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


1After 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.
2Take 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.
3Fill your tortillas and you are ready to eat.
4Here are the tortilla shells I used. They are delicious!

About Zucchini, Poblano & Bacon Tacos

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy