates, about 5 minutes. Reduce heat to medium-low and keep cooking until bacon is crispy and golden brown on first side, about 2 minutes. Use tongs to flip bacon and cook until crispy and golden brown on second side, about 2 minutes. Transfer bacon to plate lined with paper towels to drain.