Breakfast tacos are quintessential morning eats in Austin, but with this breakfast taco recipe you can enjoy them wherever you are. The smoky, earthy ancho chile salsa is what makes these extra-special, though for a quicker weekday breakfast, feel free to swap in your favorite store-bought salsa. Source: EatingWell Magazine, April 2019

Paula Forbes


Ingredient Checklist


Instructions Checklist
  • Place chiles in a heatproof bowl and cover with boiling water. Cover and let stand until softened, about 1 hour.

  • Separate scallion whites and greens and cut into 4-inch pieces. Heat a large cast-iron skillet over high heat. Cook the whites, turning occasionally, until almost entirely blackened, about 5 minutes. Transfer to a plate. Cook the greens until lightly charred, 1 to 2 minutes. Transfer to the plate and let cool.

  • Drain the chiles, reserving the water. Remove and discard the stems and seeds. Transfer the chiles to a food processor and add 1/4 cup of the reserved water, the scallions, lime juice and 1/4 teaspoon each salt and pepper. Puree until smooth.

  • Whisk eggs with the remaining 1/4 teaspoon each salt and pepper in a medium bowl.

  • Wipe out the pan to remove any blackened bits. Add bacon and cook over medium heat, stirring occasionally, until just starting to brown, 2 to 5 minutes. Add the eggs and cook, stirring, until just set, 1 to 3 minutes. Remove from heat. Sprinkle the eggs with cheese and cover until it melts, 1 to 3 minutes.

  • Divide the eggs among tortillas. Serve topped with the salsa and more scallions, cabbage and lime wedges, if desired.


To make ahead: Refrigerate salsa (Steps 1-3) for up to 3 days.

Nutrition Facts

226 calories; 11.5 g total fat; 4.9 g saturated fat; 200 mg cholesterol; 444 mg sodium. 370 mg potassium; 17.3 g carbohydrates; 3.8 g fiber; 1 g sugar; 14.5 g protein; 1903 IU vitamin a iu; 10 mg vitamin c; 55 mcg folate; 184 mg calcium; 2 mg iron; 41 mg magnesium;