Bacon and Egg Breakfast Tacos

Ingredients

• 8 count Gluten-Free Corn Tortillas
• 8 slices Bacon
• 6 count Large Eggs
• 2 tablespoons Milk or Cream
• 1/2 cup Shredded Cheddar Cheese
• 1/4 cup Diced Onion
• 1/4 cup Diced Bell Pepper (any color)
• 2 tablespoons Chopped Cilantro
• 1 count Avocado
• 1/2 count Lime
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 tablespoon Olive Oil
• to taste Hot Sauce (optional)

Instructions

1. 1

   Cook the bacon in a large skillet over medium heat until crispy. Remove bacon and set aside on a paper towel-lined plate to drain. Crumble or chop the bacon.

2. 2

   In the same skillet, add olive oil and sauté the diced onion and bell pepper until softened, about 5 minutes.

3. 3

   While the vegetables are cooking, whisk together the eggs, milk or cream, salt, and pepper in a bowl.

4. 4

   Pour the egg mixture into the skillet with the cooked vegetables. Scramble the eggs until they are cooked through but still slightly moist.

5. 5

   Warm the gluten-free corn tortillas according to package directions (microwave, dry skillet, or oven).

6. 6

   To assemble the tacos, place a portion of scrambled eggs in each tortilla. Top with crumbled bacon, shredded cheddar cheese, chopped cilantro, and sliced avocado.

7. 7

   Squeeze fresh lime juice over the tacos and add hot sauce if desired.

8. 8

   Serve immediately and enjoy!

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.