Breakfast Tacos

Instructions

1. 1

   Add the Bacon pieces to a cold Skillet, then set over medium heat. Cook, stirring occasionally, until the Bacon is crispy, about 6–8 minutes. Use a Slotted Spoon to transfer the Bacon to a paper towel-lined plate. Pour off all but about 1 tablespoon of the Bacon drippings from the Skillet.

2. 2

   Return the Skillet to medium-high heat with the reserved drippings. Add the diced Yukon Gold Potatoes in a single layer. Season with Garlic Powder, Smoked Paprika, and Salt. Cook undisturbed for 4–5 minutes until a golden crust forms on the bottom, then stir and continue cooking for another 4–5 minutes until the Potatoes are golden and fork-tender. Transfer to the plate with the Bacon.

3. 3

   In a Mixing Bowl, whisk together the Eggs, Milk, Salt, and Black Pepper until fully combined and slightly frothy, about 30 seconds.

4. 4

   Reduce the heat to medium-low. Wipe out the Skillet and add the Butter. Once the Butter is melted and foamy, pour in the Egg mixture. Let the Eggs sit undisturbed for about 20–30 seconds until the edges just begin to set, then use a Spatula to gently fold and push the Eggs from the edges toward the center. Continue folding slowly — do not stir constantly — until the Eggs are just set and still slightly glossy. Remove from heat immediately; they will finish cooking from residual heat. Season with a pinch more Salt if needed.

5. 5

   Warm the Flour Tortillas one at a time directly over a gas burner on medium-low heat for about 20–30 seconds per side until lightly charred and pliable. Alternatively, wrap the stack of Tortillas in a damp paper towel and Microwave for 45–60 seconds.

6. 6

   To assemble each taco, lay a warm Flour Tortilla flat and add a spoonful of scrambled Eggs, a few pieces of Bacon, and a scoop of crispy Potatoes. Top with shredded Cheddar Cheese, a spoonful of salsa, and any optional toppings — Avocado, Sour Cream, Jalapeño, and fresh Cilantro. Serve immediately with Lime wedges on the side.

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