Crispy Bacon Egg & Avocado Breakfast Tacos

Serves 4 · 10 min prep · 18 min cook

Ingredients

• 8 slices thick-cut bacon
• 8 large eggs
• 3 tbsp whole milk or half-and-half
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp unsalted butter
• 8 corn or flour tortillas (street-taco size)
• 2 ripe avocados
• 1 lime, juiced
• 1/3 cup fresh cilantro leaves
• to taste hot sauce or salsa verde
• 1/4 cup crumbled cotija or queso fresco

Instructions

1. 1Arrange the bacon slices in a single layer in a large cold skillet. Place over medium heat and cook, turning occasionally, until deeply crisp and golden, 8 to 11 minutes. Transfer bacon to a paper-towel-lined plate; pour off all but fat.
2. 2While bacon cooks, whisk the eggs, milk, salt, and pepper in a bowl until just combined—no frothy peaks needed.
3. 3Warm the tortillas: wrap the stack in a damp paper towel and microwave 30–40 seconds, or char each tortilla 15–20 seconds per side in a dry skillet over medium-high until pliable and lightly spotted. Keep wrapped in a clean towel.
4. 4Return the skillet with the reserved bacon fat to medium-low heat and add the butter. Once melted and foaming, pour in the eggs. Gently push and fold with a silicone spatula every 15–20 seconds until soft curds form and eggs are just set but still glossy, 2 1/2 to 3 1/2 minutes. Remove from heat immediately.
5. 5Halve, pit, and scoop the avocados into a small bowl. Mash roughly with a fork, then stir in the lime juice, remaining salt, and pepper until chunky-smooth.
6. 6Chop or crumble the cooled bacon into bite-size pieces.
7. 7Assemble: spread a spoonful of avocado mash on each warm tortilla, top with a generous scoop of soft scrambled eggs, a few pieces of crispy bacon, a sprinkle of cotija, and fresh cilantro leaves.
8. 8Finish with a few dashes of hot sauce or salsa verde. Serve immediately while the eggs are still soft and the bacon is crisp—two tacos per person.