bacon, egg & cheese tacos

Recipe by
Beth Renzetti

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!

yield 4 serving(s)
prep time 5 Min
cook time 20 Min
method Stove Top

Ingredients For bacon, egg & cheese tacos

  • 2 Tbsp
    butter
  • 1 md
    onion, chopped
  • 8 lg
    eggs, beaten
  • 1/2 c
    milk
  • 1/2 tsp
    salt
  • 1 lb
    bacon
  • 2 c
    cheese, shredded
  • 2 c
    salsa
  • sour cream
  • taco shells - hard & soft

How To Make bacon, egg & cheese tacos

  • 1
    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.
  • 2
    Heat skillet. Melt butter in skillet. Saute onion over medium low heat until soft, brown & caramelized. Do not skimp on this step.
  • 3
    Beat eggs with milk; add salt. Add to onions & cook until set, occasionally scraping up from the bottom.
  • 4
    Heat taco shells. Assemble by adding scrambled eggs to shells, top with cheese, bacon, salsa, sour cream as desired.
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