Zucchini, Poblano & Bacon Tacos

Kim Biegacki


Tacos for breakfast are one of my favorites and when I saw our challenge for this week was to use zucchini and bacon I knew it had to be a breakfast taco for me.

I love the flavors of zucchini and bacon with a little of poblano peppers mixed in. The addition of sharp cheddar cheese packs them with even more flavor.

It is simple but good. I also chose to use a sprouted grain tortilla just because I am allegric to flour and lately I have been eating too much flour, so I had to make it healthy for me. But feel free to use your favorite tortilla.

I hope you all enjoy.


★★★★★ 4 votes

5 Min
10 Min
Pan Fry


  • 1 medium
    yellow squash, shredded or diced
  • 1 medium
    zucchini, shredded or diced
  • 1 medium
    poblanos, sliced
  • 1 tsp
    italian seasoning
  • 4 slice
    peppered bacon, crumbled
  • 2 Tbsp
    chopped onion
  • 1 clove
    small garlic, minced
  • 2 Tbsp
    sharp cheddar cheese, shredded
  • 2 Tbsp
    gruyere cheese, shredded
  • 2 medium
    sprouted grain tortillas
  • 2 large
  • 1 - 2 Tbsp
    milk or cream
  • ·
    salt and pepper to taste

How to Make Zucchini, Poblano & Bacon Tacos


  1. After your bacon is cooked crispy use a little of the bacon grease to saute your veggies. Thinly slice some of the poblano pepper. I used a carrot grater on the yellow squash and zucchini. Dice your onions & mince garlic then saute. Season your veggies with Italian seasonings.
  2. Take two eggs and about a Tbsp of milk and whisk together. Now pour over your sauteed veggies and cover pan to cook through. A few minutes before being done add your crumbled up bacon and grate your cheese on top. Cover again for 1 to 2 minutes.
  3. Fill your tortillas and you are ready to eat.
  4. Here are the tortilla shells I used. They are delicious!

Printable Recipe Card

About Zucchini, Poblano & Bacon Tacos

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American

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