Being from Texas, and also my fathers daughter, I live for breakfast tacos. They are by far my favorite breakfast. There is something about the simplicity of the ingredients that just feels right. Though I love a classic sausage or bacon egg and cheese, I have always been partial to ham egg and cheese. My husband will tell you I'm un-American for this but I guess you can blame my Swedish side. Either way, the true hero of this recipe is the green sauce, which I think is so good, it needed its own post. Link to the green sauce recipe here.
A couple hacks that I have discovered over the years are 1. add your cheese to the hot tortilla and add egg mixture on top for optimum cheese melting. 2. cook your protein and crumble into raw egg mixture and scramble together to get a taste in every bite and for more convenient eating. 3. Make the green sauce....and join in on the addiction. I usually use one egg per taco so that they do not get over-stuffed and allows room for toppings.
I love setting up an assembly line so that everyone can customize the tacos the way they want. Enjoy!
6 jumbo eggs
6 slices of bacon (can also use sausage, chorizo, or ham)
Salt and pepper, to taste
Shredded mozzarella cheese
Cook protein. Here, we used bacon, I usually cook one piece of bacon per taco.
Crack eggs into medium size bowl and whisk until smooth
Season with salt and pepper and add protein to mixture
In a non-stick skillet over low-medium heat, scramble eggs
Concurrently, heat a large skillet over high heat and place tortillas in the pan for about 1 min per side, making sure not to burn the tortilla
Transfer tortillas to plate and immediately add shredded cheese and spoon egg mixture on top
Add desired toppings and roll into taco
These can be wrapped in plastic wrap and stored in the fridge for about 1 week and in the freezer for about 3 months. To re-heat, defrost in fridge overnight, remove plastic wrap and either microwave or heat in oven pre-heated to 350 degrees for about 20 minutes.